INGREDIENTS
- 1 cup small chana, soaked and pressure cooked with salt
- ½ cup Kanda-Khobryache Vatan (dry roast dried coconut, onion, ginger, garlic and grind)
- 1 small onion, chopped
- Little coriander leaves, chopped
- 2 tbsp Shilpa’s Masala Mill Malvani Masala
- ½ tsp Shilpa’s Masala Mill Special Garam Masala
- Salt to taste
- Pinch of hing
- Oil
INSTRUCTIONS
- Heat oil in kadhai.
- Add hing, onion and coriander leaves.
- Fry until golden.
- Add the Malvani Masala.
- Add vatan.
- Fry it for few minutes.
- Grind a little boiled chana to thicken gravy.
- Add cooked chana and the ground chana.
- Adjust consistency with water if needed.
- Add salt and simmer well (5-7 mins).
- Add coriander and that’s it, your Lal Chanyachi Aamti is ready.
- Enjoy with bhakris, rice.
SPICE LEVEL: 🌶🌶🌶
