INGREDIENTS :

½ Kg. Potatoes
½ Kg. Black Channa (Black Chick Peas)
4 Onions, finely Chopped
2 tbsp Coriander leaves, Cleaned and Chopped
3 tbsp Oil
4 tsp Chili powder
4 - 5 Green Chilies, Chopped
1 tsp Tamarind Pulp
1 tbsp Besan (Gram Flour)
1 tsp Cumin Seeds
2 Kokams, ground to a paste with 1 tsp Cumin Seeds
Few Curry Leaves
Salt to taste
Juice of 2 Lemons

METHOD :

Soak the Channa overnight in water. Peel and cut the Potatoes into small pieces. Heat the Oil in a pan and add the Onions. Fry for about 5 minutes. Add the Curry leaves, Cumin seeds, Salt, Chili powder and Green Chilies. Stir well. Add Gram flour and fry well. Then add the Channa and mix again. Add the Potatoes and fry well. Add water right to the brim of the pan and let it cook on high heat until the water reduces to the level of Channa. Lower the heat and cook on a low heat till the Channa and Potatoes are cooked and soft.

Add Salt, Tamarind pulp, Kokam paste and Lemon Juice. Stir well.

Garnish with Coriander leaves and serve.