Preparation:
Heat set 2 in a skillet on medium heat while stirring constantly for 5-7 minutes. Remove from heat, powder and keep aside.
Heat oil in a skillet and when oil is hot add crushed onion, garlic paste, ginger pieces, green chile and sugar. Fry until onion turns pale brown.
Now add chick peas and powdered set 2 and fry on medium heat for 5 minutes. Next add 1/2 cup of water and pomegranate seeds to the skillet and cook on low heat until all the water evaporates.
Garnish with 1/2 cup of chopped onion pieces and chopped coriander leaves. Serve hot.
Goes well with paratha and naan.
Note: In case pomegranate seeds are not available you may use dry mango powder called "aamchur" in Hindi. This is available in most Indian grocery stores. Use 1 tsp. of this powder. |
