Green Chick Peas, Potato, Prawns

In Indian homes everyday we prepare curries just like stew is prepared locally. No Indian household feels the meal is complete if there is no curry at the dinner table or during lunch. It is a must. No meal is a meal without a curry. Today is one of the routine days when you need to think what curry would be good to please your family. Chholay/Green Chick Peas Should be fresh, they are available in the Indian grocery when in season. Green Chick Peas has a thin skin on it when you buy it in the grocery store, you have to peel off the skin to get the tender green chick peas.



Ingredients

100 Gms Fresh Green Chick Peas
1 Medium Potato
8-9 Tiger Prawns
1/2 Piece Medium Onion
2 Cloves Garlic
2 Tbsps. Coriander Seeds
1/2 Tsp. Cumin Seeds
2 Peppercorns
1/2” Cinnamon stick
1 Clove
1 Red Chilli
1 Smarties size Tamarind Pulp
1/2 Cup Shredded Fine Coconut



Method

Pressure cook the chick peas for about15-20 minutes. Cut the potato into cubes, devein the prawns. Cook the prawns and potato together with salt. Add the pre-cooked chick peas to the potatoes and prawns. Give it a boil together so that the salt is equally distributed to the prawns, chick peas and potato.

Roast the dry ingredients till it gives a aroma. Roast the shredded coconut till it is golden brown. Sauté the onion and garlic with a little oil till it is golden brown.

Grind all the ingredients to fine paste.

Add the ground paste to the cooked potato, prawns and chick peas. Bring it to a rolling boil. Taste and add salt if required.

Serve hot with rice or naan.