Chick Pea Curry

Chickpeas 1 can or 250 gms dried (soaked over night and boiled)
2 Onions chopped
1 tsp Ground ginger
1 tsp Ground garlic
6 Tomatoes skinned and deseeded
1/2 tsp Cumin seeds
4 Curry leaves
Salt to taste
1/3 cup Oil
1 tsp Turmeric powder
1/2 tsp Red chili powder
1/2 tsp Garam masala powder
1 tsp Coriander powder
1/2 tsp Black pepper
3/4 tsp Dry mango powder

In a food processor grind onions along with ginger and garlic. Puree tomatoes separately.

Heat oil in a pan add the curry leaves and cumin seeds and sauté for a minute then add the onion mixture and sauté for 8 to 10 minutes now add the chick peas and sauté for a few minutes. Add the turmeric, garam masala and coriander powders along with the salt and pepper sauté for a minute and add the tomato puree and sauté for a few minutes. Add about 1 1/2 cups of water and cook for a few minutes. Add fresh green chilies, dry mango powder and coriander, stir well but gently. Cover and allow to sit for 2 minutes and serve hot.