Chickpea and potato carries lot of nutrition and is good to include in our diet quite often. Chickpea and potato stir fry goes well with white rice and a nice combo for puli kuzhambu.

Ingredients:

• 2 nos – Potato
• 1/4 cup – Chickpea
• 1 no – Onion (chopped finely)
• 2 or 3 nos – Green chillies (chopped)
• 1 tsp – Ginger chopped
• 1 pinch – Turmeric powder
• 3 tbsp – Coconut grated
• Salt as needed

Seasonings:

• 1 tbsp – Oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram
• 1/4 tsp – Cumin seeds
• 1 pinch – Asafoetida
• 4 or 5 nos – Curry leaves

Preparation method:

1. Soak chickpeas for 5 to 6 hrs or overnight. Pressure cook chickpeas along with potato for upto 3 whistles or until well cooked. Set aside.
2. Chop cooked potatoes into big chunks. Keep it aside.
3. Heat oil in a pan, season with items given for seasoning. Add onion , ginger, green chillies and required salt, saute until translucent.
4. Now add cooked chickpeas and potato, saute for few seconds. Add a pinch of turmeric powder and cook everything completely.
5. Finally add grated coconut and saute for few seconds. Switch off the stove and serve hot with white rice and puli kuzhambu.