½ cup green capsicum diced OR ¼ cup chopped finely
2 green chillies
4 dry red chillies (Byadgi or Kashmiri that has deep red colour)
2 spring onions chopped finely with the greens
1 tsp coriander leaves chopped finely
2 tsp jaggery powder
¼ cup water, if necessary
Salt to taste
3 tsp oil
Instructions
For the Channa:
Soak Channa in water for 6 to 8 hrs OR overnight.
Cook with salt in a pressure cooker / as per convenience till they are soft.
Drain and keep aside. (The water can be used for cooking)
Add corn flour, mix well till every channa peace is coated well with the flour. Adjust the quantity of the flour accordingly.
Heat 2 tsp oil and shallow fry in batches till channa becomes crisp.
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For the Chilli:
Soak tomatoes and red chillies in hot water.
Peel tomatoes, blend to a fine paste with red chillies without adding water
Heat balance 1 tsp oil in a pan
Add garlic and green chilli and sauté for few minutes
Add onions and sauté further till the onions become translucent. Do not brown.
Add Capsicum pieces and sauté till the capsicum is half cooked. Let it be crunchy.
Add the tomato chilli paste and keep sautéing and mixing.
Add half of spring onions with greens and mix well.
Add salt and jaggery powder and boil the sauce.
The consistency should be neither thick nor watery. If it is too thick add a little water. If it is too watery mix 1 tsp corn flour in ¼ cup water and add to the paste to thicken.
Cook the sauce for 2 minutes.
Switch off the flame and add the roasted channa and mix well till channa is coated well with the sauce.