JAIN CHOLE

JAIN CHOLE

INGREDIENTS:
Kabuli channa-1 cup
Coriander seeds- ¼ tsp
Tomatoes-2
Green chillies- 5 to 6 nos
Jeera – ½ tsp
Coriander leaves- ½ bunch
Jaggery- little bit
Curd- 2 tsp (optional)
Ginger- small piece
Potato- 1 large

Method

Soak the channa overnight and pressure cook it for about 8 to 9 whistles and set aside.

For the gravy, grind all the ingredients except channa, jaggery and potato. Make into fine paste.

Heat the oil in a kadai and fry the potato pieces. When done add the ground gravy. Then add the channa and salt and mix well.

Keep it on sim for about 10 min. finally add jaggery.

Pour the whole thing in a serving dish. Garnish with fresh coriander leaves.

Finally add spoon of butter. Serve with Rotis, Nans or Rice.