PREPARATION

1. In a mixing bowl, add 250 grams chickpeas, 550 milliliters water and soak for 6 - 8 hours.

2. Heat 1 litre water in a pressure cooker, add the soaked chickpeas in it.

3. Cover it with lid and cook till you hear 4 - 5 whistles.

4. Remove it from heat and drain them.

5. Take 350 grams okra and cut it’s sides.

6. Cut it into half.

7. Heat 50 milliliters oil in a heavy skillet, add 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon green chili and saute for 1 - 2 minutes.

8. Then, add 130 grams onions and fry till translucent.

9. Add 350 grams okra and mix it well.

10. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.

11. Now, add 500 grams tomato and saute till it turns soft and pulpy.

12. Add 1 teaspoon turmeric and mix it well.

13. Then, add boiled chickpeas, 1 teaspoon salt, 1 1/2 teaspoons curry powder, 1 teaspoon red chili and mix it well.

14. Now, add 250 milliliters boiled chickpeas water and stir well.

15. Bring it to a boil.

16. Cover it with lid and cook for 7 - 8 minutes.

17. Open the lid and give it a nice