I am sure every Indian household prepares chole the traditional way, i.e. with the base of tomatoes and onions with ginger and garlic. In Goa all our gravies are made with coconut as the base off course with lots of onions, so I decided to make my chole by fusing the two, use onions, no tomatoes and use ground grated coconut for the gravy.
The chole turned out to be very tasty; my mother in law who loves the goan type of cooking also had words of praise for this dish.
So here is the recipe…
11/2 Cup chickpeas or chole (I got these very tiny chickpeas from a shop near my mom’s house; they looked very unusual as the regular ones are quite plump).
One potato cut into big sized cubes.
2 medium sized onions finely chopped
1 onion finely sliced.
Whole spices: 2 whole cardamoms, ½ sp cloves, one stick cinnamon
1 tsp garam masala powder
½ tsp haldi powder
1 tsp chili powder
½ tsp dhania jeera powder
½ cup grated coconut.
Oil and salt to taste
Soak chickpeas for 8 hours before cooking.
Cook the chick peas and one medium sized potato cubes in a pressure cooker,
In a pan take some oil and fry the sliced onions till soft add the grated coconut and fry till the whole mixture became brown.
In another pan take oil, add the whole spices
Add the finely chopped onion stir and let them turn soft
Add all the spice powders, chili, haldi, dhania jeera and garam masala, stir for sometime .now add the cooked chickpeas and potato mixture
Add salt and let it cook for sometime.
Grind the roasted onion and coconut mixture with a small ball of tamarind.
Add the above ground paste to the chickpeas.
Add salt and it is ready to be served.
Serve with rotis or even rice.