Tindora-Channa Sabji

Original Source, my changes in blue

Ingredients:

1 cup Tindora/Thondekai, chopped

1/2 cup Kabuli Chana/ Chick peas, soaked in water overnight

1/2 cup Grated coconut

2-3 Dry red chillies (low to mediumm spiced)

1/2 tsp Coriander seeds

1/2 tsp Jeera

2 -3 tsp Oil

1/2 tsp Mustard seeds

4-5 Curry leaves

1 tsp Lemon juice

A pinch of haldi

A pinch of hing

Salt as per taste

Method:

1. Pressure cook tindora and chana separately until they are cooked; It took me about 2 whistles. Note: Cook chana in salt water. However, tindora can be cooked without water.
2. Powder the dry red chillies, jeera and coriander seeds in a mixie. After they are powdered, add grated coconut and churn them further without adding water. Keep aside.
3. Heat oil in a kadai. Temper with mustard seeds, haldi, hing and curry leaves.
4. Add sliced onions (1 medium size)
5. Add the masala mixture prepared in step 2 to the tadka and saute for a while.
6. Add cooked tindora and chana; Add salt and mix well.
7. Remove from stove and add lemon juice; Serve hot with rice or rotis!