Boiled chickpeas tempered with crushed black peppercorns and other spices.
PEPPER CHOLE
Ingredients
½ cup crushed black peppercorns
1½ cups chickpeas (chole), boiled
1 tablespoon oil
1 inch ginger, finely chopped
1 tablespoon finely chopped garlic
1 medium onion, sliced
1 cup tomato puree
1 tablespoon oyster sauce
Salt to taste
Sliced spring onion greens for garnishing
Method
1. Grind peppercorns coarsely.
2. Heat oil in a non-stick pan. Add ginger and garlic, mix and sauté well.
3. Add onion, mix and sauté till they are lightly browned. Add 2 tablespoons crushed peppercorns and mix well.
4. Add tomato puree, mix and cook for a minute. Add oyster sauce, mix well and cook for 2 minutes.
5. Add salt and mix. Add little water and stir to mix. Add chickpeas, mix well and let it get heated through.
6. Garnish with spring onion greens and serve hot.
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