Haryanvi Cholia Sabzi Fresh Chickpea Pod Green Curry

Method

1. 1

   Shell the cholia: If you have fresh cholia in their pods, shell them by pressing the pod and squeezing the green chickpeas out. Each pod contains 2 to 3 green chickpeas. 2 cups of shelled cholia requires approximately 400 to 500g of pods. Fresh green chickpeas look like small green peas but are rounder and firmer.

2. 2

   Make ginger-garlic paste: If you do not have ready-made ginger-garlic paste, peel 1 inch ginger and 4 garlic cloves. Place in a small blender with 1 tbsp water and blend to a smooth paste. This paste keeps in the refrigerator for 1 week in a sealed container.

3. 3

   Heat oil: Heat 2 tbsp oil in a pan on medium heat. Add 1 tsp cumin seeds and let them sizzle for 20 seconds.

4. 4

   Cook the onion: Add the finely chopped onion. Cook on medium heat for 8 to 10 minutes, stirring regularly, until golden brown. Take your time — properly browned onion forms the base of the flavour.

5. 5

   Add ginger-garlic paste: Add 1 tbsp ginger-garlic paste. Stir and fry for 2 minutes until the raw smell disappears.

6. 6

   Add tomatoes and spices: Add the finely chopped tomatoes. Cook on medium heat for 6 to 7 minutes until the tomatoes completely break down and oil starts to separate at the edges. Add 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chilli powder and salt. Stir and cook 2 minutes.

7. 7

   Add cholia: Add the shelled fresh chickpeas. Stir to coat with the masala.

8. 8

   Cook on medium heat: Add 1/4 cup water. Cover and cook on medium heat for 8 to 10 minutes until the cholia are tender. Fresh green chickpeas cook relatively quickly — test one by pressing with your finger. It should squash easily.

9. 9

   Add garam masala: Sprinkle 1/2 tsp garam masala. Stir well.

10. 10

    Serve: Garnish with fresh coriander. Serve hot with roti or rice. Cholia sabzi is a seasonal pleasure — enjoy it when available.