Kabuli Chane Ghassi with Kooka adding Ambado ( white chickpeas cooked in coconut based gravy with Chinese Potato n Sour Hog Plum )

 Kabuli Chane Ghassi with Kooka adding Ambado  ( white chickpeas cooked in coconut based gravy with Chinese Potato n Sour Hog Plum  )

• Kabuli  chana/chickpeas -1/2 cup  
• Kooka /Chinese Potatao , peeled n chopped into two - 1/2 cup
• Sour Hog Plum /Ambado -2 , slightly crushed 

To grind to a  paste 
Grated coconut -2 cups 
Red chilies -6 to 8  or according to the taste 

Roasted Methi seeds/Fenugreek seeds - 1/2 tsp 
Salt to taste

Seasoning 
Oil-1 tsp
Mustard-1/2 tsp
Curry leaves -1 sprig  

Method 
wash n Soak white  Chana/Chick peas overnight .

Pressure cook the soaked chana ,for about 10 to 14 whistle's or till cooked .

Pressure cook Chinese potato n sour hog plum for one whistle .

Grind grated coconut, Roasted dry red chilly to a semi coarse paste n just before removing the paste add the roasted fenugreek seeds n grind just for a few seconds 

 
Add the ground masala,along with salt  to the cooked chana, Chinese potato n sour  hog plums 

Season the gravy with mustard seeds n curry leaves.