Chikar Cholay

• 2 cups chickpeas (cholay), soaked overnight and boiled
• 4-6 boiled eggs
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 1/4 cup oil
• Fresh coriander leaves, chopped for garnish

1. Heat oil in a large pan or a wok.
2. Add cumin seeds and saute until they start to splutter.
3. Add finely chopped onions to the pan and saute until they turn golden brown.
4. Add ginger and garlic paste to the pan and saute for 2-3 minutes.
5. Add chopped tomatoes to the pan and cook until they turn mushy.
6. Add coriander powder, turmeric powder, red chili powder, and salt to taste. Mix well.
7. Add the boiled chickpeas to the pan and mix with the spice mixture.
8. Add enough water to the pan to cover the chickpeas. Cover the pan with a lid and cook on medium heat for about 10-15 minutes or until the gravy thickens.
9. Once the gravy thickens, add the boiled eggs to the pan and mix well.
10. Cover the pan with a lid again and cook for another 5-10 minutes or until the eggs are heated through.
11. Once done, turn off the heat and garnish with fresh coriander leaves.

Your delicious cholay with boiled eggs is now ready to serve with steamed rice or any bread of your choice. Enjoy!