• Soak the chickpeas over night among baking soda. Then boil them till soft.
• During mixing bowl add the yogurt, ginger, garlic, turmeric powder, red chili powder, cumin powder and salt. Then add the chops and put aside for 1 hour.
• Heat oil in a pan and fry the onion.
• Then add the tomatoes and chops and fry till the oil floats on top.
• Now add the chickpeas along with 2 cups of water and cook on a low flame.
• Before the mixture dries add the green chilies and onion seeds.
• Dish out and garnish with chopped coriander.