Chickpeas – Babycorn Masala

I love babycorn in any dish. Many years ago when I lived in Bangalore, I cooked with it whenever I could. But in last 8 years or so, I have not seen fresh babycorn here in Kansas. I heard it is available in some stores here, but I have never seen it. I am not a fan of canned vegetables, I avoid it as much as possible, so I never buy canned babycorn. So you can imagine how happy I was when I found some fresh ones in Bangalore during my India trip. I immediately bought it. Then I remembered this dish I had tasted at V’s mama’s place few years ago. This is a very nice twist to chana masala.

Ingredients:
1/2 cup chickpeas
1/2 cup chopped babycorn
1/2 cup onion
2 tea spns fresh ginger-garlic paste
1 tea spn chilli powder
1 tea spn garam masala OR kitchen king masala
A pinch turmeric
2 tbl spn chopped coriander leaves
1/2 cup tomato
Oil
Salt

Method:
Soak chickpeas for atleast 4-5hrs.

Make this directly in a pressure cooker or a vessel that can be kept in the cooker.

Heat oil and fry onions, ginger-garlic paste. Add salt to onions to help break them faster. Add tomatoes, turmeric, chilli powder, masala powder and fry till tomatoes are mushy.

Now add chickpeas, babycorn, 1/2 cup water, coriander leaves. Cook in pressure cooker till done (if using canned chickpeas and babycorn, just one whistle should be enough).
Serve hot with chapatis.

Serves : 3-4
Preparation time : 30mins

PS: I noticed that chickpeas takes a bit longer when cooked with all the spices. So you could either cook them before adding to spices or use the canned ones to prepare this dish faster.