Choliya (Green Chickpeas) cooked with potatoes, tomatoes and scrumptious blend of Asian spices.
Not many people, other from Asian origin may be aware of Choliya as a vegetable. Choliya is fresh green chickpeas that is rich source of proteins, carbohydrates, vitamin A, C, E, K, Folate, B-Complex, Magnesium and many other minerals, amino acids and fibres making them a very nutritious choice especially for vegans. Green chickpeas are a seasonal vegetable but can be bought easily in frozen form in most of the Asian supermarkets and Costco. My favourite way of cooking green chickpeas is either in sauté from or cooked with potatoes. The recipe I have shared in this bog is easy and quick that can be used as a treat for vegan crowd.
• Choliya – 300gm/10.6 oz
• Potatoes – 2 mediums
• Onions 2 small
• Tomatoes – 2 mediums
• Green Chili – 1 Medium
• Ginger – ½ inch piece
• Garlic – 2 cloves
• Salt – 2 tsp
• Red Chili (optional) – ¼ tsp
• Turmeric – 1 tsp
• Cumin Powder – ½ tsp
• Vegetable Oil – 2tbsp
• Chopped Fresh Coriander Leaves – I handful
• Peel onions and garlic.
• Make puree from onions, ginger, garlic, green chili and tomatoes using a blender or food processor.
• Chop potatoes in 1-inch pieces or to your preferred size and keep aside.
• Add the onion/ginger/garlic/chili/tomato puree to a cooking pan and let it simmer on low heat until most of water has evaporated.
• Now add oil and cook on low to medium heat until the mix starts to leave oil on the edges and has a glossy oily look. It can take 10-15 minutes.
• It is important to cook this puree on low to medium heat while stirring at short intervals as otherwise it can burn at the bottom of the pan.
• Alternatively you can add more oil to avoid burning. I personally prefer less oil to keep control of the calories.
• Add salt, red chili powder, cumin powder and turmeric and stir to mix it evenly.
• Add 100 ml of water and stir-fry for another 5 minutes or until water dries, giving masala a shiny oily look.
• Add choliya and continue to stir for 5 minutes on medium heat.
• Add 100 ml water and let it simmer for 10-15 minutes on low heat while stirring occasionally.
• Now add potatoes and stir for 5 minutes on medium/high heat until the water dries from the mix.
• This amount of stir-fryinh ensures that onion puree has cooked thoroughly.
• Now add 500 mls of water and cook on low heat until the potatoes have cooked through. You can increase or decrease the amount of water used here depending on your choice of gravy consistency.
• Alternatively if using pressure cooker, let it whistle once, reduce the heat to minimum and cook on low heat for another 5-10 minutes depending on the size of potato chunks.
• It is necessary to cook choliya for a little while before adding potatoes, as the cooking time for choliya is much longer than cooking time for potatoes.
• Garnish with fresh coriander leaves and serve hot with roti, chapatti, paratha or rice.