Ingredients
3 medium courgette chopped
1 can of chickpeas
1/2 cup chopped tomatoes
1-2 medium potatoes chopped
1 tbs dry fenugreek leaves/or fresh leaves
Fresh coriander for garnish
1 tsp salt or per taste
2 bird eyes chillies sliced
1/4-1/2 tsp turmeric powder
1/2-1 tsp chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tbs ginger garlic paste
1/2-1 tsp Garam masala
2 medium onions finely sliced or chopped
1/2 cup oil
Method
Heat oil in a pan add onions and sauté until light brown,add garlic ginger paste and stir for a minute then add the chopped tomatoes cook on medium heat until the tomatoes blend with the onions.
Add the salt turmeric powder and gradually all the rest of the dry ingredients mix well and keep stirring on medium low heat for 5-10 minutes.
Add the courgette potatoes and drained chickpeas (keep the drained water of chickpeas aside to use it later)mix everything together and cook on medium low heat ,gradually oil will start separating.
Add the fenugreek leaves and the chickpeas with its water, mix well, cover and cook on low heat for further 5-7 minutes.
Garnish with fresh coriander.