Chana 65

Ingredients:
Kala chana - 1 cup
Corn flour - 1 spoon
Rice flour - 2 spoons
Red chilli powder - 1 spoon
Ginger garlic paste - 1/2 spoon
Coriander powder - 1 spoon
Garam masala - 1/2 spoon
Curry leave - 10-15
Salt
Oil

Cooking time: 15 mins

Procedure:
Soak the kala chana over night. Drain the water completely and keep aside.
Mix all the ingredients except oil. Don't add water to it as it is already wet after draining.
The mixture simply coats the chana.
Now take a pan and pour oil into it. On the stove and heat the oil.
When oil is heated sprinkle the chana carefully.
When it becomes golden brown remove from oil and keep it on a tissue paper.
Repeat the same for rest of the chana.
Serve hot.

Stuffed tindora

This recipe is Chhattisgarh's style. I learnt it from my friend. Thanks Sushma for the recipe :)

Ingredients:
Tindora (Dondakaya) - 250 gms
Coriander powder - 2 spoons
Red chilli powder - 1 spoon
Salt as per taste
Turmeric - 1/2 spoon
Garam masala - 1/2 spoon
Oil

Cooking time: 30 mins

Procedure:
Semi boil tindora in water. Drain the water and keep the tindora aside.
Now heat a pan and oil into it. Once oil is heated add all the ingredients except tindora.
Stir fry until you get nice aroma of coriander powder. Later off the stove.
Now make a long slit in the tindora and stuff the powder into it.
Repeat the same process for rest of them.
In the same pan add little oil and fry the tindora and until it becomes little crisp.
When it is done remove from and serve hot with roti or rice.