1: chanay 5 cans 397 each(with the can water)CHICKPEAS
2: eggs 8 hard boiled
3: onions 2 large (finely chopped)
4: tomatoes 2 large (sliced)
5: yogurt 1 cup
6: crushed black pepper 1 tbs
7: ajwan 1/2 ts (thymol seeds)
8: green chillies 4
9: gram masala powder 1 ts
10:salt 1 1/2 ts
11:ginger & garlic paste 1 1/2 tbs
12:turmeric 1/2 ts
13:red chillie powder 1 ts (heeped)
14:coriander powder 1 tbs
15:oil 1 cup
1: in a pan heat the oil, and add onions, ginger & garlic paste mix well and on high flame cook till gets golden color.
2: then add turmeric, gram masala powder, coriander powder, red chillie powder, salt, mix it and add tomatoes, yogurt cook on high flame till the the oil comes on the surface.
3: now add the chick peas in it with the can water, and extra 4 cups of water, on high flame bring it to a boil, reduce the flame to low to medium cover and cook for 15 to 30 minutes.
4: while it is getting cooked after 5 minutes use a masher and mash a little chick peas as this will make your curry thick.
5: then add crushed black pepper, ajwan, green chillies, fresh coriander, boiled eggs mix well.
6: serve hot with naan, roti or rice :)