To begin with par boil the Chana in a deep pan. If you desire cook them completely. Do not pressure cook or cook in a covered pan. Care has to be taken to maintain the bright colour of the Chana.
Give the tomatoes a rough chop, if you want remove the seeds and pulp.
Finely chop the green chillies, ginger and garlic.
Now that the preparations are done we begin with making the stir fry. Keep rest of the ingredients ready.
Heat oil in a kadai/wok.
Add mustard seeds, asafoetida and the chopped chillies+ginger +garlic.
Cook for a few seconds and add the tomatoes. Cook for a minute.
Add the boiled chana and mix them well.
Add the salt.
Cook for a minute or two.
Remove from fire, transfer it to the serving bowl.
Serve garnished with freshly chopped coriander.
