Naadan Kadala Curry

Roast chilly powder, turmeric powder, coriander powder for 3 minutes, and keep it aside.

Cook the chickpeas with roasted masala, salt and water as required.

Heat oil in a kadai pan and splutter mustard in it.

Add tomato, green chilly, onion and garlic. Sauté for 5 minutes.

Add meat masala and sauté again.

Add chickpeas and curry leaves.

Cook for 10 minutes.