Anda chanay recipe l egg chickpeas curry l anda chanay ka salan

Soak the chickpeas overnight and then boil them until tender.

In a pan, heat the cooking oil and sauté the onions until golden brown.

Add the ginger garlic paste and cook for a minute.

Add the tomatoes and cook until they soften.

Stir in the spices: salt, coriander powder, cumin powder, red chili powder, whole spices powder, black pepper, and turmeric powder.

Add the boiled chickpeas and mix well with the spices.

Add the green chillies and cook for a few minutes.

Crack the eggs into the mixture and stir gently until they are cooked through.

Garnish with fresh coriander before serving.

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