Soak the Kabuli Channa a night before. Cook with a pinch of salt and turmeric powder and keep aside with liquid in.
Cook the diced potatoes in an advance and keep aside.
Shallow fry aubergine and okra. Keep aside.
Slit the sausages in to half and slice ½ inch thick. Take a pan with olive oil and sauté the sausages for 3 minutes. Keep aside.
Heat the olive oil then add onion, garlic, dry chilies, ajwain seeds, chili powder, turmeric powder, whole black peppers, and potatoes. Cook for 2 minutes.
Add carrots, sausages, okra, aubergine and Kabuli Channa with liquid. Cook and bring to boil for 10 minutes.
Maintain the spectacular work !! Lovin’ it!
Some truly grand work on behalf of the owner of this site, utterly great content material.
Hello blogger, i must say you have hi quality content here.
Keep updating your blog.
Excellent…..