• In a pressure cooker heat oil. When using mustard oil heat till it's smoking point. Switch off the flame a let it cool a bit.
  2-3 tbsp Mustard/Sarson Oil
• Add Mangodi and fry till light brown.
  1 cup Mangodi
• Take out the Mangodi and let it cool. Crush it with rolling pin or in a mortar pestle.
• Grind together tomato, ginger and green chillies. Skip green chillies or use as required as per your heat tolerance.
  2 Tomato, Ginger, 1-2 Green Chillies
• In the same oil in which we fried Mangodi, add cumin seeds and other whole spices. When the seeds crackle add tomato puree.
  1 tsp Cumin Seeds, 1 Dry Whole Red Chilli, 1 Bay Leaf, 1 Cinnamon stick, 4-5 Cloves, 4-5 Black Peppercorns
• Cook tomato puree for few seconds, then add spices and salt. Cook till oil is separates.
  1 tsp Coriander Powder, ¼ tsp Turmeric Powder, ½ tsp Red Chilli Powder, ½-1 tsp Garam Masala, 1 tsp Salt
• Then add crushed Mangodi and Choliya.
  1/2 cup Hara Choliya/Choliya
• Add about 1 cup water and pressure cook for 2 whistles. Open the lid of cooker when the pressure releases naturally. Adjust water if curry is too thick. Add ½-1 cup if you want curry with thin consistency.
• Serve hot. Garnish with fresh coriander.
• When making the curry without peas or potato cook it for one whistle only.

Instant Pot Method

• To cook the curry in Instant Pot, switch on the IP at SAUTE MODE for 10 mins.
• Add and heat oil, then add Mangodi and fry till light brown. Then cool and crush /grind coarsely.
• Make masala with tomato puree and add spices and salt as mentioned in the above steps under stove top pressure cooker.
• Add Mangodi and green chickpeas and water.
• Cancel the SAUTE MODE and close the lid.
• Set the PRESSURE COOK Mode for 10 mins.
• Wait for 4-5 mins then release the pressure and open the lid.
• Check the consistency of curry and check if the chickpeas are cooked.
• Garnish with chopped coriander and serve hot.