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  1. Heat 2 tbsp Eva Cooking Oil in a pan, add in half onion and sauté for a few minutes.
  2. Add in coriander leaves, mint leaves and chopped green chilies. Cook for a few minutes.
  3. Now add ½ tsp cumin seeds, 1.2 tsp pomegranate seeds, salt to taste, ½ tsp chaat masala, ½ tsp crushed red pepper, ½ tsp chili powder, ½ tsp dry mango powder and ½ cup tamarind pulp.
  4. Mix well and remove from flame.
  5. Now add 1 chopped onion and boiled chickpeas, mix well and serve.