Then add the minced ginger, garlic, chillies and curry leaves. Give a quick stir.
Add the tomatoes, curry powder and paprika and some salt.
Cook until the tomatoes become soft and tender. Keep stirring in between.
Then, add the cooked chickpeas. Mix well. Check for salt and adjust if needed. You can also add some water if the gravy is very dry. Do not dilute it.
Simmer it for five more minutes and garnish with coriander leaves.
To Serve
Hollow out a bread. Scoop some curry. and serve. If interested for some more twist, top it with curd, sliced tomatoes and Onions.
Recipe Notes
Traditionally a loaf bread is used. It is halved and you make each half as a bowl by scooping out the bread from the center.
This gravy is meat based (minced meat). So, the vegetarian version is not authentic and there are so many variation to the veg version. Some add chickpeas and potatoes, some add veggies like pepper and carrots as well. So, the veg version is upto the makers preference.