Step-by-Step Instructions

1. 1.Prepare the vegetables

   Peel and dice the large cucumber into small cubes. Peel and dice the medium potatoes into small cubes. Boil the black chickpeas until they are tender.

2. 2.Temper and sauté potatoes

   Heat 2 tablespoons of cooking oil in a pan. Add 1/2 teaspoon of Panch Phoron and let it splutter. Then add the diced potatoes, 2-3 slit green chilies, 1/2 teaspoon of turmeric powder, and salt to taste. Sauté for 3-4 minutes until the potatoes start to turn light golden.

3. 3.Add cucumber

   Add the diced cucumber to the pan. Mix well with the potatoes and spices. Cook for 5-7 minutes until the cucumber softens slightly.

4. 4.Add boiled chickpeas and simmer

   Add the boiled black chickpeas to the pan. Mix all ingredients thoroughly. Cover the pan and let the curry simmer on low heat for 10-15 minutes until all vegetables are tender and the flavors have melded. Stir occasionally to prevent sticking.