Heat oil in a pan, add 2 tbsp chopped ginger and 3 – 4 cloves of garlic. Sauté till golden brown.
Now add 125 gm boiled chickpeas and fry well.
Then add chopped coriander leaves, mint leaves, cumin seeds, ½ tsp chili powder, salt to taste, chopped onion, chopped tomatoes and ½ cup tamarind pulp.
Mix well and cook for a few minutes.
Now remove in a platter, garnish with coriander leaves, mint leaves and green chilies.
Sprinkle with lemon juice and serve.