Heat oil in a pan/vessel

Add a pinch of asafodita to oil

Add cumin seeds to the oil till it crackles

Add chopped Serrano peppers

After the peppers are cooked, add tomato purée

Stir it well and cook in medium heat

Add turmeric powder, cayenne powder, coriander powder and ginger paste to the mix

Still well and allow it to cook for 4 mins in medium heat

Once the tomato purée is fully cooked, add chick pea (garbanzo beans) to the mix

Add water and cook the entire contents with a lid covered for 15mins.

Now take a few (around 10-15 beans) outside with the help of stirring spoon and mash it

Add the mashed chick peas back to the vessel

After a few (2-3) mins, remove the curry from the vessel

Garnish it with chopped cilantro leaves and squeeze half of the lemon into this

Serve this hot with rice or Indian breads (roti, Naan, garlic naan etc)