Boil the tea bags in 3 cups water
Use this tea-water to pressure cook the chickpeas, adding salt to taste.
In a kadai, heat oil & fry the potatoes & set aside.
In the same oil, fry the onions well & then add the ginger, garlic, turmeric, cumin, chilli powder, amchur powder, coriander powder.
Fry well for a minute & then add the fried potatoes, slit green chilli, boiled chickpeas, salt & pepper.
Cover & cook for 2 minutes.
Heat 1 tbsp oil or ghee in a tempering pan, fry the ginger juliennes in it & toss it over the gravy.
Garnish & serve with hot rice, rotis, bathuras or parathas.