Flavour the oil: on a low flame, in the pan you will ultimately cook the curry in, put the 4 tablespoons of sunflower oil and the whole spices; let this sit on the lowest flame for about 10 minutes. Note that the spices should not become dark, just golden, and release the aromas in the air. Once done, remove the whole spices from the pan.
To the flavored oil add the ajwain, fresh ginger, and fresh garlic and sauté for a minute or so, without allowing them to brown.
Once the smell of rawness from the ginger and garlic has gone, add the red onion and salt and allow to lightly brown.
Once the onions are ready, add the turmeric, chili powder, coriander powder, cumin powder, and chole masala; stir well and again allow to cook for about one minute, until the spices are cooked and the oil separates from them.
Add the fresh chopped tomato and cover the pan with a lid, allowing it to soften on a low flame.
Once the tomato is completely cooked, take half of the mixture and blend it; this will give the curry a nice creamy consistency. Return the blended mixture to the pan with the ‘non-blended’ half and bring back to the boil.
Put the dry fenugreek leaves on a plate or paper towel and microwave for about 10 seconds, then put in your palm and crush in the curry, then add the mango powder to the pan as well.
Add the chickpeas to the pan and half a cup of water, mix well and allow to simmer for about 10 minutes. In this step, you can adjust the quantity of water you add to the pan as needed and preferred. To serve garnish with fresh coriander.