4 cup cooked chick peas, reserve - the st; ock
1 tablespoon tamarind paste
1/2 cup light vegetable oil
1 1/2 cup thinly sliced onions
2 teaspoon minced garlic
1/2 teaspoon turmeric
1/2 teaspoon red pepper
1 cup chopped tomatoes
1 tablespoon ginger, grated
1 1/4 teaspoon garam masala
1 1/4 teaspoon ground cumin
Directions: How to Cook Khatte Channe
Heat oil in a large pot over medium heat & fry the onions for 20 minutes, stirring constantly to prevent burning. Add garlic & cook for 2 minutes. Add turmeric & pepper. Stir rapidly for a moment, then add the tomatoes & ginger. Cook for about 5 minutes (the fat should be separating from the gravy).
Add tamarind & about 1 cup of the chick pea stock. Cover & simmer gently for 15 minutes. Add chick peas, garam masala & cumin. Cook for 10 minutes. Check for salt. Serve garnished with onion slices & shredded green chilies. Serve with Poori.
Julie Sahni, "Classic Indian Cooking"
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| Cekteance-tool writes:|
Takk fyrir ahugaverd blog
Posted on 20 Jan 2010, 07:19 ET
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