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CATEGORY	CUISINE	TAG	YIELD
Vegetables	Indian	Vegetable	6	Servings

INGREDIENTS

1	md	Onion; chopped finely
2		Cloves garlic; chopped
1 1/2	tb	Canola oil
1		Stick (2-inch) cinnamon (optional)
6		Whole cloves; crushed (optional)
4		Cardamom pods; crushed (optional)
2	ts	Indian curry powder (see note) (up to)
3	tb	Tomato ketchup
2	cn	(14-16 oz) chick peas (garbanzos)
1		Bunch coriander leaves (cilantro); de-stemmed and chopped

INSTRUCTIONS

Although this is not absolutely authentic, it's quick (unlike most Indian
dishes), and easily made for a delicious approximation of the real thing.
Adding the optional ingredients helps the flavor, but a quick-and-dirty
onion-garlic-curry powder-ketchup-chick peas version isn't too bad, either.
Fry the onions in oil at medium-high heat until golden and translucent,
2-3 minutes. Add garlic, fry for a minute. Add cinnamon, cloves and
cardamom, fry for a minute (until the kitchen begins to smell really
good!). Now add the curry powder to the onions, fry for a minute or two. As
the mixture begins to stick, add the ketchup to make it more pliable. Keep
on frying for about 5 minutes, stirring fairly constantly. Once this "base
masala" is ready (one hint is if the oil starts separating from the
mixture), just add the chickpeas, including the water they are in. Stir to
mix, heat until it boils, then cover and lower the heat to medium-low. Cook
for 15 minutes, take off heat and stir in coriander leaves. Serve hot, with
heated pita, tortillas, Indian bread (roti, naan or puri) or rice.
NOTE: McCormick's or other American "curry powder" just isn't as good as
the powder you can find in Indian stores. In case you are finicky and an
Indian store isn't easily available, a fair approximation can be made with
1/2 tsp. corinader, 1/2 tsp. cumin, 1/2 tsp. turmeric, 1/4-1/2 tsp. hot
chile powder.
ARUP.BANERJI@WILLIAMS.EDU
(ARUP BANERJI)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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