| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Main dish, Indian, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Cooked chickpeas |
| 2 |
lg |
Onions |
| 2 |
|
Dried red chilies |
| 1/4 |
lb |
Ginger |
| 3 |
|
Garlic cloves |
| 1/2 |
ts |
Mustard powder |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Turmeric |
| 1/4 |
ts |
Cinnamon |
| 2 |
tb |
Vegetable oil |
|
|
Salt, to taste |
| 1 |
md |
Tomato |
INSTRUCTIONS
Peel and cut onion. Cut ginger into small pieces. Put these
ingredients, along with garlic cloves, mustard powder, and cumin
powder in a blender. Blend into a paste.
Cut tomato into small pieces.
Over a medium heat add oil to a pan. Saute the condiments.
When the spices become thick add cut tomato. Stir and cook for 5
minutes.
Add cooked chickpeas. Turn over contents of pan. Add 2 tablespoons
of water and salt. Add cinnamon powder and turmeric powder. Stir
the pan. Cook for 8 to 10 minutes.
Serve hot or warm.
Anadi Naik in "Vegetarian Journal Reports" Posted by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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