| 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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