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CATEGORY CUISINE TAG YIELD
Vegetables Indian Vegetable 4 Servings

INGREDIENTS

1 ts Turmeric
1/2 ts Cayenne
1 ts Fenugreek
1 ts Cumin
1/4 ts Coriander
1/2 ts Garlic powder
2 ts Curry powder
2 md Onions; chopped
1 cn (large) chick peas
2 Lemons; juice of (up to)
4 md Tomatoes; chopped -or-
1 cn (16-oz) peeled tomatoes; chopped

INSTRUCTIONS

Date: 23 Apr 1996 08:24:18 -0700
From: "Zoe Sodja" <zoe_sodja@macmail.ucsc.edu>
According to the person who originally sent these recipes in, some of the
recipes I am posting this week come from the cookbook "The Best of India"
(ISBN 0-00-255223-X) which is supposed to be an excellent Indian cookbook.
In large sauce pan over med-high heat: "Fry" spices, stirring constantly w/
wooden spatula. Add onion & "fry" until edges are brown. Add 1/4 cup lemon
juice, chick pease, tomatoes. Lower heat & simmer about 30 minutes. Add
more lemon juice if too dry. (I also added 1 C. tvp pieces, the kind that
looks like dog food.) Serve w rice, yogurt, pita, Indian type stuff.
FATFREE DIGEST V96 #120
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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