| 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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