| 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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