Name: Khatte Channe
Ingredients: 4 c Cooked chick peas, reserve the stock; 1 tb Tamarind paste; 1/2 c Light vegetable oil; 1 1/2 c Thinly sliced onions; 2 ts Minced garlic; 1/2 ts Turmeric; 1/2 ts Red pepper; 1 c Chopped tomatoes; 1 tb Ginger, grated; 1 1/4 ts Garam masala; 1 1/4 ts Ground cumin

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CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetarian, Indian	6	Servings

INGREDIENTS

4	c	Cooked chick peas, reserve the stock
1	tb	Tamarind paste
1/2	c	Light vegetable oil
1 1/2	c	Thinly sliced onions
2	ts	Minced garlic
1/2	ts	Turmeric
1/2	ts	Red pepper
1	c	Chopped tomatoes
1	tb	Ginger, grated
1 1/4	ts	Garam masala
1 1/4	ts	Ground cumin

INSTRUCTIONS

Heat oil in a large pot over medium heat & fry the onions for 20 minutes,
stirring constantly to prevent burning. Add garlic & cook for 2 minutes.
Add turmeric & pepper. Stir rapidly for a moment, then add the tomatoes &
ginger.  Cook for about 5 minutes (the fat should be separating from the
gravy).
Add tamarind & about 1 cup of the chick pea stock. Cover & simmer gently
for 15 minutes.  Add chick peas, garam masala & cumin. Cook for 10 minutes.
Check for salt. Serve garnished with onion slices & shredded green chilies.
Serve with Poori.
Julie Sahni, "Classic Indian Cooking"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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