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Okra And Chick Peas with Tamarind And Coriander

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CATEGORY CUISINE TAG YIELD
Grains Sainsbury’s, Sainsbury11 6 servings

INGREDIENTS

400 g Cooked chick peas; if canned rinse
; (14oz)
150 ml Ghee or corn oil; ( 1/4 pint)
1 sm Onion; finely diced
2 Cloves garlic; finely chopped
1 2 1/2 inch p root ginger; finely diced
1 tb Cumin seeds
1 Chilli; finely chopped
2 tb Ground coriander
1 tb Ground cumin
2 tb Ground garam masala
1 tb Turmeric
1 400 gram can tomatoes; chopped (14oz)
220 g Okra; (7oz)
1 pn Salt
4 tb Tamarind pulp
4 tb Fresh coriander; chopped

INSTRUCTIONS

Place the chick peas in a colander and rinse well.
Meanwhile, heat half the ghee in a frying pan, add the onion, garlic and
ginger, cook over a medium heat until golden brown.
Add the cumin seeds, chilli, ground coriander, cumin, garam masala and
turmeric and continue to cook for 30 seconds.
Stir in the tomatoes and reduce the heat, cook until the mixture thickens
and oil forms around and on top of the mixture this will take approximately
20 minutes.
Meanwhile, remove the top end of the okra, rinse, dry and fry in the
remaining oil for 5-7 minutes until brown. Place on absorbant kitchen paper
and sprinkle with a pinch of salt.
Add the chick peas to the tomato mixture, stir and add tamarind and cook
for 10 minutes until the mixture thickens.
Stir in the okra and chopped coriander. Season with salt if necessary.
Notes You can replace okra with roast butternut squash, roast cauliflower,
roast broccoli or fingers of fried aubergine.
Converted by MC_Buster.
NOTES : A delicious combination of nutty chick peas, soft okra with spicy
sour sauce.
Converted by MM_Buster v2.0l.

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