Khatte Channe
Ingredients| 4 cup cooked chick peas, reserve - the st, ock |
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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"
Servings: 6
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