Khatte channe
Yield: 6 servings
Ingredients:
- 4 c Cooked chick peas reserve 1/2 ts Turmeric -- the stock 1/2 ts Red pepper
- 1 tb Tamarind paste 1 c Chopped tomatoes
- 1/2 c Light vegetable oil 1 tb Ginger grated
- 1 1/2 c Thinly sliced onions 1 1/4 ts Garam masala
- 2 ts Minced garlic 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
