Ingredients:
- 250 g chickpeas / 1 can (15 oz) garbanzo beans
- 3 cloves garlic
- 3 cm / 1 inch ginger
- 1 green chili
- 1 bunch coriander leaves
- 3 tbsp grated coconut
- 1 tsp red chili powder
- 2 tbsp coriander powder
- 1 tsp turmeric powder
- 2 tbsp ghee
- 2 of 3-cm / 1 inch cinnamon sticks
- 6 cardamoms
- 6 cloves
- 2 bay leaves
- 1 tsp fennel seeds, coarsely pounded
- 1 onion, finely chopped
- 2 sprigs curry leaves
- 2 cups water
- 2 tomatoes thinly sliced
- 150 g (10 oz) carrot, cut into 2 cm cubes
Method:
- Mash about half of boiled chickpeas (garbanzo beans) and leave the rest whole
- Blend garlic, ginger, green chili, coriander leaves, grated coconut, chili powder, coriander powder, turmeric powder with 1/2 cup water and keep aside
- Heat ghee in a pan and add cinnamon sticks, cardamoms, cloves and bay leaves and fry till aromatic (1 minute)
- Add onions, curry leaves and fennel seeds till onion is golden brown
- Add blended ingredients, mashed and whole chickpeas, carrot, tomato and water. Cook over medium heat for 15-20 minutes till carrot is cooked and gets soft
- Serve hot with any Indian bread, rice or South Indian items such as thosai, puttu or idiappam
Inspiration source:
South Indian Cookbook by Devagi Sanmugam, page 138
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