Veggie Foodie

Ingredients:

• 1 cup / 1 can (15 oz) Garbanzo beans
• 2 chopped onions
• 2 potatoes
• 2 tomatoes
• 1 tsp grated ginger
• 2 tbsp cumin-coriander powder
• 2 tsp chili powder
• 1 tbsp amchur (dry mango) powder
• 1 tbsp garam masala
• 1/2 tsp soda bi-carb
• 1/2 tsp black pepper powder
• 2 tbsp ghee (purified butter)
• Salt to taste

Method:

1. If you are using raw garbanzo beans, soak them for 8-12 hours and then add soda bi-carb and pressure-cook (4-5 whistles). When beans cool down, drain them and keep aside
2. Cut potatoes and tomatoes in medium-size pieces
3. Heat the ghee in a vessel and fry the potatoes till cooked
4. Remove the potatoes and in the same ghee add the onions and cook for 2-3 minutes
5. Add cumin-coriander powder, chili powder and cook again for 2 minutes
6. Add cooked garbanzo beans and salt and cook for 3-4 minutes
7. Add grated ginger, garam masala, black pepper powder and amchur (dry mango) powder and cook for 2 minutes
8. Add the potatoes and tomatoes and cook for 2 minutes
9. Serve hot with your favorite Indian bread

Inspiration source:

The Pleasures of Vegetarian Cooking by Tarla Dalal, page 76