Sunday, March 1, 2009

Chick peas in fried coconut.

Serves 4

2cup-Chick peas
I medium -Sliced onion
1 medium-Diced tomato
1 tsp-Crushed ginger
1/2 cup -Fresh coconut or dried coconut powder
½ tsp-Garam masala powder
¾ tsp-Fennel seeds
2 tsp-Coriander powder
½ tsp-Turmeric powder
To taste-Red chilly powder
To taste-Salt
2 tsp -oil
1 tsp-Mustard seeds
2 sprigs-Curry leaves
*Heat the pan in very low flame. Add coconut and fennel seeds in to the pan. Saute coconut to a golden brown color. Add coriander powder,red chilly powder,turmeric and 5 pieces of curry leaves. Stir continually for 2 minutes until the powder becomes roasted. (Take care ingredients don't blacken)
*Put this mixture in to a blender. .Use enough water to make it a smooth paste.
*Boil this masala in low flame. Add your cooked beans in to it. You can add enough water according to your consistency. Let it boil for 10 minutes.
*Heat another pan. Splutter mustard seeds. Add curry leaves, onion, ginger ,garam masla and tomatoes. Saute until its transparent.
*Add this mixture in to the curry. Let it boil for another 5 minutes in low flame.
*Your Chick peas curry is ready. This curry is a very good combination with rice, rotti or steamed cake!


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