Khatte Channe

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Khatte Channe

 

4 cups cooked chick peas, reserve, the stock

1 tbsp. tamarind paste

1/2 cup light vegetable oil

1 1/2 cups thinly sliced onions

2 tsps. minced garlic

1/2 tsp. turmeric

1/2 tsp. red pepper

1 cup chopped tomatoes

1 tbsp. ginger, grated

1 1/4 tsps. garam masala

1 1/4 tsps. ground cumin

 

Heat oil in a large pot over medium heat and fry the onions for 20 minutes,

stirring constantly to prevent burning. Add garlic and cook for 2 minutes, add

turmeric and pepper, stir rapidly for a moment, then add the tomatoes and

ginger. Cook for about 5 minutes, the fat should be separating from the gravy.

Add tamarind and about 1 cup of the chick pea stock. Cover and simmer gently for

15 minutes. Add chick peas, garam masala and cumin, cook for 10 minutes. Check

for salt. Serve garnished with onion slices and shredded green chilies. Serve

with Poori.

 

 

 

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