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Wednesday, Dec 15, 2004

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Blow hot with CURRY



Hot 'n' spicy: an old favourite

INDIAN CURRY has gone international what with curry being on the menus of all eateries everywhere in the world. So let's go currying.

CHANNA MASALA CURRY

Ingredients

Channa (Chickpeas) — 600 gm.
Ghee — 100 gm.
Tomatoes — 2
Onions — 2
Ginger (finely chopped) — 50 gm.
Red chilli powder, cumin seeds, coriander powder — 1/3 tsp each
Dry fenugreek leaves — 1tsp
Curry leaves — 4 sprigs
Sodium bi-carbonate — 1/4 tsp
Cinnamon powder — 2-3 pieces
Garam masala — 1 tbsp
Tamarind — 100 gm.
Water — 1 cups
Red chilli powder — 1/3 tsp
Black pepper powder — tsp
Salt to taste
Roasted cumin seeds — 1/2 tsp
Green coriander leaves — a small bunch
Green chillies — 3-4

Method

Soak channa overnight and boil with a tsp of soda. Fry sliced onions till golden brown. Set aside. Then fry finely chopped tomatoes in oil and cook them for a while. Add red chilli powder, cumin seeds, black powder, fenugreek leaves, ginger, curry leaves, dry coriander powder, 2-3 cinnamon sticks, ground masala and roasted cumin seed powder. Stir well and add 1/3 cup of water. Cook and prepare thick masala gravy. Add the channa to the gravy and boil.

Make a thick pu;p out of the soaked tamarind. Mix red chilli powder, black pepper powder and salt in it. Then add tamarind masala pulp and mix well. Remove from fire, garnish with finely chopped green chillies, fresh green coriander leaves, fried onions and raw cut tomatoes. Serve hot.

INDU NARAYAN

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