Balti Chick-Peas (Chanay Ka Shorba)
balti, indian
125 ml oil
125 gm grated onion
1/2 teaspoon ground fresh root ginger
1/2 teaspoon ground fresh harlic
125 gm finely chopped fresh
1 tomatoes
350 gm cooked or canned chick peas
1 drained
1/2 teaspoon salt
1/2 teaspoon red chilli powder
1 pinch ground turmeric
600 ml water
1 whole fresh green chili
2 tablespoon chopped fresh coriander
1 teaspoon garam masala
(1) Put the oil into a *karai* or deep frying pan, add the onions and fry for 5 minutes or until golden brown. Add the ginger, garlic, and tomatoes, and simmer, covered for 10-15 minutes on low heat until the oil separates and the mixture forms a pulp. Add a tablespoon of water at a time if required.
(2) Add the cooked or canned chick-peas, salt, red chili powder, and turmeric, and stir well. Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess water evaporates and there is a thick gravy. The dish can be served at this point as a masala curry.
(3) For a "runny" curry, add 300-425 ml of boiling water and simmer again ln low heat for 10-15 minutes. Increase or decrease amount of water to your liking.
(4) Add the whole chili, coriander, and garam masala. Remove from the heat and leave, covered, for 5 minutes or until the oil rises to the top.
Serve with rice and plain salad.
(from A TASTE OF BALTISTAN, Sabiha Khokhar)
Recipe By :
From: Mahlon Wall Date: 07 Mar 97 Recipes Ä
Yield: 4 servings