Okra and chick peas with tamarind and coriander
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 400 | grams | Cooked chick peas; if canned rinse |
| ; (14oz) | ||
| 150 | millilitres | Ghee or corn oil; ( 1/4 pint) |
| 1 | small | Onion; finely diced |
| 2 | Cloves garlic; finely chopped | |
| 1 | 2 1/2 inch p root ginger; finely diced | |
| 1 | tablespoon | Cumin seeds |
| 1 | Chilli; finely chopped | |
| 2 | tablespoons | Ground coriander |
| 1 | tablespoon | Ground cumin |
| 2 | tablespoons | Ground garam masala |
| 1 | tablespoon | Turmeric |
| 1 | 400 gram can tomatoes; chopped (14oz) | |
| 220 | grams | Okra; (7oz) |
| 1 | pinch | Salt |
| 4 | tablespoons | Tamarind pulp |
| 4 | tablespoons | Fresh coriander; chopped |
Directions
Place the chick peas in a colander and rinse well.
Meanwhile, heat half the ghee in a frying pan, add the onion, garlic and ginger, cook over a medium heat until golden brown.
Add the cumin seeds, chilli, ground coriander, cumin, garam masala and turmeric and continue to cook for 30 seconds.
Stir in the tomatoes and reduce the heat, cook until the mixture thickens and oil forms around and on top of the mixture this will take approximately 20 minutes.
Meanwhile, remove the top end of the okra, rinse, dry and fry in the remaining oil for 5-7 minutes until brown. Place on absorbant kitchen paper and sprinkle with a pinch of salt.
Add the chick peas to the tomato mixture, stir and add tamarind and cook for 10 minutes until the mixture thickens.
Stir in the okra and chopped coriander. Season with salt if necessary.
Notes You can replace okra with roast butternut squash, roast cauliflower, roast broccoli or fingers of fried aubergine.
Converted by MC_Buster.
NOTES : A delicious combination of nutty chick peas, soft okra with spicy sour sauce.
Converted by MM_Buster v2.0l.