Friday, January 31, 2014

Gool PoLi - Jaggery Flatbread





 

 
 My maushi - maternal aunt - makes excellent gooL poLi - jaggery flatbread. She gave me her precise measurements for making exactly 5 gooL-poLies. This is one of the delicacies that is made on the Makar Sankranti day. This is a vegan Indian sweet.
 
GooL PoLi - (5 count)
गूळ पोळी 
Jaggery Flatbread
Ingredients
1 1/2 cup wheat flour
1/4 tsp salt
2 tbsp. hot oil
water as needed to knead  stiff dough
 
Stuffing
1 cup grated jaggery
1 tbsp. sesame seeds
2 tbsp. besan/chickpea flour
3-4 green cardamoms, peeled & powdered
1 tbsp. oil
 
Rice flour as needed
 
Method
1. Mix all the ingredients for the dough. Add water carefully to knead a stiff dough ball. Cover and set aside.
2. Grate jaggery. Set aside.
3. Roast chickpea flour on a medium low flame, till it is a shade darker. Make sure it's not burnt.
4. Roast sesame seeds for a minute or so. Take off before it starts spluttering out of the pan!
5. Mix jaggery, chickpea flour/besan, sesame seeds, cardamom powder and oil to make the stuffing. Mix well till there are no lumps of jaggery.
6. Make 10 uniform balls of the wheat flour dough. and 5 uniform parts of the jaggery mixture.
7. Roll two small discs using 2 balls of the dough. Place jaggery mixture on one disc. Place another disc on top and press a little, making sure that jaggery mixture is completely covered.









Note -
1. If you desire, you can use a shankarpali cutter to give a zigzag edge around the poli after it is rolled into big disc.


Wednesday, January 29, 2014

Dholar Marcha na Pooda - Bell Pepper Pancake


Whenever I make this "pooda", people mistake it for tomato omelet. Actually, it doesn't have tomato at all. It contains red bell pepper!;-)

Dholar Marcha na Pooda
Red Bell Pepper Pancake
Ingredients
1 1/2 cup besan/chickpea flour
1/2 tsp turmeric powder
1/4 tsp asafetida
salt to taste
1/8 tsp baking soda
1 red bell pepper, cored and diced
1/2 cup minced red onion
1/4 cup minced cilantro
2-3 green chilies, minced (or per desired heat)
water as needed to make batter

Oil for frying

Suggested Accompaniment
Tomato Ketchup

Method
1. Mix all besan with turmeric powder, asafetida and salt. Add 3/4 cup water and make sure that there are no lumps.
2. Add all the remaining ingredients except baking soda. Add more water to make a smooth batter.
3. Heat a pan for cooking the pancakes.
4. When you are ready for making the pancakes, add baking soda to the batter.
5. Add a ladleful of batter and make a thin pancake. Drizzle oil as needed to cook on both the sides.
6. Make sure that the brown spots appear on both the sides and the pooda looks crispy.
7. Serve with tomato ketchup.

Note -
1. Add baking soda right before cooking.


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Sunday, January 26, 2014

Breadfruit Sukke



Breadfruit Sukke
Breadfruit Curry (dry)
Ingredients
1 packet Breadfruit pieces (I used Daily Delight brand)
salt to taste

Grind to a coarse paste
1 cup freshly scraped coconut
5-6 byadgi chilies, roast in a few drops of coconut oil before grinding
1 tsp coriander seeds, roast in a few drops of coconut oil before grinding
1 tsp urad daal, roast in a few drops of coconut oil before grinding
1/4 tsp fenugreek seeds,  roast in a few drops of coconut oil before grinding
1 tsp tamarind paste

Tempering
2 tsp Coconut oil
2 springs of curry leaves, torn
1/2 tsp mustard seeds

Method
1. Grind coconut masala to a coarse paste.
2. Heat oil in a saucepan. Add curry leaves. As they sizzle, breadfruit pieces and saute till it is cooked.
3. Add coconut masala. Add 1/2 cup water, salt to taste.
4. Mix well. Let it come for a boil. Switch gas to low. Let it simmer till it has dryish consistency.

Note-
This curry goes very well with dosas/polay or fulkas.



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Saturday, January 25, 2014

Corn Chowder


This is one of Gudiya's all time favorite soups. This is of course, my own version which has evolved over last few months. When I first made it, Gudiya complained that though it tasted great, it didn't have the chunks of red bacon. Now, we don't consume bacon, so I added bits of red bell pepper next time. It seems to have worked well with her.;-)


Corn Chowder
Ingredients
4 cups yellow corn niblets
2 medium Yukon gold or red potatoes, diced
salt to taste
4 cups milk

Tempering 1
1/2 tbsp. butter or olive oil
2 garlic cloves, peeled and grated
2 tbsp. chopped red onion
2 tbsp. minced red bell pepper
1 bay leaf

Tempering 2
2 tbsp. oil or butter
2 tbsp. all purpose flour

Garnish
Freshly ground black pepper

Method
1. Heat oil or butter. Add bay leaf. Sauté onion and garlic till soft on medium flame. Add bell pepper and sauté for 2-3 minutes.
2. Add potatoes and let them cook partially, adding 1 cup water.
3. Add corn. Let it cook.
4. In another deep saucepan, add oil or butter. Add all purpose flour. Keep stirring till there are no lumps and flour appears to have turned a shade darker. Make sure it doesn't burn.
5. Add milk and keep whisking so there are no lumps.
6. As it comes to the gentle boil, add corn and potato mixture.
7. Add salt to taste. Let it simmer on low flame.
8. Sprinkle freshly ground black pepper before serving.

Note-
1. Discard bay leaf before serving.

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Thursday, January 23, 2014

Bhatura Paratha or Roasted Bhatura




Bhatura Paratha with Paneer Chhole, Salad and Pickle


I apologize for this misleading & confusing name, but I call it bhatura paratha because I make the dough with the bhatura recipe and instead of deep frying, I roast it like paratha. You can choose to deep fry or roast based on your personal preference.
 
For those who are new to Indian food, Bhatura is a classic deep fried flatbread from Punjab which is traditionally served with chhole.


Bhatura Paratha - Count(10 -12)
Roasted Bhatura
Ingredients
2 cups whole wheat flour
or
1 cup whole wheat flour + 1 cup all purpose flour (maida)
or
2 cups all purpose flour/bread flour/maida

1/2 tsp sugar
1/2 tsp salt
1/2 tsp baking powder


Approx. 1/2 cup plain yogurt (fatfree OK)


Method
1. Choose any combination of flour in a big bowl. Stir in salt, baking powder and sugar. Stir to mix.
2. Adding 1 tbsp yogurt at a time, knead the above mixture to form a dough.
3. Knead till the dough does not stick to your fingers.
4. Cover the bowl with aluminum foil tightly. Keep aside for about 4 hours.
5. Make balls. Roll into circles of desired diameter and thickness.
6. Roast on a griddle or pan. After roasting both sides on the pan, roast on the open flame of the gas like fulka. It will puff up like a baloon.

or

Deep fry in a kadai/wok adding oil. It will puff up like a balloon.


Note -
1.Any of the roasting methods will make the flatbread balloon up.
2. This recipe gives about 10 -12 bhatura. The count will change based on the diameter and thickness of the bhaturas rolls.

Tuesday, January 21, 2014

Baked Falafel


I try not to deep fry too frequently in my kitchen. I generally shallow fry Falafels using Appe pan, but last week,  I thought of baking them on my mini muffin pan.

Baked Falafel
Ingredients
2 cups chickpeas/kabooli chana, soaked overnight

Grind with
1 cup onions, roughly chopped
1 garlic clove, roughly chopped
1 tsp turmeric powder
salt to taste
1/2 cup Italian Parsley or cilantro

Stir in
2 tbsp white sesame seeds
2 tsp baking powder
2 tsp cumin powder
1/2 tsp baking soda
1 zucchini, grated

You will also need,
Cooking Spray such as Pam

Method
1. Soak chickpeas overnight. Drain completely. Grind with onion, Italian parsley or cilantro, turmeric powder and salt. Add just a little water (about 1/4 cup) as needed for grinding.
2. Stir in white sesame seeds, baking powder and baking soda. Stir well.
3. Preheat oven to 350F
4. Spray cooking spray such as Pam over mini muffin pans. Spoon in the falafel batter. Spray oil over top of the batter.
5. Bake for 30 minutes. Increase oven temp to 400F. Bake more for 15 minutes.
6. Take the muffin tray out. Nudge the falafels with a butter knife if needed.
7. Serve with hummus or tzatziki sauce and/or pita bread with salad.

Note -
1. Traditionally,  these falafels are deep fried.
2. This recipe gave me about 30 mini muffin sized falafels.
3. You may add green chilies or chili powder to adjust heat per your liking.




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Saturday, January 18, 2014

Bharli Vangi (2) - Stuffed Eggplants

 

Bharli Vangi is Maharashtrian delicacy.  I am sharing a second version of this Maharashritan delicacy today.

Bharli Vangi(2)
भरली वांगी 
Stuffed Baby Eggplants
Ingredients
6 small eggplants
6 small potatoes

Grind together to a coarse paste
1/4 cup coconut
1/4 cup unsalted, roasted peanuts
2-3 cloves garlic, peeled, roughly chopped
1/2" ginger, peeled, roughly chopped
1/2 tsp turmeric powder
salt to taste
1 tsp chile powder
1 tbsp jaggery powder
1 tbsp goda masala or garam masala
1/2 tsp tamarind pulp

Tempering
2 tbsp oil
1/2 tsp asafoetida

Garnish
2 tbsp finely minced cilantro/coriander leaves

Method
1. Rinse eggplants and potatoes. Make 4 slits to stuff the stuffing.
2. Grind masala to a coarse paste, making sure that ginger-garlic are finely ground.
3. Stuff each eggplant and potato with the stuffing. Set aside the extra stuffing for gravy.
4. Heat oil in a cast iron pan. Add asafoetida.
5. Place eggplants and potatoes in a single layer.

6. Spread remaining stuffing around it.
7. Let it cook for about 10 minutes.
8. Flip the vegetables and cook again for 10 more minutes.
9. Add about 1/4 cup water.
10. Cover with a lid and let it cook for about 15-20 minutes.
11. Keep some water on the lid for slow cooking.
12. Check for doneness.
13. Garnish with cilantro.

Note -
1. Make sure that the eggplants and potatoes are cooked in a single layer.
2. Sometimes I don't peel the potatoes.
3. You can add about 1/2 tbsp. roasted sesame seeds along with peanuts for grinding.




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Friday, January 17, 2014

Kachchya KeLyachi Bhajee - Raw Plaintains Stir Fry

Kachchya KeLyachi Bhajee with PoLi
 
I found some good looking raw plantains in the supermarket. I decided to make this simple bhaji. Plantains tend to get dry after cooking and hence this bhaji needs plenty of fresh coconut. Adjust the amount per your preference.
 
Kachchya KeLyachi Bhaaji
Raw Plantains Stir Fry
Ingredients
2 raw plantains, peeled and chopped
salt to taste
1 tsp jiggery
 
Tempering
1/2 tbsp. oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
 
Grind to fine paste
1/2 cup freshly scraped coconut
1 tsp coriander seeds, roast for a minute
5-6 black peppercorn, roast for a minute
3-4 byadgi chilies, roast for a minute
 
Method
1. Heat oil in a saucepan. Add the ingredients for tempering.
2. As they splutter, add chopped plantain pieces. Cover with a lid. Place some water and let it cook till plantain is soft.
3. Add cooked kala vatana sprouts, ground masala paste, 1/2 cup water, salt and jiggery.
4. Bring to boil. Let it simmer till most of the moisture evaporates.
5. Serve as a side dish with chapatti or rice flatbread - tandlachi bhaakri.
 
Note-
1. This recipe is for raw plantains only. Do not use over-ripe or even semi-ripe plantains.
 


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Monday, January 13, 2014

Bhogichi Bhaaji


A friend of mine sent a Maharashtra Times link to try Bhogichi Bhaaji, just in time since today is Bhogi. This recipe is different than Kolhpuri style Bhogichi Bhaaji that I had blogged before. I changed the recipe based on our preference and availability of the pantry ingredients.

Bhogichi Bhaaji
भोगीची  भाजी 
Mixed Vegetables
Ingredients
4-5 baby eggplants, cut into chunks
1 medium potato, peeled & cut into chunks
1/3 cup green peas
1 cup surti lilva/pavte/green lima beans
1/4 cup raw peanuts, soaked for 2 hours prior to cooking
2 carrots, peeled & cut into chunks
5-6 small pieces of drumsticks/shevgyachya shenga

1/2 tbsp. jaggery
salt to taste
1/2 tsp chili powder
1/2 tsp tamarind pulp
2 tbsp. powdered, roasted, unsalted peanuts/daaNyache kooT

Tempering
1 tbsp. oil
1/2 tbsp. sesame seeds
1/2 tsp mustard seeds
1/4 tsp asafetida
1/2 tsp turmeric powder
1 sprig curry leaves, torn
1 tbsp. goda masala

Garnish
2 tbsp. freshly scraped coconut

Suggested Accompaniment
Tilwali Bhakri

Method
1. Cut vegetables as mentioned above. Soak raw peanuts in water for at least 2 hours. If using frozen drumsticks, pressure cook them and set them aside.
2. Heat oil in a saucepan. Add all the ingredients for tempering. Sauté till the aroma of goda masala wafts through your kitchen.
3. Add lima beans, peanuts, drumsticks and potatoes. Sprinkle some water if needed.
4. Cover and let it cook till partially done. Place water on the lid for cooking.
5. Now add, carrots, eggplants,  green peas and cook some more. Add 1/2 cup water.
6. Add chili powder, jaggery, salt, tamarind and roasted peanut powder.
7. Garnish with coconut.
8. Serve with tilwali bhakri.

Note -
1. Add more water while cooking if you want more gravy.



Recipe Credit-
http://maharashtratimes.indiatimes.com/lifestyle/food/articleshow/28356468.cms

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Sunday, January 12, 2014

Quinoa Patties


 
After attempting Quinoa Khichadi based on saboodaNyachi khichdi, I attempted quinoa patties based on saboodaNyache vade. Traditionally, these sago fritters are deep fried, but I decide to shallow fry them so they were more like patties than vadas.
 
Quinoa Patties
Ingredients
1 cup quinoa, cooked and cooled completely
1 big russet potato, boiled, peeled and grated
1/2 cup roasted, unsalted peanut powder/daaNyache kooT
1/4 cup chopped cilantro
1/2 tbsp. lemon juice
salt to taste
1 tsp sugar or to taste
Tempering
1 tbsp. oil
1/2 tsp cumin seeds
1 tbsp. grated ginger
2-3 green chilies, minced or per taste
Oil for frying
 
Method
1. Cook quinoa according to the package directions. Let it cool down completely.
2. Mix grated potato, peanut powder, cilantro, lemon juice, salt and sugar.
3. Heat oil in a saucepan. Add cumin seeds, ginger and chilies. As they start spluttering, drizzle over the quinoa mixture.
4. Mix well. Make uniform balls and flatten them in the shape of patties.
5. Heat a pan. Drizzle some oil. Place the quinoa patties. Let them cook on medium low heat till they are crisp.
 
6. Serve with chutney or ketchup of your choice.
 
Note-
1. Make sure that peanut powder is coarse and not too fine.
 
 
 

Saturday, January 11, 2014

Broccoli Talasani

 

I had a pack of frozen chopped broccoli in the freezer. I decided to make a simple talasani. It worked really well. Of course, for authentic flavor, do use coconut oil.

Broccoli Talasani
Broccoli Stir Fry
Ingredients
1 lb/16 oz. frozen, chopped broccoli (Do not thaw)
salt to taste

Tempering
1 tbsp coconut oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
4-5 cloves of garlic, smashed or slivered
2-3 red chilies - preferably byadgi - halved

Garnish
1 tbsp freshly scraped coconut

Method
1. Heat oil in an iron kadai.
2. Add tempering ingredients. As they start sizzling, add chopped broccoli.
3. Stir fry till it is cooked. Add salt and coconut.

Note -
1. I like to use only "chopped" frozen broccoli for this recipe. I think frozen florets do not work as well.
2. I do not thaw the frozen, chopped broccoli.



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Thursday, January 9, 2014

Amsulache Saar



Amsulache saar is more or less similar to udka tauy but this one has coconut milk and so it has a lighter shade. I love this saar for its beautiful color. Adjust jaggery or sugar based on your personal preference but this saar is meant to taste sweet-sour.
 
Amsulache Saar
आमसुलाचे  सार 
Garcinia Indica Broth
Ingredients
10-12 kokums/amsule, rinsed and soaked in 1 cup water
salt to taste
1 tbsp. jaggery or sugar
1 cup coconut milk
 
Tempering
1/2 tbsp. ghee or oil
1/2 tsp cumin seeds
1/4 tsp asafetida
2 springs curry leaves, torn
1-2 red chilies, halved
1-2 green chilies, slit
 
Garnish
1 tbsp. chopped cilantro
 
Method
1. Heat ghee or oil in a saucepan.
2. Add the ingredients for tempering.
3. As they sizzle, add kokums along with the soaking water.
4. Add 3 cups more water, salt and jaggery to taste.
5. Bring to boil.
6. Switch gas to low and add coconut milk.
7. Keep stirring continuously after adding coconut milk. Simmer till it gets a gentle boil.
8. Garnish with chopped cilantro.
 
Note -
1. After the saar is ready, remove the kokums. Otherwise, it will continue making the saar tart.
2. Adjust sugar/jaggery per your personal preference.
3. Traditionally, ghee/toop is used for tempering. You can use oil if you prefer.

 

Tuesday, January 7, 2014

Shrimp Bao




Gudiya loves Chinese Steamed Buns. They are stuffed with veggies, chicken or shrimp. I especially enjoy the veggie filled steamed buns that are available at San Francisco's Farmers Market. Gudiya enjoys Trader Joes' Shrimp stuffed ones. So I decided to make my own version. The result was surprisingly good. I used short cut by using buttermilk biscuit dough.


Shrimp Bao
Steamed & Stuffed Shrimp Bun
Ingredients
Stuffing
4 oz small salad shrimp
1/4 cup minced mushroom
1/4 cup minced red bell pepper
1/4 cup frozen chopped spinach

Tempering
1/2 tbsp. oil
1/2 tsp toasted sesame oil
1 tsp ginger, grated
1 tsp garlic, grated
2 tbsp. minced red onion

You will also need
1/2 tsp Chinese 5 spice powder
1/2 tsp turmeric powder
A dash of Soy Sauce
A dash of Rice vinegar
1 tsp sugar
salt to taste
1 tbsp. corn starch

8 Buttermilk Biscuit Dough (I used Trader Joe Brand)
Flour for dredging

Pam spray for greasing the steamer

Method
1. Heat oil in a saucepan or wok. Add ginger-garlic and onion. Sauté for 4-5 minutes.
2. Add bell pepper and mushroom. Sauté for 3-4 minutes.
3. Add salad shrimp, spinach and all the spices, sauce and vinegar with salt and sugar.
4. Add cornstarch and mix well. Sauté till moisture evaporates.
5. Set aside to cool down completely.
6. Take apart each buttermilk biscuit dough.

7. Dredge in little flour to roll out a small disc.
8. Place shrimp mixture in the middle.

9. Bring all the edges together and roll into a neat bun.

10. Using Cooking spray, grease sieve to be placed on a boiling water for steaming.
11. Place 4-5 stuffed buns.

12. Cover and let it steam for about 20 minutes.
13. Uncover and serve with soy sauce and Sriracha.


Note -
1. Salad shrimp is a small shrimp - generally available in the frozen seafood section. It's generally precooked.
2. You can make a vegetarian version by excluding shrimp and increasing the amount of mushrooms, bell peppers and spinach.
3. You can even halve each biscuit dough and make 16 mini shrimp bao.






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Monday, January 6, 2014

FaNsachi Harbhare ghalun Bhaji - Jackfruit with chickpeas

Fanas-Harbhare bhaaji with PoLi
 
Raw jackfruit is readily available at the local Asian markets. Pair it with brown chickpeas for making this delicious Malvani bhaji. 
 
FaNsachi Bhaji (Harbhare ghalun)
Raw Jackfruit-Chickpeas
Ingredients
1 can raw jackfruit
1/2 cup pressure cooked chickpea sprouts
salt to taste
1 tsp jiggery
 
Grind to a coarse paste
1/2 cup fresh coconut, scraped
7 black peppercorn
1 tsp coriander seeds
1 tsp chile powder
 
Tempering
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafetida
1/2 tsp turmeric powder
1/4 cup chopped onion
5-6 garlic cloves, peeled & smashed leaving each whole clove
 
Method
1. Pressure cook chickpea sprouts and set aside.
2. Drain jackfruit pieces. Soak in clean water for about an hour. Drain again and chop roughly.
3. Grind coconut and spices to a coarse paste. All the spices should be ground finely and then coconut should have coarse texture.
4. Heat oil in a saucepan. Add mustard seeds, asafetida and turmeric powder. Add garlic. Sauté as it changes color. Add onion. Sauté till it is soft.
5. Add coconut paste, chopped jackfruit and cooked sprouts. Add 1/4 cup water. Mix.
6. Add salt and jiggery. Cover and let it cook for about 10 minutes.
 
Note -
This bhaji has dry consistency.
 



Aloo Mutter

Aloo Mutter with Roti

Aloo Mutter is a classic green peas and potato combo. You can add paneer instead of potatoes to make equally delicious Paneer Mutter or better yet, add both paneer and potato to make Aloo Paneer Mutter!

Aloo Mutter
Green Peas with Potatoes - Punjabi Style
Ingredients
16 oz, 1 packet frozen green peas
1 cup potato cubes or wedges, shallow fried
salt to taste
1 tsp mild chili powder
1/2 tsp garam masala
1 tsp coriander-cumin powder

Tempering
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2-3 cloves

Grind to a smooth paste
1 big onion, roughly chopped
1 tomato
3 cloves garlic
1" ginger

Accompaniments
Lemon wedges
Naan
or Rumali Roti


Method
1. Heat oil in a big nonstick kadai or wok. Add spices and let them splutter. Add onion paste.
2. Sauté the onion paste on a low flame till oil leaves the masala.
3. Add a spoonful of water, from time to time, as necessary to avoid the masala from sticking to the pan.
4. Add 1 cup water. Bring to a boil.
5. Stir in green peas. Let it boil.
6. Adjust water if necessary. Add salt, chili powder, garam masala and coriander-cumin seed powder.
7. Add potato chunks.
8. Cover and let it cook for 10-12 minutes. Check for the gravy consistency. Simmer more if desired.
9. Switch off the gas. Let it stand for 5 minutes, before pouring the gravy in the serving bowl.

Note -
1. "The oil leaves masala" step took about 55 minutes for me.
2. Sometimes you get English Shelling Peas in the farmers market. They are green peas in pods which you have to shell. They taste really delicious in this recipe.
3. Trader Joe sells frozen Green peas with mint. They may taste yummy in this recipe too. But since it has blobs of butter, personally, I would  shy away from it.
4. Though shallow or deep fried potato cubes taste delicious in this recipe, I generally just boil the potatoes, peel & cube them and use them without frying.
5. If you prefer hotter taste, grind green chilies with onions.

Saturday, January 4, 2014

Kale-Chhole

Kale Chhole

I sometimes combine spinach with chhole to make palak chhole. After trying kale-paneer, I decided to make kale-chhole.


Kale-Chhole
Garbanzo beans with Kale curry
Ingredients
16 oz frozen Kale, thawed, pressure cooked

salt to taste
1 tbsp coriander-cumin powder
1/2 tbsp Punjabi Garam Masala
1/2 tsp chile powder

1 cup dry garbanzo beans, soaked overnight and pressure cooked
1 small piece of cinnamon
2-3 cloves
2-3 black peppercorn

Tempering
2 tbsp oil
2" piece of cinnamon
1/2 tsp cumin seeds
4 cloves
1 1/2 tbsp ginger-garlic paste
1 cup chopped onion
3/4 cup chopped tomatoes

Suggested Accompaniment
Kulcha or Rumali Roti

Method
1. Pressure cook thawed kale, adding adequate water. Let it cool down. Grind to a fine paste. Set aside. In a separate pressure cooker container, pressure cook garbanzo beans adding black peppercorn, cloves and a small piece of cinnamon.
2. Heat oil in a kadai or wok. Add spices. Saute for 1 minute. Add ginger-garlic paste. Saute for 2 minutes. Add onions, saute till it is soft. Now, add tomatoes. Saute till tomatoes are mushy.
3. Add coriander-cumin powder, garam masala and chile powder.
4. Add kale paste, garbanzo beans and salt to taste. Add water if needed but the curry should have thick consistency.
5. Simmer for 15 minutes on low flame.

Note -
1. Discard whole spices - especially cinnamon before serving.


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