*  Exported from  MasterCook  *
 
                                BESAN CURRY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Side Dish                        Indian
                 Vegetables                       Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Chickpea flour
    1       lg           Tomato
      1/4   c            Green peas
    1       lg           Potato
    1       lg           Onion
      1/4   lb           Ginger
      1/2   ts           Garlic powder
      1/4   ts           Mustard powder
      1/4   ts           Cumin
      1/4   ts           Coriander
    1       t            Turmeric
      1/2   ts           Salt
      1/2   c            Vegetable oil
 
   Mix chickpea flour with a little bit of water at a
   time, until you have a thick batter.  Add salt and
   garlic powder.
   
   Put a skillet over a low heat and heat oil.  Drop 1/2
   teaspoon of batter at a time into the oil.  When it
   turns golden brown, it it done and with a srainer pick
   up the besan and put it on a dry pan.
   
   Cut potatoes in small pieces and put them in a bowl.
   Chop onion up and saute with 1 tablespoon of leftover
   oil.  Add coriander, cumin, turmeric, and mustard
   powders.
   
   Add potatoes and mix thoroughly.  Add 1/4 cup of water.
   
   Cut ginger into very small pieces and add to the curry.
   
   While the curry is cooking, cut the tomato and add to
   the pan.  Put cover on.
   
   When potato feels soft, add fried besan to the curry.
   Add salt.
   
   The time you drop the potato in the pan to the time
   you drop the fried besan into the pan should not be
   more then 15 minutes.  As always, in Indian cooking it
   is the preparation that takes time, not the cooking
   itself.
   
   Serve warm as a side dish.
   
   Anadi Naik in “Vegetarian Journal Reports”  Posted by
   Karen Mintzias
  
 
 
                    - - - - - - - - - - - - - - - - - -