Recipe - Khatte Channe

4 cup Cooked chick peas, reserve
the stock
1 tablespoon Tamarind paste
One half cup Light vegetable oil
1 One half cup Thinly cut or sliced up onions
2 teaspoon Minced garlic
One half teaspoon Turmeric
One half teaspoon Red pepper
1 cup Chopped tomatoes
1 tablespoon Ginger, grated
1 One fourth teaspoon Garam masala
1 One fourth teaspoon Ground cumin

Heat oil in a large pot over medium heat & fry the onions for 20 minutes,
stirring constantly to prevent burning. Add garlic & cook for 2 minutes.
Add turmeric & pepper. Stir rapidly for a moment, then add the tomatoes &
ginger. Cook for about 5 minutes (the fat should be separating from the
gravy).

Add tamarind & about 1 cup of the chick pea stock. Cover & simmer gently
for 15 minutes. Add chick peas, garam masala & cumin. Cook for 10 minutes.
Check for salt. Serve garnished with onion slices & shredded green chilies.
Serve with Poori.

Julie Sahni, "Classic Indian Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini