Recipe - Manali Unripe Peach And Chick-Peas With Fennel

1/3 cup Mustard oil or light
vegetable oil
1 One half teaspoon Cumin seeds
Three fourths teaspoon Fennel seeds
3 tablespoon Shredded fresh ginger
1 One half cup Minced onions
5 Hot chilies, chopped
1 One half tablespoon Ground coriander
2 tablespoon Ground almonds
1 pound Unripe hard peaches (or
nectarines), peeled, pitted
and cut or sliced up thickly
1 One half cup Cooked chickpeas (20
ounces), drained
1 teaspoon Mango powder (or 1
tablespoon lemon juice)
One half teaspoon Garam masala, recipe follows
Coarse salt to taste

Measure out the spices in separate containers and set aside. Heat oil until
smoking. Turn off heat and cool slightly. (If you are using vegetable oil,
omit this step.) Heat the oil again over medium high heat. When hot, add
cumin and fennel for 10 seconds or until they turn dark brown. Add the
ginger and let sizzle for 10 to 15 seconds. Add the onion and fry, stirring
constantly for 8 minutes or until they are light golden. Add the chilies,
coriander and almonds and cook for 2 more minutes.

Add the peaches and toss to coat with the spices. Stir in the chick peas
and mango powder. If mixture looks too thick add a few tablespoons of
water. Cover and cook over low heat for 20 minutes or until the peaches are
cooked through. Stir in garam masala and salt. Serve.

Yield: 4 servings

Garam Masala: One fourth cup cumin seeds One fourth cup coriander seeds 1 One half tablespoons
cardamon seeds 2 whole cinnamon sticks, 3 inches long 1 One half teaspoons whole
cloves 3 tablespoons black peppercorns 4 bay leaves, broken up One half teaspoon
mace (optional)

Dry roast the spices, except mace, stirring constantly for 2 minutes or
until it extrudes a spicy aroma and turns several shades darker. Let cool
completely and then grind with mace to a fine powder. Store in an air tight
container up to 3 months. Yield: Three fourths cups

Recipe by: Cooking Live Show #8886 (2) Posted to MCRecipe Digest V1 #629
by "Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997