Manali Unripe Peach And Chick-Peas With Fennel

Recipe Ingredients

1/3 cup	78ml	Mustard oil or light vegetable oil
1 1/2 teaspoons	7.5ml	Cumin seeds
3/4 teaspoon	3.8ml	Fennel seeds
3 tablespoons	45ml	Shredded fresh ginger
1 1/2 cups	93g / 3.3oz	Minced onions
5		Hot chilies - chopped
1 1/2 tablespoons	22ml	Ground coriander
2 tablespoons	30ml	Ground almonds
1 lb	454g / 16oz	Unripe hard peaches or nectarines - peeled, pitted,
		And sliced thickly
1 1/2 cups	355ml	Cooked chick-peas - (20 oz) - drained
1 teaspoon	5ml	Mango powder
		(or use 1 tbspn lemon juice)
1/2 teaspoon	2.5ml	Garam Masala - see * Note
		Coarse salt - to taste

Recipe Instructions

* Note: See the "Garam Masala" recipe which is included in this collection.

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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Julie Sahni, Classic Indian Vegetarian And Grain Cooking - From the TV FOOD NETWORK - (Show # CL-8886 broadcast 05-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

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9 (2 votes)

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