Besan Curry

Recipe Ingredients

1/4 cup	15g / 0.5oz	Chickpea flour
1 cup	62g / 2.2oz	Tomato (large)
1/4 cup	59ml	Green peas
1 cup	237ml	Potato (large)
1 cup	62g / 2.2oz	Onion (large)
1/4 lb	113g / 4oz	Ginger
1/2 teaspoon	2.5ml	Garlic powder
1/4 teaspoon	1.3ml	Mustard powder
1/4 teaspoon	1.3ml	Cumin
1/4 teaspoon	1.3ml	Coriander
1 teaspoon	5ml	Turmeric
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Vegetable oil

Recipe Instructions

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 strainer 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"

Source:
"Sampling The Cuisine of India" by Sambhu Banik

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