Chole stir fry

Chickpeas or Garbanzo

A chubby legume

Why the two names?

When you are crushed

You will turn into Hummus….:) LOL

This is the poem I remember time and again, whenever I cook Chick peas.

 

This poem was composed by an Undergrad student at MIT, during one of the Toastmaster’s club meetings. The task was to compose an instant poem or something of that sorts, which I don’t recall well. But I have always felt it is kind of funny and cute.

Anyways, I call this dish as Chole stir fry because unlike traditional chole masala, this one  is prepared like a stir fry. Which means there is no grinding or purees involved. You just dump one ingredient after the other directly in a pan, stir them all together into one lip smacking dish.

Here is how.

Chole stir fry:

1 medium onion chopped finely

3 ripe tomatoes cubed small

1 cup of cooked/canned chick peas( i generally do NOT prefer canned)

Spices:  1 tsp turmeric, 1 stick cinnamon, 3 cloves, 2 tsp Garam masala, 1 tsp ginger garlic paste, 1 tsp red chilli powder, 1 tsp aamchur( dry mango )  powder, 2 tsp roasted cumin-coriander powder, 1 tsp crushed black pepper.

Lemon juice

Cilantro.

2 tbsp oil

Method:

To start, heat oil in a thick bottomed pan. Add cinnamon and cloves and turmeric and saute for 10 sec.

Next, add onions, fry until translucent. add ginger garlic paste and fry until raw smell fades.

Next add the chopped tomatoes and cook until it forms a paste and oil separates.  add salt.

Next add all the other spices and cook for 5 mins on a low flame.

Add 1/2 a cup of water and add the chick peas. Mix well and cook on a low flame for about 5 minutes or until the water evaporates and the mixture comes together.

Squeeze lots of lemon juice and serve.

String beans curry, Quickly in a microwave!

This is  a very simple dry curry which is very common in South Indian meals.

The curry concept or  as in kannada we call it ” palya”is very common and has a vital place in the south indian meal. As rice is the main course along with sambar or rasam, the palya is often prepared as a side dish to go with the rice.

Different vegetables and greens can be used to make the Palya, like cluster beans, Amaranth greens, Spinach, Okra etc.

In each case, the cooking process  is similar. The ingredients used are very simple . The coconut garnish is really important to enhance the flavor. Most cases a bit of Jaggery is added to sweeten the curry. But I have omitted it here in my recipe.

This simple stirfry is a great accompaniment with Rotis or chapathis.

The tenderness and the natural sweetness of the string beans , makes it melt in the mouth.

The tempering adds a little nuttiness and spice. My favorite way to enjoy this curry will be with some creamy yogurt rice!

String beans curry

1 big bowl of string beans, cut into 2 inch pieces

Salt

For Tempering:

2 tbsp oil

1 pinch Asafoetida

2 red chillies, dry

2 green chillis, chopped

1 tsp mustard seeds

1 tsp black gram( urad dal)

Coconut for garnish

Method:

In a microwave safe bowl, put all the cut beans and fill the bowl with water, just enough to cover the beans.

Cook for about 5 minutes, closing the lid on the bowl.

Meanwhile, work on the tempering.

In a small pan, pour some oil. once it is heated, add mustard seeds, asafoetida, black gram, green chillis and red chillis.

Fry all of them for about less than a minute, on a slow flame. once the seeds splutter and urad dal turns a little golden brown, turn off heat.

Now take the cooked beans, drain excess water from the bowl, add some salt and pour the prepared tempering on top of it.

Mix well. Garnish with fresh coconut.