Manali unripe peach and chick-peas with fennel

1 Servings

Ingredients

Quantity Ingredient
⅓ cup Mustard oil or light vegetable oil
1½ teaspoon Cumin seeds
¾ teaspoon Fennel seeds
3 tablespoons Shredded fresh ginger
1½ cup Minced onions
5 Hot chilies, chopped
1½ tablespoon Ground coriander
2 tablespoons Ground almonds
1 pounds Unripe hard peaches (or nectarines), peeled, pitted and sliced thickly
1½ cup Cooked chick-peas (20 ounces), drained
1 teaspoon Mango powder (or 1 tablespoon lemon juice)
½ teaspoon Garam masala, recipe follows
Coarse salt to taste

Directions

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: ¼ cup cumin seeds ¼ cup coriander seeds 1½ tablespoons cardamon seeds 2 whole cinnamon sticks, 3 inches long 1 ½ teaspoons whole cloves 3 tablespoons black peppercorns 4 bay leaves, broken up ½ 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: ¾ cups Recipe by: Cooking Live Show #8886 (2) Posted to MC-Recipe Digest V1 #629 by "Angele and Jon Freeman" <jfreeman@...> on May 31, 1997

Related recipes