This recipe comes courtesy of a South-Indian woman from Mangalore, who shared it with me on the 10th day of last week's retreat. It is delicious.
1 1/2 cup of chick peas (I prefer to soak them over night and then boil them myself with one of those vegetarian flavoring cubes, but a can will also work)
1 can chopped tomatoes
1 medium to large onion
1/2 green peppers
1 table spoons of curry powder
1/2 table spoon of Turmeric
cilantro to taste
a little olive oil to fry the onions
A little bit of suggar
Chop the onions and saute them in the olive oil (I am generous with the olive oil here) adding the curry powder and the turmeric, if you like to use garlic, put it here too. When the onions begin to look transparent, add the tomato chunks, and let it remain over a low fire for about 3 minutes. Then add the chopped peppers and stir for another minute.
Add the Chick peas and the salt, also sprinkle the suggar around (it will ease the acidity of the tomatoes). Again let it be there over a very low fire for 10 to 20 minutes.
At some point, put about a third of the curry on a blender (this is the magic secret!) and then put it back again. You will obtain that fantastic texture, and it will taste even better.
When ready to serve put some cilantro on top.
We usually like to eat it with pitta bread, rice, or corn bread.
James rates this recipe: 5 stars!