Preparation:
Peel and cut onion. Cut ginger into small pieces. Put these ingredients, along with garlic cloves, mustard powder, and cumin powder in a blender. Blend into a paste.
Cut tomato into small pieces.
Over a medium heat add oil to a pan. Sauté the condiments.
When the spices become thick add cut tomato. Stir and cook for 5 minutes.
Add cooked chickpeas. Turn over contents of pan. Add 2 tablespoons of water and salt. Add cinnamon powder and turmeric powder. Stir the pan. Cook for 8 to 10 minutes.
Serve hot or warm.
Source: Anadi Naik in "Vegetarian Journal Reports" |
