*  Exported from  MasterCook  *
 
                                Besan Curry
 
 Recipe By     : Anadi Naik in “Vegetarian Journal Reports”
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Indian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   C            Chickpea flour
    1       Lg           Tomato
      1/4   C            Green peas
    1       Lg           Potato
    1       Lg           Onion
      1/4   Lb           Ginger
      1/2   Ts           Garlic powder
      1/4   Ts           Mustard powder
      1/4   Ts           Cumin
      1/4   Ts           Coriander
    1       T            Turmeric
      1/2   Ts           Salt
      1/2   C            Vegetable oil
 
   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 is 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 
 the 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.
 
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