Title: Khatte Channe
Categories: Vegetarian Indian
Yield: 6 Servings

4	c	Cooked chick peas, reserve - the stock
1	tb	Tamarind paste
1/2	c	Light vegetable oil
1 1/2	c	Thinly sliced onions
2	ts	Minced garlic
1/2	ts	Turmeric
1/2	ts	Red pepper
1	c	Chopped tomatoes
1	tb	Ginger, grated
1 1/4	ts	Garam masala
1 1/4	ts	Ground cumin

Heat oil in a large pot over medium heat & fry the onions for 20 minutes, stirring constantly to prevent burning. Add garlic & cook for 2 minutes. Add turmeric & pepper. Stir rapidly for a moment, then add the tomatoes & ginger. Cook for about 5 minutes (the fat should be separating from the gravy).

Add tamarind & about 1 cup of the chick pea stock. Cover & simmer gently for 15 minutes. Add chick peas, garam masala & cumin. Cook for 10 minutes. Check for salt. Serve garnished with onion slices & shredded green chilies. Serve with Poori.

Julie Sahni, "Classic Indian Cooking"

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