Tag Archives: Garbanzo

Cauliflower Garbanzo Fry

5 Mar

cauliflower_garbanzo
Cauliflower Garbanzo Fry .

Cauliflower is broken into small florets and cooked in oil along with boiled garbanzo / chickpeas. A freshly ground spice powder is added to the cauliflower fry for flavor. Serve cauliflower garbanzo fry with steamed rice or with roti etc.
Makes: around 2 Servings of Cauliflower Garbanzo Fry .

Ingredients:

Cauliflower 1/2 of Small Head
Garbanzo / Chickpeas 1/4 Cup
Cinnamon 1/4 inch Stick
Cloves 1
Star Anise a tiny Piece
Coriander Seeds 1 tbsp
Cumin Seeds 1/4 tsp
Red Chile Powder 1/2 tsp
Turmeric Powder a big Pinch
Curry Leaves 5
Salt to taste
Oil 1 Tbsp

Method of preparation:

Remove outer leaves, break cauliflower into small florets and thoroughly wash them.
Use canned garbanzo or pressure cook the soaked garbanzo until soft.
Grind cinnamon, clove, star anise and coriander seeds into fine powder using spice blender.

Heat oil in a pan, add cumin seeds and curry leaves.
Add cauliflower florets and fry for couple of seconds.
Cook covered on low flame for around 5 minutes or until cauliflower softens a bit.
Uncover, stir in garbanzo and fry till cauliflower turns golden brown around the edges.
Stir in the ground masala powder and fry for around 2 minutes.
Stir in turmeric powder, red chile powder and salt.
Remove from heat and serve cauliflower garbanzo fry with steamed rice or with roti etc.
Notes: Make sure cauliflower is cooked well and not raw.

Suggestions: If cauliflower is not cooked well, add a splash of water and cook covered on low flame till done.
Variations: You can also add lemon juice once the cauliflower is removed from heat. You can also boil the cauliflower before adding to the pan in case of a large batch.
Other Names: Cauliflower Garbanzo Fry.

Bitter Gourd with Garbanzo

17 Aug

bitter_gourd_chana
Kakara Kaya Kobbari Koru Koora.

Bitter gourd is thickly grated along with fresh coconut. To reduce the bitterness, bitter gourd is salted and left for around half an hour. Later its washed and squeezed thoroughly before frying. Once bitter gourd is fried, garbanzo beans and grated coconut follow. Green chiles spice up the dish while tamarind cuts down more of the bitterness.
Makes: around 1 1/2 Cups of Bitter Gourd with Garbanzo

Ingredients:

Bitter Gourd 1 large
Garbanzo Beans 1/2 Cup
Grated Coconut (fresh or frozen) 1/2 Cup
Tamarind 1 inch sized ball
Green Chillies 2 – 4
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 10
Oil 1 tbsp

Method of preparation:

Remove stems, wash and slice or chop the green chiles.
Soak overnight and pressure cook garbanzo beans in few cups of water till soft.
Soak tamarind in few tbsps of water for sometime and extract all the thick juice.
Wash, remove ends, lightly scrape and grate the bitter gourd on thick side of grater.
Alternatively, use a food processor to grate.

Mix in a tsp of salt with grated bitter and keep aside for half an hour to an hour.
Wash the salted bitter gourd under running water and then thoroughly squeeze off the water from the salted bitter gourd.
Repeat the washing and squeezing process for couple of times to make sure most of the bitterness is gone.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add cooked chana, grated bitter gourd and green chiles.
Fry for couple of minutes till bitter gourd turns light brown around the edges.
Then stir in tamarind extract and grated coconut.
Fry for a minute and remove from heat.
Serve bitter gourd with garbanzo over plain steamed rice or roti.
Notes:Make sure bitter gourd is washed properly before cooking to make sure most of the saltiness is gone.

Suggestions: If bitter gourd is salty, add more tamarind extract and more garbanzo beans to minimize the saltiness.
Variations: Sweet and Sour Bitter Gourd, Spicy Stuffed Bitter Gourd, Moong Dal Stuffed Bitter Gourd.
Other Names: Kakarakaya Koru Koora.