|No matter where you may go or what you eat, it all boils down to food. People all over the world pretty much eat the same thing dressed up in different ways. And called by different names. And seasoned with a variety of spices peculiar to the region. Food is food, no matter what it is called. Whether we like it or not, we are all bound together by virtue of the food we eat. Makes one really sit down and think. One day while browsing through an Algerian cookbook, I came across familiar ingredients and was very excited because my Mum used to make this regularly for us every Monday with pooris. The additional ingredient was a vegetable we hated as kids but ate without complaining anyway. The combination was deadly and I now make it on a regular basis. Bring out the chef in you with this international flavour of chick peas, ladies finger and spices of your choice, adapted by me to suit our taste buds!
250 gms chick peas, washed and soaked in water over night; 100 gms ladies finger, washed & dried, topped & tailed and cut into 3 pieces each; 1 tbsp home made masala powder (your choice); 1 large onion sliced; 2 flakes garlic minced; 1 inch piece ginger minced; 2 large tomatoes, diced; 1 sprig curry leaves & 2 tbsp oil for seasoning; salt to taste.
Next morning, wash and drain chickpeas again. Pressure cook with 1 cup water for 20 minutes. Add more water if you want a gravy. In a different pan ( I use non stick), heat the oil and add the curry leaves and stir till they begin to crackle. Throw in the onions, ginger and garlic and stir fry till golden brown. Add the tomatoes and masala powder and cook on medium heat until the mixture becomes like a thick sauce. Add the ladies finger and cover and cook for 3 minutes only (they should be crunchy). Gently stir in the chickpeas and cook till the mixture begins to simmer. Switch off and serve hot with rice or any kind of bread. Savour the International Flavour and pass the recipe to your friends.
Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.
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