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Khatte Channe

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      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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