Manali Unripe Peach And Chick-Peas With Fennel

Manali Unripe Peach And Chick-Peas With Fennel

Recipe By : Cooking Live Show

8886 (2)

1 Preparation Time :

Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method -- -- --

1/3 cup mustard oil or light vegetable oil

1 1/2 teaspoon cumin seeds

3/4 teaspoons fennel seeds

3 tablespoons shredded fresh ginger

1 1/2 cup minced onions

5 hot chilies -- chopped

1 1/2 tablespoon ground coriander

2 tablespoons ground almonds

1 pound unripe hard peaches (or nectarines) -- peeled,

pitted and -- sliced thickly

1 1/2 cup cooked chick-peas (20 ounces) -- drained

1 teaspoon mango powder

1 tablespoon lemon

-- juice)

1/2 teaspoon garam masala -- recipe follows

coarse salt to taste

Measure out the spices in separate containers and set aside. Heat oil

until smoking. Turn off heat and cool slightly. (If you are using

vegetable oil, omit this step.) Heat the oil again over medium high

heat. When hot, add cumin and fennel for 10 seconds or until they turn

10 to 15 seconds. Add

the onion and fry, stirring constantly for 8 minutes or until they are

light golden. Add the chilies, coriander and almonds and cook for 2

more minutes.

Add the peaches and toss to coat with the spices. Stir in the chick

peas and mango powder. If mixture looks too thick add a few

tablespoons of water. Cover and cook over low heat for 20 minutes or until the peaches are cooked through. Stir in garam masala and salt.

Serve. Yield: 4 servings

1/4 cup cumin seeds

1/4 cup coriander seeds

2 whole cinnamon sticks,

3 inches long

1/2 teaspoons whole cloves

3 tablespoons black peppercorns

4 bay

leaves, broken up 1/2 teaspoon mace

Dry roast the spices, except mace, stirring constantly for 2 minutes

or until it extrudes a spicy aroma and turns several shades darker.

Let cool completely and then grind with mace to a fine powder. Store

3 months. Yield:

3/4 cups - - - - - - - - - - - - - - - - - -