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Recipe Name: Besan Curry Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

1/4 Cup(s) Chickpea flour
1 Tomato
1/4 Cup(s) Green peas
1 Potato
1 Onion
1/4 Pound(s) Ginger
1/2 Teaspoon(s) Garlic powder
1/4 Teaspoon(s) Mustard powder
1/4 Teaspoon(s) Cumin
1/4 Teaspoon(s) Coriander
1 Teaspoon(s) Turmeric
1/2 Teaspoon(s) Salt
1/2 Cup(s) Vegetable oil
Mix chickpea flour with a little bit of water at a time, until you
have a thick batter. Add salt and garlic powder. Put a skillet over a
low heat and heat oil. Drop 1/2 teaspoon of batter at a time into the
oil. When it turns golden brown, it it done and with a srainer pick
up the besan and put it on a dry pan. Cut potatoes in small pieces and
put them in a bowl. Chop onion up and saute with 1 tablespoon of
leftover oil. Add coriander, cumin, turmeric, and mustard powders.
Add potatoes and mix thoroughly. Add 1/4 cup of water. Cut ginger
into very small pieces and add to the curry. While the curry is
cooking, cut the tomato and add to the pan. Put cover on. When
potato feels soft, add fried besan to the curry. Add salt. The time
you drop the potato in the pan to the time you drop the fried besan
into the pan should not be more then 15 minutes. As always, in Indian
cooking it is the preparation that takes time, not the cooking itself.
Serve warm as a side dish. Anadi Naik in "Vegetarian Journal Reports"
Posted by Karen Mintzias File

Nutrition (calculated from recipe ingredients)
Calories: 354
Calories From Fat: 248
Total Fat: 28.1g
Cholesterol: 0mg
Sodium: 370.7mg
Potassium: 526.9mg
Carbohydrates: 23.4g
Fiber: 3.8g
Sugar: 4.5g
Protein: 4g

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