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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Monday, August 15, 2011



2 Cans of Garbanzo beans/Kabuli Channa/Chick peas/ Ceci (1 can = 15oz/425g)
2 Green chillies grated in a mixer along with coconut - 2 tbsp
1 Tbsp of finely chopped green mango with skin
1/2 Tsp cumin
1/2 Tsp mustard
2 Dry red chilly
A sprig of curry leaf
A pinch of asafotida
1/4 Tsp turmeric
1/4 Tsp red chilly powder
2 Tbsp oil
Salt to taste


Take a skillet and add oil. Add the cumin, mustard, and dry red chillies. Once the mustard starts smattering, add the garbanzo beans and asafotida. Saute it then add the turmeric, red chilly powder and salt. Saute again and finally add the grated coconut and chilly and mix it till the flavors are infused in the coconut. Once off the flame, add the mango, give it a stir and serve.

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