3 carrots, cut into cubes, steamed
2 cups green beans cut into medium pieces, steamed
250 gm chickpeas soaked and cooked
1 tsp date paste
3 tsp tomato paste
1 cup tamarind water
10 curry leaves
2 tsp black mustard seeds
1½ tsp cumin seeds
1 tsp fennel seeds
2 tsp roasted and ground coriander seeds
1 tbsp turmeric
1 cinnamon stick
3 cardamom seeds
salt to taste
For the Sauce
4 chopped onions
½ cup of sliced unpeeled ginger
1 whole garlic, peeled
1 small chilli
1 cup coconut milk or grated coconut
Fry the onions, garlic, ginger and chili with a little water until onion becomes golden. Grind and add the grated coconut or coconut milk to make it into a paste.
Dry temper the seeds till they begin to sputter. Add cinnamon, cloves, cardamon seeds and then add the onion /garlic /ginger paste. Keep stirring. Add the coriander powder and the turmeric until nicely yellow. Add more turmeric if needed. Add the rest of the spices. Add the date paste, tomato paste, tamarind water and salt. Cook till the sauce becomes thick. Add the chickpeas and steamed vegetables. Garnish with fresh coriander leaves.
Tip – if you don’t put salt in the water while cooking, the chickpeas become nicely soft!