Recipe courtesy of Julie Sahni
Manali Unripe Peach and Chick-Peas with Fennel
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 524
- Total Fat
- 26
- Saturated Fat
- 2
- Carbohydrates
- 63
- Dietary Fiber
- 16
- Sugar
- 22
- Protein
- 17
- Cholesterol
- 0
- Sodium
- 1420
Ingredients
1/3 cup mustard oil or light vegetable oil
1 1/2 teaspoons cumin seeds
3/4 teaspoon fennel seeds
3 tablespoons shredded fresh ginger
1 1/2 cups minced onions
5 hot chilies, chopped
1 1/2 tablespoons ground coriander
2 tablespoons ground almonds
1 pound unripe hard peaches (or nectarines), peeled, pitted and sliced thickly
1 1/2 cups cooked chick-peas (20 ounces), drained
1 teaspoon mango powder (or 1 tablespoon lemon juice)
1/2 teaspoon garam masala, recipe follows
Coarse salt to taste
Directions
- 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 dark brown. Add the ginger and let sizzle for 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.