| The CRYPT Mag |
Ingredients:- Serves 4 to 6
1 Large Onion
300g Chick Peas
1 large Aubergine
2 inch piece Root Ginger
2 Cloves Garlic
2 to 6 fresh Chillies
800g. Tinned Tomatoes
100g. Tomato Pureé
125ml. Tomato Juice
2 Teaspoons Cumin Seeds
2 Teaspoons Brown Mustard Seeds
2 Teaspoon Ground Cumin
2 Teaspoons Ground Coriander
2 Teaspoons Ground Turmeric
1 Teaspoon ground Fenugreek
½ Teaspoon Cayenne Pepper
1 Bunch Fresh Coriander
Method:-
* Soak the chick peas overnight in cold water. Drain them, rinse and put in a sauce pan covered with cold water on a high light to cook. When boiling turn down to a simmer, cover and allow to cook.
* Put your heaviest pan on a high light and add enough oil to cover the bottom. Put all the seeds in a saucer or other vessel and whilst the oil is heating peel and chop the onion. When the oil smokes throw in the seeds, cover the pan and shake it a little to get the seeds really popping. Turn down the heat and as soon as the initial explosion is over and put in the onions stirring so they do not burn.
* Wash the ginger and chillies, peel the garlic and crush or blend them to a smooth paste, using a little oil if necessary. Finely chop everything if you are without benefit of blender. Add the paste to the onion mixture and allow to cook for five minutes or so, making sure it does not stick.
* Add all the rest of the spices except the fresh coriander and carry on cooking, stirring it all well to prevent burning.
* Wash the aubergine and cut into fairly large dice or slices and add to the pan. Leave to cook for ten minutes.
* Blend or chop the tinned tomato and add to the pan along with the puree and the tomato juice. Mix it all together and allow to continue cooking.
* Once the chick peas are cooked, drain, rinse well and add to the pan. Stir the curry together and season to taste. Cover and allow to simmer slowly for 30 minutes adding water if necessary.
* Wash and chop the fresh coriander and add. Stir in and serve immediately.
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