|Algerian Chick Peas With Ladies Finger|
250 gms chick peas, washed and soaked in water over night; 100 gms ladies finger, washed & dried, topped & tailed and cut into 3 pieces each; 1 tbsp home made masala powder (your choice); 1 large onion sliced; 2 flakes garlic minced; 1 inch piece ginger minced; 2 large tomatoes, diced; 1 sprig curry leaves & 2 tbsp oil for seasoning; salt to taste.
Next morning, wash and drain chickpeas again. Pressure cook with 1 cup water for 20 minutes. Add more water if you want a gravy. In a different pan ( I use non stick), heat the oil and add the curry leaves and stir till they begin to crackle. Throw in the onions, ginger and garlic and stir fry till golden brown. Add the tomatoes and masala powder and cook on medium heat until the mixture becomes like a thick sauce. Add the ladies finger and cover and cook for 3 minutes only (they should be crunchy). Gently stir in the chickpeas and cook till the mixture begins to simmer. Switch off and serve hot with rice or any kind of bread. Savour the International Flavour and pass the recipe to your friends.