Chole

2 cups Chickpeas
2 big Onions - cut in long pieces
1 Tomato
1 Jalapeno Pepper diced
5 cloves of Garlic
1" Piece Ginger
2 big pieces of Tamarind soaked in water

1 tsp. Red pepper powder
3 tsp. Coriander powder
1/4 tsp. Turmeric powder
? tsp. Ajwain*
2 tsp. Salt

Garam Masala:
5-6 Cardamom
5-6 Cloves
1 stick cinnamon

4 Table Spoons Oil
1/2 bunch of Coriander leaves (Curly parsley)

Method:
Soak chickpeas overnight in warm water.

Add oil in a pan and saute onion, garlic and ginger paste until golden brown. Add Garam Masala in it and fry for one minute. Add diced tomato and saute till soft. Add salt, pepper powder, coriander powder, turmeric powder and Ajwain seeds. Let it cook until it leaves the pan and oil is separated.

Add drained chickpeas and mix well. Add tamarind water and enough water to cook chickpeas. At this point add the remaining onion slices and Jalapeno pepper. I would prefer to cook in a pressure cooker. Remove from heat when tender and garnish with Curley Parsley.

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* Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only stronger. Even a small amount of raw ajwain will completely dominate the flavor of a dish.

In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee. This develops a much more subtle and complex aroma, somewhat similar to caraway but "brighter". It is used for making a type of paratha, called 'ajwain ka paratha'.

You can always find my recipes at:

http://jcsearch.com/blogs/Sherly%27sRecipes

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