Ingredients (Serves 6):
3 small loaves of bread
1 cup chick peas - soaked overnight (or canned chickpeas)
2 carrots - diced/chopped into this strips
1 onion - finely chopped
1 potato - diced/chopped into this strips
1 tomato - finely chopped
2 tbsp tomato paste
1 tsp mustard seeds
1 tsp garam masala powder
1/2 tsp red chili powder
2 green chili - finely chopped
2 garlic pod finely diced
1/2 tsp grated ginger
1/4 tsp turmeric powder
2 tbsp lemon juice
2 tbsp oil
Salt
Water
Method:
1) Boil chick peas in a container filled with water with 2 tsp of salt for 5-10 minutes. Add potato and carrots, boil until the chickpeas and the veggies are soft. Drain and keep aside. Reserve 2 cups of water.
2) Heat oil in a pan. Add garlic, wait for it to change colour. Add mustard seeds and wait for it to splutter.
3) Add onion and wait for it to change colour. Add tomato, grated ginger, green chili and fry for a minute.
4) Add red chili powder, turmeric powder, garam masala powder, tomato paste and fry for 10 seconds.
5) Add the cooked chickpeas and veggies. Add 2 cups of water. Bring to boil. Check for salt.
6) Cover and cook for 5 minutes on meidum heat. Add lemon juice and mix.
To make bunny chow:
1) Cut a small load of bread into two halves.
2) Take one half of the bread and scoop out the soft white bread inside leaving about a 1cm thick wall.
3) Fill the insides with curry.
Enjoy! :)
1 cup chick peas - soaked overnight (or canned chickpeas)
2 carrots - diced/chopped into this strips
1 onion - finely chopped
1 potato - diced/chopped into this strips
1 tomato - finely chopped
2 tbsp tomato paste
1 tsp mustard seeds
1 tsp garam masala powder
1/2 tsp red chili powder
2 green chili - finely chopped
2 garlic pod finely diced
1/2 tsp grated ginger
1/4 tsp turmeric powder
2 tbsp lemon juice
2 tbsp oil
Salt
Water
Method:
1) Boil chick peas in a container filled with water with 2 tsp of salt for 5-10 minutes. Add potato and carrots, boil until the chickpeas and the veggies are soft. Drain and keep aside. Reserve 2 cups of water.
2) Heat oil in a pan. Add garlic, wait for it to change colour. Add mustard seeds and wait for it to splutter.
3) Add onion and wait for it to change colour. Add tomato, grated ginger, green chili and fry for a minute.
4) Add red chili powder, turmeric powder, garam masala powder, tomato paste and fry for 10 seconds.
5) Add the cooked chickpeas and veggies. Add 2 cups of water. Bring to boil. Check for salt.
6) Cover and cook for 5 minutes on meidum heat. Add lemon juice and mix.
To make bunny chow:
1) Cut a small load of bread into two halves.
2) Take one half of the bread and scoop out the soft white bread inside leaving about a 1cm thick wall.
3) Fill the insides with curry.
Enjoy! :)
