Kondaikadalai Vendhaya Keerai Kuzhambu. Garbanzo Fenugreek Greens Curry dish.

Like most of us, I too hated bitter tasting greens in cooking. Few South Indian preparations, like Kuzhambu will make it less bitter after cooking. But I always appreciated North Indian style of greens preparation. Pairing greens with certain beans and pungent, acrid spices infused in them make it more desirable. This is my Delhi mess cook Kamalesh’s recipe. He is a good cook, makes everything look splendid, right amount of spices and he works hard to bring everything warm at the same time. Even if he makes 5-7 dishes, everything will be steaming hot! In spite of using all bitter tasting spices like fenugreek & mutards, I don’t know, how this gravy tastes good.

Ingredients:

White Chana/garbanzos 1 cup
Fenugreek Green chopped 1 cup
Green chilies 2 slitted
Ginger 2″ grated
Garlic 2 cloves minced
Onion 1 large chopped
Tomatoes 2 chopped
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder 1 spoon
Fenugreek seeds powder 1 spoon
White mustard seeds powder 1 spoon
Garam masla powder 1/4 spoon
Cumin seeds 1/2 spoon
Oil few spoons.

Method:

Soak overnight chana in water. Never on the kitchen counter top. It may lead to fermentation. Better in the fridge.

Pressure cook them along with he same water. Maybe add salt at this stage. 1-2 whistles will do, set aside. Do not throw the water.

In a deep wok, heat oil. Add cumin seeds and wait till it pops. Then add chilies, let them crackle.

Now add ginger and garlic, fry real good, maybe till its raw odour leaves the pan.

Followed by onions, fry till they turn to golden color.

Now add tomatoes and cook them well covered. When tomatoes wilt and loosen up, add salt and all the other powdered spices. Fry till the oil shows up on sides.

Stir-in cooked chana along with its water + copped greens. Cover and cook for few minutes.

Then remove the lid and cook for another 5 minutes. Let the gravy thicken and oil show up on top.

Remove from heat and serve to go with your chappathi, roti or plain steamed rice.