05 April 2008

Chhole without onion and garlic

I've become a fan of onion-garlic free food. I have nothing against onions and garlic, but sometimes, especially in an ill-ventilated kitchen, the smells can be rather overwhelming. After marathon cleaning and spraying and polishing sessions, I have this tendency to avoid cooking with strong, pungent smelling stuff in the kitchen. For about a day or tow.

I saw this recipe on Tarla Dalal's website. The ingredient list made me curiouser and curiouser. Cabbage and lauki in Chhole?? It was then the tail end of summer, I was rather fortunate to find white pumpkin in the friendly neighbourhood vegetable store. I just had to try this out.

This recipe was wonderful. I think I overcooked the white pumpkin, but the end result was a smooth, velvety, creamy gravy, that was wonderfully spicy. The first time around, I felt that the flavour of cloves was overwhelming. After that I reduced the amount of cloves (and red chillies too) called for in the recipe, and it was just fine.

The OH had some. It was fine, he said. Was this a new recipe? I casually mentioned that there was cabbage and white pumpkin in the chhole. He looked so horrified. Until I reminded him that he had eaten a generous serving, and had seconds too. And he graciously consented to let me make it again.

Chhole without onion/garlic

2 cups soaked chana (chick peas)
1 cup white pumpkin or bottle gourd (doodhi/lauki peeled and chopped)
2 tsp cumin seeds
1 bay leaf
1 cup grated cabbage
1 tsp chilli powder
½ tsp dry ginger powder
1 tsp dry mango powder (amchur)
3 tbsp chopped coriander
2 tbsp cream (or milk)
2 tomatoes (cubed)
3 tbsp oil
Salt to taste
4 tbsp chopped coriander leaves (garnish)

Chhole masala
2 tsp whole cumin seeds
4 tsp coriander seeds
2 dry red chillies
2 cloves
3 peppercons
1 cardamom
1" piece cinnamon
3 tsp dried pomegranate seeds

Dry roast each of the ingredients for the chhole masala individually. Grind them to a powder and keep aside.
Pressure cook the chana with 1-1/2 cups water and the white pumpkin/lauki with a little salt.
If using canned beans, cook the lauki/pumpkin with a little salt and water. Add chana, bring to a boil. Simmer for 5 minutes.
Heat the oil in a pan. Temper with cumin seeds and bayleaf.
Add the cabbage and sauté till it lightly browns.
Add in the roasted and chhole masala, and other powder spices (ginger, amchur)and coriander.
Add the cooked chana and white pumpkin along with the water.
Adjust salt to taste.
Simmer for ten minutes.
Stir in the cream (or milk), add the tomatoes, mix well and simmer for two minutes before removing from heat.
Serve hot garnished with coriander.


ANJALI J. said...

Gravy looks great. now a days we really get to see gravies without onion n gralic.

Ramya's Mane Adige said...

Interesting recipe!!! It does look thick n creamy.. thanx :)

Anonymous said...

Seems an interesting idea - Without onion-garlic!! ... thanx :)

Vaishali said...

What an interesting recipe, Vidya. The use of pumpkin and cabbage is unusual and truly intriguing. Nice job!

Divya Vikram said...

An innovative recipe..Thanks for sharing

Cynthia said...

Pass me some roti to sop it all up

amma said...

i ll also try this
looks very nice

Vani said...

That is an unusual combo there! Looks great, V! And kudos on the bento box. You are very creative there!

Suma said...

looks interesting...must try...

Sagari said...

lovely curry ,it would have tasted great with mild flavor

Sheetal Kiran said...

I like doodhi. I love cabbage. And I absolutely adore chhole. So, I must have this!

dawn said...

Hey nice article..sounds like fun definitely have to check it. well in U.S. it is very hard to find ingredients...but a great resource was introduced by my friend which i passed great along as well.


Dazy said...

I have one cookbook of Tarla which I got free with my Microwave oven. Some of the recipes are easy to make. But some ingredients are rare to find. I should give this Chhole a try.