Wednesday, August 4, 2010

Deviled Chick Peas

Sri Lankan dish - eaten as snack or side dish with cocktails

Serves 2-3

100g chickpeas can or boiled (wash and soak them in water overnight, boil in salted water for 45 minutes)
100g sweet corn de-froze
1 tspn mustard seeds
1 tspn fennel seeds
1 onion chopped
1 sprig curry leaves
1 riped tomato chopped
1 tspn chili flakes
1 tspn curry powder
1 tspn chili powder
1 tspn lemon juice
Salt to taste

Heat oil in a pan, add onion, tomatoes sauté till it’s soft. Add mustard, fennel curry leaves, curry powder, chili powder stir well for few minutes.

Add chickpeas mix well, add chili flakes, sweet corn and salt to taste.

Turn off heat sprinkle lemon juice.

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