This may be in the realm of too much information but stomach troubles have recenetly kept me from eating the beautiful chick pea. Well things are better and I was feeling brave so decided I wanted to have a go with the garbanzos. I had been looking through the cookbook from Vij's Indian restaurant in Vancouver realizing that we'd only ever made one thing out of it -- the lamb popsicles (which are lamb but not frozen, just creamy and a real treat for the tastebuds!) A recipe for a green onion and chick pea curry was found near the back of the book and it looked relatively simple and piqued my interest. So I did it. And it was excellent, easy, and fast. It's made with coconut milk but I used a low fat version so felt virtuous about the whole thing.
And as I may have mentioned, never will there be only one veg curry at a time. There was a load of green beans in the fridge crying out to be used, so I made one of my favourite Indian side dishes which I have been making for years and I think may have originally come from Julie Sahni's Classic Indian Cooking.
Basically you take a whole lotta green beans and clean the ends off. Then put them in a frying pan that has just enough boiling water to cover the beans and a teaspoon or so of tumeric in the water. Boil them for a few minutes until tender crisp then drain and put aside. In the frying pan, heat up a bit of oil and when hot toss in a teaspoon or so of black mustard seeds. Add 1/2 a chopped up chile (either dried or fresh), a few pinches of unsweetened shredded coconut, the beans, a bit of salt and fry for a few minutes until the beans are a bit crispy. Lovely.
Put it all on a plate with some rice and a colourful, quick, and not too spicy Indian vegetarian meal is ready to be enjoyed.