Thursday, February 23, 2012

Fresh Garbanzo Beans Kurma

For years, I have seen only the dried crinkled chickpeas variety. They were rehydrated and cooked for longer time in stovetop. Once, I stepped outside of India, I spotted the canned one. I felt in love with the convenience of can and store my pantry for my quick fix meal ideas. But, I never came across the fresh one until I moved to California. They appear in season in Indian and Latino grocery stores.

Fresh garbanzo beans pods
The tiny, green puffy pods carry one or may be two fresh green garbanzo beans. The difficult part is to shell out - you may cry for help at certain point. If you have someone around you, call them either it would be fun or he/she might threaten you not to buy next time.
You can snack them right way, blanched the beans and even cook few minutes to make a side dish.
I thought the kurma would be perfect - it is done with brinjal and cooked chana back home. The fresh beans has a natural sweetness like peas and pair beautifully with coconut and the spices.

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Fresh garbanzo beans/fresh chickpeas kurma

 Fresh Garbanzo Beans and Brinjal kurma




Ingredients 

  • Fresh garbanzo beans/ Chickpeas shelled : 1 cup
  • Small purple brinjals: 3 medium
  • Onion: 1 medium -diced
  • Tomato: 1 medium - diced
  • Curry leaves: few
  • Ginger-garlic paste: 1/2 tsp each

  • Turmeric: 1/4 tsp
  • Red chili powder: 2 tsp
  • Coriander powder: 2 tsp
  • Salt: to taste

To be ground into paste:

  • Fresh grated coconut: 3/4 cup
  • Fennel seeds: 1 tsp
Seasoning:

  • Cinnamon stick: 1/2 inch
  • Cloves: 2 counts
  • Bay leaf: 1/2 or one small
  • Oil: 2 tsp

Instructions

  1. Heat a saucepan or kadai with oil, do the seasoning with the items listed above.
  2. Next, saute the onion until they loose color and slightly brown, add the tomato + curry leaves with little salt. It will help to soften and cook quickly. Once the oil will ooze out , add the ginger-garlic paste. Fry for few seconds.

  3. Add the sliced brinjal and all the masala powders(Chili, coriander,turmeric and salt), let the masala coat the veggie for 3 to 4 minutes.
  4. Pour a cup of water approximately and cover with lid. let it cook another 5 minutes or more, until the brinjal turn lighter and slightly soft.
  5. Now add the coconut+fennel seeds paste + the fresh garbanzo beans, adjust the spice level and salt and even the consistency of gravy. Let it simmer another 5 to 8 minutes in medium low heat.
  6.  Serve with plain rice or with flat bread (chapati or parotta)



23 comments:

notyet100 said...

Never tried them like this,my used to get these back from her village trip,just the pic brought back so mn memories

Vani said...

Oh, I used to love eating those raw when I was young. WOuld love to try that kurma.

hemalata said...

Fresh chickpeas and Brinjal kurma sounds so yummy and delicious.Thanks for sharing...

Hema's Kitchen

Shanthi said...

That looks so tempting! Fantastic recipe

Shabitha Karthikeyan said...

Never made this gravy !! Sounds interesting will try it soon!!

Bong Mom said...

We used to eat these raw when tender. Ahh how you remind me of that taste. Do they sell it in a bunch with fresh veggies?

Home Cooked Oriya Food said...

yummy... love it...

kitchen queen said...

lovely droolworthy recipe.

Laavanya said...

I used to see these so often when we lived in Atlanta but had no idea how to use them... This looks fabulous.

Usha said...

I love fresh garbanzo beans. This is a seasonal beans and every winter, these chana use to make it to dining table once in 2-3 days when growing up.

Shelling is the most difficult part of cooking with fresh chana. We make rice, add to curries or saute it as for a snack. Yum yum!

Kanan said...

i love to eat hara chana raw. your curry looks delicious

Cham said...

Sandeepa:they don't sell in bunch/vine, just the pods and other than TN people seems u guys are familiar with fresh one :)

Jay said...

delicious recipe...looks very appetizing..;)
Tasty Appetite

Sukanya Ramkumar said...

I have never tried cooking with fresh garbanzo beans. Looks so tempting. Nice recipe. YUM!

Lakshmi said...

They appear in bunches n vines btw Nov-Jan, esp during sankranti time in Karnataka. I love them absolutely in any form :D . Never thought of making kurma with it. Thanks for the recipe.

Rahin said...

love it Cham ! m gonna try this as soon as I get my hands on fresh garbanzos, my son loves to it them from the pod :)

Sumi said...

Delicious kurma Cham :) Food thats so comforting :)

ruchikacooks said...

Brinjal and chickpeas, now thats something like a dish that is going to be made soon at home :)
Try the pachadi yakkov, it is super simple and tasty, best with thayir sadam :D

maha said...

This looks very yummy n delicious..loved it

Maha

Rachana said...

Thats a great recipe. Looks so delicious :-)

Curry Leaf said...

Have seen the green chickpeas or hara chana, but never tried it. The kurma looks spicy and very inviting. have tried and love the brinjal chana combo. BTW, tried your venpongal,came out excellent. Thanks.

Chitra said...

Never tried this way.. only less ingredients for grinding , like it :)

Usha said...

I have never used fresh garbanzo beans, sounds interesting except the peeling part :-)
The curry looks so inviting and delicious :-)