Chickpea Balls
4 dried chilies
2 garlic cloves, chopped coarsely
1 tsp. curry powder
1/2 tsp. garam masala
3 tbsp. besan (chickpea flour)
1 tsp. salt
4-5 curry leaves (if available)
1/4 cup fresh coriander
1 15-oz. can chickpeas, drained
1 large onion, chopped in 4
1 egg, lightly beaten
Oil for deep-frying
Spicy Tomato Gravy
1 2" piece fresh ginger, peeled and chopped coarsely
4 cloves garlic, chopped coarsely
1/4 cup water
6 tbsp. vegetable oil
1 tsp. each whole cumin seeds and whole fennel seeds
2 onions, finely chopped
4 tsp. ground coriander
1/2 tsp. turmeric
1/4 tsp. cayenne pepper
3 cups tomatoes, peeled, seeded and pureed
1 tsp. sugar
1 tbsp. butter
1/2 cup yogourt
1/2 cup fresh coriander
4-6 servings
Chickpea Balls
Combine chilies, garlic, curry powder, garam masala, besan, salt, curry leaves
and coriander in food processor; pulse a few times to mix; add chickpeas and
onion and pulse to chop onion and chickpeas coarsely, stopping to scrape down sides (do not over-process). Add egg and pulse a few more times to combine and moisten mixture. Allow mixture to stand for 1 hour. Shape mixture into walnut-sized balls then flatten and dip into flour before deep-frying in 360-370*F oil until golden-brown (1-2 minutes on each side). Drain balls on kitchen towelling and set aside while preparing tomato curry sauce.
Tomato Gravy
In food processor or blender, puree ginger, garlic and water; set aside. Heat
large pan over medium-high heat. Add oil then cumin and fennel seeds and stir until seeds begin to pop (about 20-30 seconds). Add onion and cook, stirring constantly, until onion begins to brown (7-8 minutes). Add ground coriander, turmeric and cayenne and stir together for 20 seconds. Add tomatoes, sugar and butter and stir together quickly; pour in reserved garlic-ginger mixture and cook sauce until thickened (about 10 minutes). Add yogout to pan, 1 tbsp. at a time, stir-frying and incorporating each tablespoon completely before stirring in next. Cover pan, reduce heat to low and cook 10 minutes; stir in fresh coriander. In oven-proof dish, layer sauce then reserved chickpea balls, finishing with a layer of sauce. Bake 10 minutes in 300*F oven.