Instructions: 1 Put the oil into a
*karai* or deep frying pan, add the onions and fry for 5 minutes or until golden brown. Add the ginger, garlic, and tomatoes, and simmer, covered for 10-15 minutes on low heat until the oil separates and the mixture forms a pulp. Add a tablespoon of water at a time if required.

2 Add the cooked or canned chick-peas, salt, red chile powder, and turmeric, and stir well. Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess water evaporates and there is a thick gravy. The dish can be served at this point as a masala curry.

3 For a "runny" curry, add 1 pint of boiling water and simmer again over low heat for 10-15 minutes. Increase or decrease amount of water to your liking.

4 Add the whole chile, coriander, and garam masala. Remove from the heat and leave, covered, for 5 minutes or until the oil rises to the top.

Serve with rice and plain salad.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.