Stuffed Okra

On the weekend I tried Supriya's Stuffed Okra and it was so good! I think I went a bit crazy with the truss tomatoes I got on sale so it was a bit sour but the Okra tasted really yummy with the stuffing.
Thanks Supriya (of Spice Corner)

Chickpea Pulusu

After blogging a few months now, my 'Recipes to Try' list has gone through the roof. I thought I should bring it down a bit so I focused on trying the things I wanted to try.
I started off with Nandita's Egg Curry and paired it with Sailu's Soya Chunks Vegetable Pulao
My hubby is not big on potato so I had to venture out and get my a bag of potatoes to make us Rooma's Jhatpat Aloo Paratha with a bit of potato curry. And since I had bit more time up my sleeve I made Zuccini Chutney. This the same recipe as my Red Capsicum Chutney but instead of capsicum, I made with zuccini. These chutneys are so handy I don't know what I did before them :)
And everyday I add more and more that I think hubby will never say, 'What! We have that again?'. And I would like to thank to all for sharing all your recipes that keeps the variety in my kitchen and the balance in my diet.
I know I am late for Meeta's Monthly Mingle but I am hoping she accepts my post as my way giving thanks to you all. So here goes.This recipe is actually my mother in law's and knowing my love for all things beany, she made this for me. It is quick and simple and great way to satisfy my urge for beans :).
Chickpea Pulusu

Ingredients
1/2 cup chickpeas- I made this with the small brown chickpeas. You can make it with any bean you prefer such as black eyed beans.
2 small onion
1 small tomato- diced.
1 small potato - diced.
4 dried red chillies- fried in a bit of oil.
1/2 cup fresh or frozen coconut
1 tsp coriander powder- freshly roasted and ground.
1/2 tsp cummin powder- freshly roasted and ground.
2 stalks fresh coriander- finely chopped.
1 lime sized ball of tamarind- soaked.
1 tsp salt- adjust as required.

Method

1. Soak the beans overnight and then pressure cook until tender
2. Grind together: coconut, fried dried red chilies, coriander powder, cummin powder, 1/2 an onion. This is your masala base.
3. In a saucepan, add the masala, salt, tamarind pulp, cooked chickpeas, potoato, remaining onion (diced), tomato. I usually reserved about 1/4 of the chickpeas which I grind and add to the pulusu to make the gravy thicker.
4. Bring to the boil and then simmer until the potato is cooked.