I just can’t get enough of the richness of fruits and vegetables in the late summer. So many colors, so many tastes, so much abundance – this is THE time of the year to be on plant based diet as often as possible.
Combining the seasonal treasures and the tradition of the Indian cuisine, here it is, my version of a delicious homemade vegan chole. Be careful – it’s hot!
For 2 you’ll need just 20 minutes and:
1 can of chickpeas, drained
200 ml tomato puree
200 g beetroot leaves, stems removed, coarsely chopped
200 g okra, the whole fruit
3-4 cloves of garlic, finely chopped
a thumb sized piece of ginger, peeled and finely chopped
a handful of fresh coriander, finely chopped
1 red hot chili pepper
2-3 tbsp of vegetable oil
1 tbsp sesame oil
Chole masala to taste, or if you don’t have any you can make it with the following ingredients:
1/2 teaspoon of each of the following – cumin, ground back pepper, amchur (dried mango), cardamom, chili powder
1 cinnamon stick
Make sure you’ve got the ingredients prepared before you start cooking because it goes very quickly.
Use a large pan to heat the two types of oil mixed. Add all the spices and the cinnamon stick and leave until tiny bubbles start to appear. Now add the garlic, the ginger and the chili pepper. Mix well. (isn’t the smell divine already? I think i can eat just that with some bread…)
In a minute (don’t let the garlic turn black) add the beetroot leaves and the okra, mix well again and cover, let it simmer for 4-5 minutes and stir occasionally.
Add the chickpeas and the tomato puree, mix well, turn the heat to the lowest point, cover and let it cook for another 10-15 minutes, until the okra is tender. If it looks too thick, add a little bit of water.
Remove from the heat and sprinkle the coriander on top. Serve as it is for gluten free or with some bread or rice.
Vegan is Good!