Chick Pea Curry

Chickpeas 1 can or 250 gms dried (soaked over night and boiled)
2 Onions chopped
1 tsp Ground ginger
1 tsp Ground garlic
6 Tomatoes skinned and deseeded
1/2 tsp Cumin seeds
4 Curry leaves
Salt to taste
1/3 cup Oil
1 tsp Turmeric powder
1/2 tsp Red chili powder
1/2 tsp Garam masala powder
1 tsp Coriander powder
1/2 tsp Black pepper
3/4 tsp Dry mango powder

In a food processor grind onions along with ginger and garlic. Puree tomatoes separately.

Heat oil in a pan add the curry leaves and cumin seeds and sauté for a minute then add the onion mixture and sauté for 8 to 10 minutes now add the chick peas and sauté for a few minutes. Add the turmeric, garam masala and coriander powders along with the salt and pepper sauté for a minute and add the tomato puree and sauté for a few minutes. Add about 1 1/2 cups of water and cook for a few minutes. Add fresh green chilies, dry mango powder and coriander, stir well but gently. Cover and allow to sit for 2 minutes and serve hot.

Corn curry

4 corn cobs
oil for frying
1/2 tsp cumin seeds
1 large onion, finely chopped
2 garlic cloves, crushed
1 inch piece ginger grated
1/4 red chili powder
1/2 onion seeds
1/2 tsp ground turmeric
salt to taste
1/2 tsp sugar or jiggery
1 cup yogurt
1/2 five-spice powder
6-8 curry leaves

Cut each cob in half using a sharp knife.
Heat oil in a frying pan and fry the corn pieces until golden brown all over. Remove and drain any excess oil.
Grind the onion, ginger and garlic to a paste using a mortar and pestle or blender. Remove and mix in the spices, and curry leaves along with the sugar.
Add 2 tbsp oil to a pan and fry the onion mixture until all the spices have blended well and oil separates. Remove from heat and gradually fold in the yogurt. Mix well until you have a smooth sauce. Add the corn and mix well to coat the cobs. Reheat on a low flame. And cook for about 10 minutes until corn is tender. Serve hot topped with some fresh green chilies and lemon slices.