This dish I would consider as one that goes well with alcohol since this is what some people buy to eat while they are drinking at the bar. And, it really suits that type of function because it is very spicy which is said to "cut" the alcohol and delay the intoxication process.
In Trinidad and Tobago these spicy finger foods we term as "cutters". Cutters being the dish served while liming and having a drink or two. So the other dishes like geera pork, geera neck or gizzard, pigfoot souse, chicken foot souse and pepper roti (because of it's spiciness) etc. will also fall into this category.
Since I'm not much of a drinker, I tend to enjoy these channa cutters without alcohol, but still while liming, or just at home watching a good movie. So, instead of looking to make the regular popcorn why not "bubble" a pot of some curry channa cutters the next time you plan to watch some movies or liming. I'm sure it will be a welcomed change. As always you can adjust the heat to your liking. Here's curry channa cutters.
CURRY CHANNA CUTTERS
1 lb. channa (garbanzo)
3 cloves garlic, chopped
1 small hot pepper, chopped
1 tbsp. oil
1 small onion, chopped
2 tbsp. curry
4 leaves chadon beni, chopped
1/2 tsp. geera powder (cumin)
1 1/2 tsp. salt
Soak the channa overnight and pressure cook for ten minutes.
Saute the onion, garlic, chadon beni and hot pepper for 1 minute.
Add the curry and cook until it gets sticky in the pot.
Add the salt.
Add enough water to cover the channa and the geera powder.
Cover and simmer for 5 minutes
Add the green seasoning...
...and continue to simmer until the majority of the water has evaporated. Serve hot.See how easy it was. As usual more recipes to come.
Ah gone! :-)
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