Leeks with garlic, chilli and gram flour

Name: Leeks with garlic, chilli and gram flour
Yield: Serves 4
Cuisine: India
Ingredients: 60 ml/4 tbsp sunflower oil or light olive oil; 60 ml/4 tbsp sunflower oil or light olive oil; 2.5 ml/½ tsp black mustard seeds; 5 ml/1 tsp cumin seeds; 450 g/1lb young leeks, finely sliced; 1 small red (bell) pepper, cut into 2.5cm/1in strips; any light curry, to serve; 2.5 ml/½ tsp ground turmeric; 2.5 ml/½ tsp chilli powder; 2.5 ml/½ tsp salt, or to taste; 50 g/2 oz/½ cup gram flour (besan), sifted

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Traditionally, in this recipe, Jhunko, a large amount of sliced onion is sautéed with garlic and chillies, and gram flour is added at the end to soak up all the juices. The mixture is then stir-fried until the gram flour releases its nutty, toasted aroma. This version uses leeks instead of onions for a more subtle flavour.

Ingredients

60 ml/4 tbsp sunflower oil or light olive oil
2.5 ml/

Asia
India
Main course
Vegan

Method

Heat the oil in a non-stick pan over a medium heat. When it is hot but not smoking, add the mustard and cumin seeds.
Add the leeks, red pepper, turmeric, chilli powder and salt. Increase the heat slightly and stir-fry the vegetables for