Coconut Chutney

I learned this just this morning when my landlady prepared breakfast. It was delicious.

Fry dry chana in a little oil... add green chillies... mint leaves... sliced onion... cook until the chana is brown. She said it has to brown for the taste to come out.

In a blender, process coconut meat (in the Philippines, this coconut should be old enough to make gata/coco cream) with a little water. Add the spice seasoning and process into a smooth paste. Add a little more water if you like.

Serve with chapati and ghee.

Auntie prepared another dish but I wasn't there when she cooked it. It was chana/chickpea-green bean dish which was really yummy. I told her that my father doesn't like Indian dishes because, like most Filipinos I know, he equates Indian cuisine with curry.

I don't think any of my family members read my blog so they'd be surprised to have an all Indian veggie-dishes this Christmas. I'll force them to eat it or else I'll yank them all into supta kurmasana, hahaha.

Ahimsa... ahimsa... ahimsa.

Om santih, santih, santih.