October 24, 2010

YRTML: Punjabi Chole

Flowers in the farmer's market, today

Looking at any beautiful flower reminds me of Rabindranath Tagore's poem - 'Flower'.

Pluck this little flower and take it, delay not! I fear lest it droop and drop into the dust.

I may not find a place in thy garland, but honour it with a touch of pain from thy hand and pluck it.
I fear lest the day end before I am aware, and the time of offering go by.

Though its colour be not deep and its smell be faint, use this flower in thy service and pluck it while there is time.

I am not sure whats the inner meaning of this poem and for me, it just tells - Time is ticking away, enjoy the life, the most in this moment, while there is time. Not Past, Not Future, but live in Present. :)

So,as I had some free time on hand this weekend, I thought why not make Anita's ever-famous, ever-controversial - Punjabi Chole, which requires to ground one's own masala. Let me tell you one thing about the bhunao masala - it is lovely, fragrant and adds a nice color & authenticity to the dish. Take my advice, grind a bit more than required. I added a tbsp of it to eggplant and S just loved it. I am sure it will go well with almost any vegetable like potato, okra etc.

Click here for the recipe and Serve with some rice or roti.


Hope you all have a wonderful week ahead.



  1. Slurp, thats a lipsmacking channa masala, makes me drool..

  2. The chana looks very good Siri...have to try the bhunao masala.

  3. Looks yummy :) as you said, storing some of the masala would help a lot :)

  4. Chickpea is one of our fav legume, andthis looks so so yumm.

  5. Gorgeous pictures, Siri. I have promised myself I will cook this recipe before the year is up :)


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