What would Aloo Tikkis be without an accompanying sauce? Of course, every self-respecting chef does stock up on an assortment of chutneys and ketchup!! But the simplicity of the tikkis is somehow jazzed up wonderfully with a tasty legume of some kind - often spicy chickpeas. I simply adore that combination which I love to serve up with tamarind and mint chutney. Yummy:)
However, when I am in a hurry, i.e. no time for the labour of preparing chickpeas for tikki (its an altogether different recipe, and if you want to get it perfect - takes a good chunk of time), I make this very quick and easy sauce with kidney beans. Now you can substitute the kidney beans with any other bean of choice, for the same delicious result. As always, serve the tikkis warm topped with this hearty sauce.
1 can kidney beans, rinsed and drained
1 small onion, chopped fine
1 large tomato, chopped fine
1 clove garlic, minced
1/2 inch piece ginger, minced
1 green chili, minced
1/2 tsp red chili powder
1/2 tsp turmeric
1/2 tsp cumin
1 tsp canola oil
Salt, to taste
- Heat oil in a pan. Add the cumin.
- Next reduce the heat to medium and add the onion. Fry till tender.
- Now add the garlic and ginger and saute for 2-3 minutes.
- Then stir in the green chilies, tomatoes, turmeric, salt, and chili powder.
- Cover and cook for 4-5 minutes.
- Add the kidney beans. Mix into the sauce so that they are well coated with it.
- Add 1/3 cup water. Cover and cook until the sauce is bubbling. Adjust seasonings.
- Serve warm with Aloo Tikkis.
It can be prepared in advance and refrigerated - but make sure you heat it really well before serving. And if you are in a real tearing hurry, try topping a hot buttered toast with it...
This one goes to Susan @ The Well Seasoned Cook for the 8th Helping of My Legume Love Affair!!
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