(1) Put the oil into a *karai* or deep frying pan, add the onions and fry for 5 minutes or until golden brown. Add the ginger, garlic, and tomatoes, and simmer, covered for 10-15 minutes on low heat until the oil separates and the mixture forms a pulp. Add a tablespoon of water at a time if required.

(2) Add the cooked or canned chick-peas, salt, red chili powder, and turmeric, and stir well. Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess water evaporates and there is a thick gravy. The dish can be served at this point as a masala curry.

(3) For a "runny" curry, add 300-425 ml of boiling water and simmer again ln low heat for 10-15 minutes. Increase or decrease amount of water to your liking.

(4) Add the whole chili, coriander, and garam masala. Remove from the heat and leave, covered, for 5 minutes or until the oil rises to the top.

Serve with rice and plain salad.

(from A Taste Of Baltistan, Sabiha Khokhar)