• Snake Gourd Pasta Sauce - Tomato free!

    Snake Gourd Pasta Sauce - Tomato free!

    Serves 2

    Did you know that a fully ripened snake gourd vegetable transforms into a wonderful tomato replacement? The pulp surrounding the seeds are a bright red color and have a sweet flavor. The orange creamy pulp that is on the skin has a very nice mild pumpkin flavor and has the texture of very creamy mashed potatoes. These two pulps blended together create a smooth sauce and when adding yogurt whey (the sour flavor) it creates a perfect tomato sauce! So delicious!

    Here is the wonderful dish I put together together today. Mostly all ingredients came from the garden!

  • Fried Taro Root Chips

    Fried Taro Root Chips

    Serves 3

    If you live in the tropics, taro root is a great vegetable to grow on a self sufficient farm. It gives a lot of food and there are so many different ways of preparing dishes with it. Try these fried taro chips. They're crunchy and delicious!

  • Magical Pink Tulsi Infused Lemonade

    Magical Pink Tulsi Infused Lemonade

    Serves 4

    It is spring time and the Tulasi Manjaris are blooming by the hundreds. We have lots of her to offer to Kṛṣṇa. What to do with all the mahaprasad manjaris after offering them to Kṛṣṇa? Here is a lovely and magical drink that is sure to increase your devotion for Tulasi! Tulasi Maharani ki jaya!

    "Lord Hari has personally declared that even after committing thousands of sinful activities in the early part of his life, if one eats tulasi leaves, he will be freed from the reactions to all his sins."

    Hari-Bhakti-Vilasa 9.218

Prabhupada's Chickpeas in Golden Karhi Sauce

4.0/5 rating (7 votes)
  • Serves: 4
  • Author: Bhaktin Christina
  • Visits: 27993
Prabhupada's Chickpeas in Golden Karhi Sauce


A wonderful dish that Śrīla Prabhupāda taught his young disciple Yamuna Devi in 1966. This recipe was taken from Yamuna Devi's cookbook, "Lord Krishna's Cuisine, The Art of Indian Vegetarian Cooking".



• 1 bay leaf
• one small piece cinnamon stick
• 2 whole cardamom pods
• 5 tablespoons sifted chickpea flour
• 2½ cups water
• 2 cups yogurt or buttermilk
• ¾ teaspoon turmeric
• 2 teaspoons coriander powder
• 1 teaspoon salt
• 10 fresh curry leaves
• 2 tablespoons finely chopped fresh coriander
• 3 cups cooked chickpeas


• 2 tablespoons ghee
• 2 teaspoons cumin seeds
• 2 small dried red chilies


  1. Get your spice ingredients together for cooking the chickpeas: Bay leaf, cinnamon and whole cardamom pods.

  2. Place the chickpeas along with the bay leaf, cinnamon and whole cardamom pods in a pressure cooker with water about 1 inch higher than the chickpeas . Cook for about 20-25 minutes.

  3. Afterwards drain the chickpeas through a strainer and reserving 1/2 cup of the cooking water. Remove all the spice bits from the chickpeas and set aside.

  4.  Now it is time to prepare the sauce. Whisk the chickpea flour in a bowl with a few tablespoons of the water to form a smooth batter.

  5. Gradually whisk in the rest of the water, yogurt, turmeric, coriander powder, salt, curry leaves, half the fresh coriander and the 1/2 cup of the chickpea cooking water.

  6. This is what it should look like.

  7. Next heat the mixture, stirring often, in a heavy saucepan over medium heat.

  8. When it boils, reduce the heat slightly, and simmer for 10-15 minutes or until the sauce has thickened.

  9. The sauce has now been cooking for about 15 minutes.

  10. Now add the chickpeas and continue cooking.

  11. Seasoning: heat the ghee in a small saucepan over moderate heat. When fairly hot, drop in the cumin seeds and dried chili, and fry until the cumin seeds turn a rich brown color. Then pour the seasonings into the karhi and fold in the remaining fresh coriander.

  12. Let the sauce cool a little and this is what it should look like. Nice and creamy!

  13. I served this dish with a side of Potato Pakoras.

    Now you are ready to offer to Kṛṣṇa with love and devotion! Haribol!

  • Snake Gourd Pasta Sauce - Tomato free!
  • Curds and Whey Soup with Pumpkin and Drumstick leaves
  • Fried Taro Root Chips
  • Easy Homemade Whey Powder
  • Magical Pink Tulsi Infused Lemonade
  • Easy Banana Bread Cupcakes
  • Prabhupada's Prasadam Cookies
  • Steamed Vegetables in a Coconut milk and Chickpea broth
  •  Buttery Lemon Spaghetti with Chickpeas
  • Moist Oatmeal Breakfast Cake served with Homemade Roselle (Jamaica) Jam
  • Orange Sweet Cinnamon Rolls
  • Green Bean and Paneer Stir-fry with a Spicy Peanut Sauce
  • Fluffy Baked Powdered Sugar Donuts
  • Gourmet Pizza with a Creamed Sweet Potato and Carrot Sauce
  • Sweet Spice Pumpkin Bites

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