106 lines
2.7 KiB
Perl
106 lines
2.7 KiB
Perl
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use strict;
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package Pod::Simple::TiedOutFH;
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use Symbol ('gensym');
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use Carp ();
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use vars qw($VERSION );
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$VERSION = '3.43';
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#~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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sub handle_on { # some horrible frightening things are encapsulated in here
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my $class = shift;
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$class = ref($class) || $class;
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Carp::croak "Usage: ${class}->handle_on(\$somescalar)" unless @_;
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my $x = (defined($_[0]) and ref($_[0]))
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? $_[0]
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: ( \( $_[0] ) )[0]
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;
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$$x = '' unless defined $$x;
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#Pod::Simple::DEBUG and print STDERR "New $class handle on $x = \"$$x\"\n";
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my $new = gensym();
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tie *$new, $class, $x;
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return $new;
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}
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#~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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sub TIEHANDLE { # Ties to just a scalar ref
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my($class, $scalar_ref) = @_;
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$$scalar_ref = '' unless defined $$scalar_ref;
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return bless \$scalar_ref, ref($class) || $class;
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}
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sub PRINT {
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my $it = shift;
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foreach my $x (@_) { $$$it .= $x }
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#Pod::Simple::DEBUG > 10 and print STDERR " appended to $$it = \"$$$it\"\n";
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return 1;
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}
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sub FETCH {
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return ${$_[0]};
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}
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sub PRINTF {
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my $it = shift;
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my $format = shift;
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$$$it .= sprintf $format, @_;
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return 1;
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}
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sub FILENO { ${ $_[0] } + 100 } # just to produce SOME number
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sub CLOSE { 1 }
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#~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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1;
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__END__
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Chole
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* 1 large red onion
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* 2 tomatillos
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* 4 or 5 roma tomatoes (optionally with the pulp discarded)
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* 1 tablespoons chopped ginger root (or more, to taste)
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* 2 tablespoons canola oil (or vegetable oil)
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* 1 tablespoon garam masala
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* 1/2 teaspoon red chili powder, or to taste
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* Salt, to taste (probably quite a bit)
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* 2 (15-ounce) cans chick peas or garbanzo beans, drained and rinsed
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* juice of one smallish lime
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* a dash of balsamic vinegar (to taste)
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* cooked rice, preferably long-grain white rice (whether plain,
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basmati rice, jasmine rice, or even a mild pilaf)
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In a blender or food processor, puree the onions, tomatoes, tomatillos,
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and ginger root. You can even do it with a Braun hand "mixer", if you
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chop things finer to start with, and work at it.
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In a saucepan set over moderate heat, warm the oil until hot.
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Add the puree and the balsamic vinegar, and cook, stirring occasionally,
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for 20 to 40 minutes. (Cooking it longer will make it sweeter.)
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Add the Garam Masala, chili powder, and cook, stirring occasionally, for
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5 minutes.
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Add the salt and chick peas and cook, stirring, until heated through.
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Stir in the lime juice, and optionally one or two teaspoons of tahini.
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You can let it simmer longer, depending on how much softer you want the
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garbanzos to get.
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Serve over rice, like a curry.
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Yields 5 to 7 servings.
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