27
Jun

Mridula Baljekar will be joining Chaat! at the JustVShow

Chaat Magazine 0 comment

Mridula Baljekar will be joining Chaat! at the JustVShow at London Olympia 4 July 11 am, come along and watch the demonstration!

Follow the link to get your free entrance ticket www.justvshow.co.uk/go/chaat!

Here is one of Mridula’s Recipes to give you a taste of her demonstration

Plantain Curry6190DF095-M

Plantains are used in this delightful recipe from Tamil Nadu, Vazhakkai Kari, and these are often sold by Asian grocers and larger supermarkets. Unripe bananas with a dark green skin also work well, although the flavour is different. Cook them on the day of purchase so that they do not get a chance to ripen. The food of this region is generally blisteringly hot, but the quantity of chilli can be adjusted to taste

Serves 4

4 plantains

15ml/1 tbsp full-fat (whole) natural

(plain) yogurtlogo

400ml/14fl oz/12⁄3 cups canned coconut milk

7.5ml/11⁄2 tsp chilli powder

2.5ml/1⁄2 tsp ground turmeric

5ml/1 tsp salt, or to taste

45ml/3 tbsp sunflower oil or light olive oil

2.5ml/1⁄2 tsp black or brown mustard seeds

2

.5ml/1⁄2 tsp cumin seeds

6–8 curry leaves

2 red onions, finely sliced

1–2 fresh green chillies, chopped (deseeded if preferred)

Plain Boiled Rice, to serve

 

1 Peel the plantains and halve them lengthways. Cut each into 2.5cm/1in chunks.

 

2 Rub the plantain with the yogurt, then soak in a bowl of cold water for 15–20 minutes. This removes any stickiness.

 

3 Drain the plantain chunks and rinse. Put them in a medium pan and add the coconut milk, chilli powder, turmeric and salt.

 

4 Add 200ml/7fl oz/scant 1 cup water to the pan and place over a low heat. Cover and simmer for 20–25 minutes or until the plantain is tender, but still firm.

 

5 Meanwhile, heat the oil in a small pan over a medium heat and add the mustard seeds.

 

6 As soon as the mustard seeds begin to pop, add the cumin and the curry leaves.

 

7 Add the onion and chillies and fry for

8–10 minutes, stirring regularly, until the onion begins to colour. Reduce the heat slightly halfway through the cooking time.

 

8 Pour the onion and spices over the curry, stir and simmer for 4–5 minutes. Serve with Plain Boiled Rice.

 

cook’s tip

Freshly made coconut-based curries thicken considerably upon cooling, so do not worry if the curry looks a little watery when you have finished cooking. Either leave it to cool slightly before serving, or cook the sauce for a little longer to reduce it to the desired consistency.

Vegetarian Indian Food & Cooking by Mridula Baljekar

 

Mridula in black chef coat 2 logo

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