Monthly Archives: October 2013

Getting in with the TINDA

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Punjabi Tinda Gravy Curry.

Back to dishes of the strictly vegetarian kind, a pond that I have not dipped my toe in for quite some time. I am tempted back by this beautiful recipe that features a vegetable that is not perhaps one you will find on any of the main stream supermarket shelves but will at your better than average Indian supermarket of which mine is one of the best, check this fruit and vegetable counter……..Jpeg

If you can get this particular delicious example of vegetable delight it’s a Satsuma sized apple looking veg which is citrusy in taste, and is very much part of the gourd family. You can get it in tins too but again you’re going to need the Indian supermarket to pick those up as well.

Give it time they will get to the standard supermarket sometime soon just not right now, probably because they’re not familiar in the West and without that familiarity and demand,  well you can work that out for yourself.

If you can’t get hold of the real deal you could of course use courgettes or young marrows and will offer pretty much the same result, that said I’m lucky I can get all that I recognise and a lot that I can’t but I’m working on that one. This was not a cheap vegetable though coming in at just under £2.00 per Kilo, some proteins come in cheaper than that, so veggie is not always the cheap alternative….SAM_3401

This recipe also features a TALIMPU or a  bagar, a vital step that gives the dish a perfect punch, in the most traditional of ways it features three vital ingredients onions, green chillies and curry leaves that can make almost any dish taste the part. Dealing with the ingredients of the Talimpu is also not without tradition, in that the  chillies are cut in rings or slit in 4 and thrown in a well of hot oil that’s been spluttering with a tablespoon of TALIMPU GINJALU (mixture of mustard seeds, split urad dal, and cumin). The chillies have to be fried well before you add the onions and curry leaves easy enough but important to the end result. The other element is a wet masala again a traditional element featuring onion and spices cooked and then ground, so all in all lots to keep you interested although this is not a complex dish the two elements of the Bagar and the  wet Masala combine to make a very tasty dish indeed

Now you have all the vital info lets cook!tinda_masala_rvsd (2)

The Whats in it

Punjabi Tinda three or four to feed 2 persons

Onion 1

Tomato 1

Yogurt 1 Tbsp

Red Chilli Powder 1/4 tsp

Turmeric Powder 1/4 tsp

Green Chillies 1

Salt to taste

Masala:

Mustard Seeds 1/2 tsp

Cumin Seeds 1/2 tsp

Urad Dal 1/2 tsp

Whole Dried Red Chillies 3 – 4

Coriander Seeds 1/2 Tbsp

Oil 1 tsp

Talimpu:

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Urad Dal 1/4 tsp

Curry Leaves 5

Oil 1 tsp

300ml approx. of water or Vegetable stock

The How to

First thing there is a little preparation – wash, remove ends peel and chop the Punjabi Tinda.

Then peel and dice the onion. Remove stems, wash and slice and de seed the green chillies. Finally prep the yoghurt by whisking then set aside.

Now we can get down to the cooking thing…..

Masala first by heating  a tsp of oil in your Karahi or heavy based pan, add all masala ingredients in order.

When  the mustard seeds start spluttering and the mixture is aromatic, add the onion and salt. Fry till onion turns golden brown and remove from heat.

Cool the mixture to room temperature and grind it into smooth paste with little water, in your pestle and mortar or food processor if you like things done in a hurry:)

next we move on to the Talimpu…….

Heat a teaspoon of oil in your now nicely clean Karahi or heavy based pan, add all talimpu ingredients in order and again  when the mustard seeds start spluttering, add chopped punjabi tinda, green chilli, tomato, turmeric powder and salt.

Now cover the pan and cook for about 5 minutes until the Tinda has softened

Then stir in the  ground masala paste and about quarter cup of vegetable stock, cover gain!

Lower the heat to a simmer and allow to gently bubble away for at least  10 -15 minutes or until tinda is soft and kind of transparent, you may need to add a little more stock or water to keep things moist so don’t be scared to add as much as you think it needs.

This is important so if you need more than 15 minutes, do so as undercooked tinda is……….  well not the greatest!

Now uncover and  stir in the  red chilli powder, whisked yogurt and season with salt if necessary.

Garnish with some fresh Coriander and let the eating commence…..

You can serve this with either Rice or Chapatis, or Rotis  a little meat or fish would also not do it any harm either so enjoy….

CHEMEEN MANGA….. Man go make curry

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   SAM_3395Fruit in curry , you know it I can’t resist it, and on this occasion I have a fantastic fruit for curry, Mango sweet and juicy that will add that little extra texture and fruity sweetness that is barely a hint on the palate yet acts upon the senses encouraging you to believe that the mango is a vegetable rather than a sweet fruit, a true sweet deception!

Don’t you just love seafood the filter feeders that are so wrong for some, yet taste so damn good, I used cooked prawn as that was all I could get my hands on at the local supermarkets on a Sunday. The cooked version worked just fine, but the raw variety would I think have been that little bit better, as Prawn requires so little cooking time and is the final addition to a sauce that can be  finished off in the moment. This recipe  is also fantastic for any other fish type that you think might benefit from a fruity addition.

The What’s in it!

Coconut oil – 1 tbsp. to fry the paste

1/2 tsp Aniseed

2 tbsp. Coconut(grated)

3 Shallots  or enough to fill 2 large tablespoons medium chopped

1 Red Onion thinly sliced

1 inch piece Ginger finely chopped

4 Cloves Garlic 

2 Green chillies – deseeded and chopped

1/2 tsp Chilly powder

1 tbsp. Coriander powder

1/4 tsp Turmeric powder

1 Mango sliced

150 gms of Prawns

 1/2 tsp Fenugreek

1/4 tsp Mustard seeds

Curry leaves – 1 sprig

Ghee half Tbsp

Salt – As req’d

The how to

First things first if you have fresh prawn, lucky person is that you are ensure the prawns are deveined washed and dried.

Then take the coconut and roast it in a small amount of oil a half to one teaspoon should be enough

when the coconut is beginning to look less than raw add the shallots and the aniseed and continue to roast until golden brown in colourSAM_3393

Place in your pestle and mortar and grind to a smooth paste  and set aside yep it takes a few minutes and you could use a processor if you must, but the pleasure of the moment for me is in the effort involved and the purity of the result… if you get me!

Set aside until required

Heat your karahi to a nice even heat and fry the onions (using the rest of the oil)  until golden brown, add the green chillies garlic and ginger and fry for a minute or two longer

add the chilli coriander turmeric powders and the mango pieces…..

stir in 200 ml of fish stock or water, and salt to taste……

Add the coconut paste bring to the boil and set aside until ready to serve…….

Add the prawns five minutes or so before you’re serving and cook the prawns thoroughly

Finally just before serving make the Tempering by heating ghee then add the mustard seeds, adding the fenugreek and the curry leaves when the mustard seeds are all a splutter, then add the whole lot to your curry…… job done…… enjoy!

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