Monday, December 06, 2004

buttermilk "curry" with rice

After a week of overeating this was a nice break. The buttermilk curdled, which in the end wasn't unpleasant but I might avoid it next time by adding a Tbsp or two of besan (chick pea flour) to the buttermilk, which I have in the recipe... might work :).

grind together:
2 cloves garlic
2 tbsp dessicated coconut (or use fresh and double the ammount?)
2 shallots peeled and sliced
pinch salt
1 tsp cumin seeds

4 cups buttermilk
2 Tbsp besan
2 green chilies roughly chopped
2 coins ginger thinly sliced
2 pinches turmeric
2 shallots, peeled and sliced
1 tsp mustard seeds
1/2 tsp fenugreek seeds (1/4 tsp toasted and ground, the other 1/4 mixed with the mustard seeds)
2 dried red chilies roughly crushed
5-6 curry leaves
1 small potato peeled and cut into cubes
1 small asian eggplant cut into cubes (or use comprable ammount of other eggplant)
1 Tbsp mung dal (or other small dal)
1 tbsp ghee or oil (maybe a bit more)
salt

In a pan big enough to accomodate the buttermilk, heat half the ghee and briefly fry the green chilies and ginger for a minute. Add the turmeric and about 1/4 cup of water and cook for a few minutes more until the water has almost completely evaporated. Add the besan and cook out a bit then slowly add the buttermilk. give a good stir and transfer to an appropriate sized bowl.
Heat the pan again, on med hi, with the other half of the ghee. Add the mustard seeds and whole fenugreek and when the begin to splutter, cover the pan and wait for the popping to subside. Add the curry leaves and dried chilies and give a good stir. Add the shallots and lower the heat to medium or med low. Cook until the shallots begin to brown around the edges (add more oil if need be). Now add the ground coconut and the toasted fenugreek and cook on med low for a while to bring out the oil and let the whole mix become fragrant. Add the vegetables and then slowly add the buttermilk (let me know if it curdles eh!). season as need be and simmer until the veg and lentils are cooked.. about 20 -30 mins.

I served it with rice, that I had cooked with a few bits of ginger and a bit of oil, and a good helping of yogurt.
This dish was very soupy, but quite tangy and flavourful... a great light dinner when you can't face a big meal.

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