Tamarind Recipes | Page 3 of 4

Curry Leaves and Peanut Chutney

Inspired by the chapter on curry leaves in Ratna Rajaiah’s fascinating book How the Banana Goes to Heaven, I recently resolved to eat curry leaves as much and as raw as I possibly can. The prospect wasn’t enticing, let me say that up front! Though I like curry leaves, I find their taste overpowering and use them sparingly even in tadka. I would have to steel myself to eat curry leaves raw – or so I thought.

How wrong I was.

A hesitant stab at making curry leaves and peanut chutney turned out to be hugely successful. Roasted peanuts balance the slight bitterness of curry leaves, making this chutney delicious.

Poppy seeds are a relatively new addition to my pantry and I keep a lookout for ways to expand my repertoire with them. I usually turn to Bengali cuisine for inspiration with this spice – aloo posto is a constant favorite. In a net search for poppy seed recipes, Sailu’s recipe for baby eggplant in an Andhra-style poppy seed gravy caught my attention: the sweet notes of jaggery and the tang of tamarind sounded like delightful additions to the base of poppy seed paste.

Methi Chhole: Fenugreek Leaves and Chickpeas

In methi chhole, the bitter notes of methi (fresh fenugreek) are tamed by the rich nuttiness of chickpeas and the interesting spice blend in the gravy. An offbeat recipe that I warmly recommend for fenugreek lovers.

Stuffed Baby Eggplant in Peanut Sesame Sauce

Onions are indispensable to cooking in many Indian households, so much so that the humble bulb has caused governments to topple. To those for whom curries without onions seem inconceivable, I heartily recommend this recipe for stuffed baby eggplant in peanut sesame sauce. The sauce, with tamarind juice to give it body, is rich, thick, and entirely sans onions. I like to make this gravy when I have guests over, especially my no-onion-no-garlic folks.

The big purple eggplant is generally used for baingan bharta in my kitchen. Not so tonight. A yummy eggplant-ginger chutney awaits the rice that’s still cooking.

While grocery shopping this weekend, I found an inviting pack of methi dal (coarsely ground fenugreek seeds, also called ‘methi kuria’) in the store and, having never used fenugreek in this form before, was intrigued. Fresh fenugreek leaves and kasoori methi are ingredients I love, but am not so enthused about the whole fenugreek seeds that are used for tempering (tadka) in Indian dishes. I like their flavor when diffused; I do not like the experience of biting into these bitter seeds. This is how I do my tadka with whole methi seeds: add a few seeds to the hot oil and when they turn color, pick them out.

I guessed methi kuria would resolve this problem – since the seeds are ground, the bitterness would get spread out just the way I want it. I bought the spice pack and used it first thing in this recipe with baby potatoes. The guess proved right.

I must warn you before giving you this recipe – methi chutney (that is, chutney made of fenugreek leaves) is not for everybody. It is bitter, it is really hot. If you are like me, you will love it. If you are not, I warned you, didn’t I?

Curry Leaves and Peanut Chutney

Baby Eggplant in Poppy Seed Sauce

Methi Chhole: Fenugreek Leaves and Chickpeas

Stuffed Baby Eggplant in Peanut Sesame Sauce

Eggplant Ginger Chutney

Baby Potatoes In Onion Fenugreek Masala

Methi Chutney: Fiery Chili and Fenugreek Magic!