Recipes
JEN’S CURRIED CHATAIGNE
Ingredients
2 – 3 lbs green chataigne
1 medium onion, chopped
2 cloves garlic
1 small hot pepper
6 – 7 curry leaves, chopped
1 tsp saffron powder
2 tbsp curry powder
1 tsp grind geera
2 cups coconut milk
Salt to taste
2 tbsp vegetable oil
Directions
- Rub hands with a little oil and cut chataigne in quarters. Peel green skin and discard. Shred chataigne: it should resemble petals. Remove hard shell from seeds.
- Heat oil. Add onion, garlic, pepper and curry leaf. Cook until translucent.
- Add saffron and curry powder. Cook for 1 minute.
- Add the chataigne and mix well to incorporate into the curry mixture. Season with a little salt. Cover for a few minutes to allow the liquid to release.
- Add just enough coconut milk to cover chataigne. Let boil until liquid is evaporated but do not let stick to pot.
- Add the ground geera. Mix, taste and adjust seasonings if necessary. Serve with roti or rice.
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