Tag Archives: Mortar and pestle

Spicy aubergine and potato curry

We’ve extolled the virtues of the aubergine and potato combination in an earlier blog and that dish inspired us to create another but with a thick sauce this time.   This dish works really well with a simple rice pilau and probably just as well with an Indian bread of choice.

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What do I need to make it?

  • 8 baby aubergines quartered (not a small aubergine but the bulb variety)
  • 6 small potatoes – peeled, quartered and par boiled and then fried till golden brown
  • I medium onion chopped
  • 2 small tomatoes chopped
  • 5 cloves of garlic
  • 1 1/2″ piece of ginger
  • 6 small green chillies
  • Handful of coriander and mint
  • 1/2 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp caraway seeds
  • 1/4 tsp turmeric
  • 1/2 tsp red chilli powder
  • 3/4 tsp coriander powder
  • 3-4 tbsp ghee
  • Coriander for garnish
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Coarsely grind the peppercorns and cumin seeds first and then mix with the caraway seeds.   Use a pestle and mortar to make a coarse paste of the garlic, ginger, green chilies, coriander and mint.   Heat a heavy bottom pan and add the ghee.  First add the coarse powder with caraway seeds and stir for 30 seconds before adding the paste.   Stir the paste for a few minutes before adding the chopped onions.   Cook over medium heat till the onions start to brown and then add chopped tomatoes.  Continue cooking till the fat leaves the masala before adding the aubergines and a cup of water.   Cover and cook on low heat till the aubergines are cooked through.   Add the fried potatoes, adjust the seasoning and garnish with fresh chopped coriander.  Enjoy.

 

Roast aubergine and Charlotte potatoes

I think aubergines/egg plant/brinjal what ever you prefer to call it with potatoes is a great combination of flavours.  We had some left over small aubergines in the fridge which I decided to cook with some seasonal Charlotte potatoes – the dish was spiced and roasted in a pan.

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What do I need to make it?

  • 4 small round aubergines quartered (get these in most Indian and Chinese shops)
  • 5-6 Charlotte potatoes skinned, cut into wedges and parboiled
  • 1 medium onion sliced
  • 1/2 tsp cumin seeds
  • 1/2 tsp whole black peppercorns
  • 1/4 tsp turmeric
  • 1/2 tsp red chilli powder
  • 3/4 tsp coriander powder
  • 3 tbsp vegetable oil
  • Salt to taste

How much will I make?

Serves 3-4 as a side dish

How do I make it?

Crush cumin seeds and peppercorn to a coarse powder in a pestle and mortar.  Heat pan, add oil and then add coarse mixture .  Saute for a couple of minutes before adding the sliced onions.  Saute for five minutes till the onions turn golden brown.  Dissolve the turmeric, red chilli and coriander power in about 60 ml of water and add to the onions.  Give it a good stir before adding the aubergines.  Cook for 5 minutes before adding the par boiled potatoes.   Adjust the seasoning and cook over low heat till aubergines are cooked through.   Enjoy with Indian bread of choice.

Salad therapy – exotic Thai

One of my all time favourite salads has to be Thai Papaya Salad.  I had the pleasure of pulling this together for lunch for my sister and niece.  What I love about Thai cuisine  is the  balancing act  between sweet, sour, salt and spice which produces some mouth watering delights.  For a change try making a green papaya salad and hopefully you will become a staunch advocate of  Thai cuisine as both Anna and I have.

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What do I need to make it?

  • 1 small green papaya – peeled, deseeded and shredded
  • Handful tender green beans – washed, cut in half and bruised in pestle and mortar
  • 2 cloves of garlic
  • 1 red Thai birds eye chili
  • 1 1/2  tsp palm sugar (can use unrefined sugar but tastes better with palm sugar)
  • 1 lime
  • Handful raw peanuts roasted, skinned and pounded to a coarse powder
  • Salt to taste (dash of fish sauce gives it more flavour)

How much will I make?

Enough to feed 4 as a side salad

How do I make it?

Cut the garlic and chili and pound to a paste in pestle and mortar.  Add palm sugar and lime juice with salt to taste.   Mix the dressing and ensure palm sugar has completely dissolved.  Adjust the seasoning so that the dressing is neither too sweet, sour, salty or spicy – needs to be balanced.  Place shredded papaya and green beans in large salad bowl and pour dressing over it.   Give the salad a good mix and then serve up in individual bowls with a sprinkling of peanuts.  Enjoy the taste of Thailand.