Wednesday, July 6, 2016

Sunchoke Podimas

2 1/4 pounds sunchokes (Jerusalem artichokes), unpeeled but thoroughly washed
1 tablespoon vegetable oil
10 fresh curry leaves
1 dried red chilli
3 teaspoons urad dal
1 teaspoon black mustard seeds
Pinch of asafoetida
1 green chilli, slit lengthwise and sliced
1 sweet or red onion, thinly sliced
3/4 inch piece of ginger, peeled and finely chopped
1 teaspoon ground turmeric
Salt
2 tablespoons chopped coriander
Juice of 1 lemon

Bring a pan of salted water to the boil.  Add the sunchokes and simmer for about 20-25 minutes, until they are tender.  Drain well and set aside.

When the sunchokes are cool enough to handle, peel them, crush them coarsely, then set aside.

Heat the vegetable oil in a large, heavy-based frying pan to smoking point and add the curry leaves, red chilli, dal, mustard seeds, and asafoetida.  When the seeds crackle and the curry leaves wilt, add the green chilli, onion, ginger, turmeric, and salt; stir on high heat for 2 minutes.  Add the mashed sunchokes, mix together and gently reheat.  Stir in the coriander and lemon juice.

Serves 4-6.

From Spice at Home by Vivek Singh

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