Tender peanuts in white curry with steamed rice and Talleli Vangi
Exactly after two weeks I am here on the blog, this time round with new flavors to woo you. Yesterday evening I did not want to make some thing elaborate but did want something lip smacking. I had boiled fresh peanuts to snack on at tea time but had forgotten to add salt when boiling them so they got shelved for later. The peanuts were tender and tempting and assured to be great in a curry so here is a recipe I rustled up just like that. My Dad wanted the large brinjal to be sliced up and fried. I did just that to add color to the platter and heighten the spice for the evening as this curry is a mild one in every way. Plus you've heard this before how Dad is almost obsessed with red curries and this curry is white.
So here you go...
1 medium onion
4 cloves garlic
0.5 inch ginger
1 tablespoon white sesame seeds
1 teaspoon fennel
1 teaspoon cumin
0.5 cup fresh grated coconut
1 green chili
1 bay leaf
a handful of cilantro to garnish
2 teaspoon oil
In a vessel heat oil. Fry the garlic in it till soft. Add the sesame seeds, fennel and cumin in that order as they emanate essential oils. Add the onions and fry till translucent. Then let it cool off a bit.
Now in a blender add the fresh grated coconut, all the fried stuff mentioned above. Dice up the ginger and add. Slit the green chili and let it go into the blender. Now give it a whiz and grind to smooth paste adding water to allow grinding well. Keep aside.
Now in a vessel combine the ground masala, tender peanuts and bay leaf and bring to boil. In about 7-8 mins your curry it ready to be served over steamed rice but not before garnishing with chopped cilantro.
Its a very tasty curry. Though I made it mild may be if you like more heat you can use more green chilies. Here the peanuts have to be really tender or boil them to super softness if you do not have really tender peanuts.
This is an original from my kitchen lab.