From Curries to Kebabs Madhur Jaffrey

1. Stuffed Vegetable Curry ( Aku Shaak)

4 tbsp chickpea flour

2 tbsp roasted ground peanuts

2 tbs dessicated coconut

1 tbsp grated ginger

4-5 cloves crushed garlic

11/2 tsp finely chopped green chillies

2 tsp salt

1.5 tsp cayeene pepper

1.5 tsp ground turmeric

2 tbsp jaggery

1/2 cup chopped cilantro

2 tbsp ground coriander

2 tbsp ground cumin

olive oil

1 tsp lemon juice

6 small round eggplants

4 tomatoes

4 onions

1/2 tsp whole brown mustard seeds

1/4 tsp asafetida

4 dried hot red chillies

3 medium boiling potatoes

1/2 cups grated tomatoes

1 green pepper, seeds removed and cut into small squares

Put the chickpea flour, peanuts, coconut, ginger, garlic, green chillies, salt, cayenne pepper, turmeric , jaggery, cilantro, coriander and cumin into a bow. Mix. Add 1 tbsp of oil and rub it in. Add the lemon juice and 1-2 tbsp of water to get a crumbly paste.

Cut deep crosses in the bottom of the egglplants , onions and tomatoes. Stuff with mixture.

Pour enough oil into the bottom of a pan to line it with abt 1/16th of an inch and heat over medium heat. When the oil is hot, put in the mustard seeds, asafetida and red chillies. As soon as the mustard seeds begin to pop, put in the potatoes. Stir for 30 seconds. Cover and cook for 3-4 min. Carefully put in the onions and eggplants in to the pan, cut side up. Cover and continue to cook over medium high heat for 7-8 min. Uncover and add abt 4 tbsp of water. Jiggle and move the vegetables around gently. Cover it with lid and cook for around 15 min. Put in tomatoes, scatter pepper pieces, grated tomatoes, remainder stuffing and cook for 20-25 min until done.

2. Mushrooms and Cilantro Curry

5 tbsp oil

2 medium sticks of cinnamon

2 smallish onions finely chopped

3 fresh green chillies

1 cup plain yoghurt


2 pounds medium mushrooms

1/4tsp ground cloves

1/4tsp ground cardamom

2 packed cups cilantro

3 tbsp hvy cream

Pour oil into a wide heavy lidded pan and set over med high heat. When the oil is hot put in the cinnamon. Stir add onions and chillies. Stir and fry until onions are golden brown. Take the pan off the heat and add the yoghurt and salt. Return the pan to the heat and cook , stirring until all the yoghurt is absorbed and you can see oil at the edges. Put in the mushrooms, adnother 3/4 to 1 tsp salt, cloves, cardamom and cilantro. Stir, reduce heat to low, cover and cook gently for 10-15 min, stirrring now and then. Remove lid and boil off some liquid. Add cream if desired and serve.