If you followed the recipe from the April 8th issue of BA for “Preserved Lemons” they should be ready by now. Some people don’t care for the gelatinous inner part of the lemon and only use the rinds. I use both parts. This recipe was inspired by an Indian Vegetable Curry but I couldn’t resist adding the Middle Eastern lemons for that surprise burst of flavor. The dish is still excellent without them.
Vegetable Curry Avial with Preserved Lemons
Serves 6
Ingredients :
- 1 head broccoli, cleaned and cut into florets, stems chopped
- 1 cup green beans, strings removed and cut in 2 cm pieces
- 2 carrots cut into 2-3 mm thick rounds
- 1 cup corn kernels
- 1 cup bean sprouts, washed and cleaned
- 2 medium sized potatoes, boiled until just cooked, skinned and cut into bit sized pieces
- 1 1/2 tsp. salt
- 2 Tbl. canola oil
- 1/2 tsp. asafoetida, or 1 clove garlic chopped
- 2-3 tsp. cumin seeds, (I use three because I like a hearty flavor)
- 2 small red or green chili, chopped, seeds removed
- 1 1/2 tsp. black mustard seeds
- 2 1/2 Tbl. urad dal, soaked or 10 minutes in hot water, then drained
- 1 cup coconut, grated into long strings
- 2 Tbl. “preserved lemon”, chopped (see BA web site for recipe)
- 2 cups yogurt
- 3 Tbl. coriander leaf, chopped
Directions:
Heat water to boil in a pot and cook the broccoli until almost done, remove, and drain. Then add the green beans to the boiling water, cook until almost done and drain. Repeat with the carrots, corn, and bean sprouts. Cook each until almost done but not soft.
Into a large bowl add all the cooked vegetables, 1/2 tsp. of the salt, and the cooked potatoes. Toss until well mixed.
Heat the canola oil in a medium sized frying pan. When hot add the asafoetida or garlic, cumin seeds, chili, and the mustard seeds. Stir until the mustard starts to pop then add the urad dal and fry, stirring until the dal turns dark red brown and is cooked. Put this mixture over the cooked vegetables. On top of this put the coconut and the preserved lemons. Mix well.
Into a small bowl mix the yogurt and the remaining 1 tsp. of salt with a fork. Add half the chopped coriander leaf and mix well.
Put the vegetable coconut spice mixture into a large pot. Add the yogurt mixture and stir. Heat over a low flame just until the vegetables are warmed through. Be careful not to boil it or the yogurt will be ruined.
Put this vegetable curry into a serving dish and garnish the remaining half of the chopped coriander leaf.
Serve with rice.
Indonesian Version:
Kare Sayur "Avial"
dengan Preserved Lemons
Untuk 6 orang
Bahan-bahan :
- 1 kepala brokoli, bersihkan dan dipotong sedang
-1 cangkir buncis hijau yang sudah bersih dipotong 2 cm panjangnya
- 2 biji wortel diiris, jangan terlalu tipis, 2-3 mm tebal
- 1 cangkir biji jagung
- 1 cangkir kecambah, yang sudah bersih
- 2 kentang ukuran sedang, rebus sampai matang (jangan sampai matang sekali), kupas kulitnya dan potong ukuran 1x1 cm
- 1 1/2 tsp. garam
- 2 Tbl. minyak canola
- 1/2 tsp. asafoetida, atau 1 biji bawang putih dipress
- 1 Tbl. biji cumin
- 2 biji cabe kecil, buang bijinya dan dipotong kecil
- 1 1/2 tsp. biji mastard yang hitam
- 2 1/2 Tbl. urad dal, direndam dengan air panas 10 menit, dan saring
- 2 biji bawang putih dipotong kecil
- 1 cangkir kelapa diparut memanjang
- 2 Tbl. "preserved lemon" dipotong kecil (lihat resep untuk "preserved lemon" di Bali advertiser)
- 2 cangkir yogurt
- 3 Tbl. daun ketumbar, dipotong sedang
Cara Membuat :
Panaskan air dalam pot, rebus brokoli, buncis, wortel, jagung dan kecambah satu persatu, rebus 1/2 matang. Kemudian saring dan biarkan disamping.
Dalam mangkok besar, masukkan semua sayur, 1/2 tsp garam dan kentang, aduk sampai semua tercampur rata.
Panaskan minyak dalam wajan, masukkan asafoetida atau bawang putih, biji cumin, cabe dan biji mastard. Kalau mastard sudah matang, tambahkan urad dal dan bawang putih. Aduk dan goreng sampai urad dal menjadi berwarna merah dan matang. Kemudian taruh campuran ini diatas semua sayur dan tambahkan kelapa yang sudah diparut dan preserved lemon, aduk sampai semua tercampur bagus.
Masukkan yogurt dalam mangkok kecil, aduk pakai garpu, tambahkan sisa garam 1 tsp, aduk lagi sampai kedua bahan tercampur bagus. Kemudian masukkan campuran yogurt kedalam campuran sayur, aduk sampai semua tercampur rata. Tambah setengah daun ketumbar dan aduk lagi. Setelah itu taruh dalam pot yang besar, panaskan dengan api kecil ( jangan rebus, hanya sekedar panas saja). Setelah hangat, angkat dan taruh di atas piring yang bagus.
Hiasi dengan sisa daun ketumbar.
Bagus dimakan dengan nasi.
All recipes are available on the Bali Advertiser website in both English and Indonesian versions. You can easily copy and paste and print. Paste as unformatted text.
