We were chatting on face book like we mindlessly do. It is usually at the very end of the day- very tired, brain dead, not particularly witty, friendly or even chatty. But it is always good,coz it is my sister, and I don’t have to put on any nice nice for her. She understands, I understand, it is all good.
One of the questions last night: what was for dinner? She’s been so busy at work lately, she cooked last night for the first time in…… she says ‘ages’. As we know, Aunty R also has an ACE cook of a husband, and Uncle C often gets to the stove before her. (And I must get around to coaxing some good recipes from him).
Puri and veggie curry? Whaaaaat? Does this ever happen to you? Sometimes I am so SHOCKED to hear what someone has cooked. Why had that delicious thought never crossed my mind? I cannot believe it sometimes. This was how I felt when she said quite simply and mildly: puri and veggie curry. I felt electric currents of excitement. I wanted the recipe RIGHT AWAY. Of course Aunty R obliged….right away. So over face book chat came bits and pieces of the recipes for puri and her version of a quick and yummy veggie curry.
Puris are the not so well known baby cousin of chapatis. Chapatis are cooked on a hot griddle ( or frypan) while puris which are made from the same dough are deep fried and puff into pillows. Mash a hot puri into an accompanying vegetable curry, dollop some plain yogurt and lime pickle on top and experience heaven.
Is your vegan house ready for this, Izzy? I think it will go down well. For your vegan friends, please substitute the yogurt with more hot water; works just as well. And the veggie curry is great with coconut milk. Enjoy folks.
Puri- about 10 pieces ( feeds two to three people)
- 1 cup ‘Atta’ flour, or whole meal flour
- 1/4 cup yogurt
- 1 to 2 tablespoons hot water
- rolling pin
- extra flour for dusting
- oil for deep frying
- Combine the flour with yogurt.
- Add hot water a drop at a time until you get a good dough consistency.
- Cover in a bowl with cling wrap and leave for at least an hour.
- Roll out the dough with a rolling pin onto a flour dusted surface.
- When the dough is rolled out thin ( about 2 mm), use something round with a sharpish edge to cut circles into the pastry. Circles should be about the size of a drinks coaster.
- Heat a saucepan filled with oil, and when very hot, gently slide your pastry disks into the oil.
- They will puff up quickly, but be careful not to burn them. Flip over and using a spoon, ‘bathe’ each surface with hot oil.
- Remove puri from the oil after a minute or two and drain on paper towels.
- Serve warm.
Aunty R’s Quick Veggie Curry
- 1 cup of cauliflower florets
- 1 cup aubergine, cut into bite size cubes
- 1 cup potatoes, cubed
- 2 tomatoes, cut into quarters.
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 teaspoons lime juice
- 1/4 cup milk
- 1 tablespoon oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1/2 green chilli chopped fine
- Heat the oil in a saucepan, and throw in the onion, garlic and chilli.
- When onion mixture is soft, add turmeric, aubergine and potatoes, and stir to combine well.
- Add 1/2 cup water and salt. Cover, reduce heat and cook for 5 to 6 minutes or until the potato and aubergine soften.
- Add the cauliflower and tomato, and lime juice and stir well.
- If potatoes are still hard, add a further small amount of water (1/4 cup) and replace lid to cook for another two minutes.
- Uncover, stir and add the milk. Adjust seasoning if necessary.
- Turn off the heat and serve warm with puri.
Note: using the same herb and spice mix, I made this curry with peas, potatoes and spinach instead. Puri is also excellent with chicken or beef curry, and dhal or sambar.