Friday, September 23, 2011

Indian Nachos with Mint Raita and Black Mustard Seed

Our raised bed garden's still going strong, so we made some nachos from the tomatoes, mint, okra, and peppers that we grew. I thought, why not try this barroom classic with a little twist...Indian flavors! Crazy, sure, but good. Think of it like this: a simple veg curry on a tiny papadum with a fragrant, creamy sauce. You just load up papadum chips in a single layer onto a plate and microwave for one minute to get these going.

This would make a great unexpected appetizer or a casual main course. Try subbing the vegetables you have available from your farmer's market or garden for a unique take on this unusual dish.

Indian Nachos with Mint Raita and Black Mustard Seed

1 shallot
2 garlic cloves
1 small jalapeño

1 small piece of ginger (peeled)
1 tablespoon of butter

1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon curry
1/2 cup coconut milk
1 tablespoon canola oil
1 cup potatoes (small dice)
1/8 cup okra (thinly sliced)

1/8 cup tomatoes (small dice)
1/8 cup English peas
2 dozen papadums (approx.)
Mint Raita*
black mustard seed

Finely chop the first four ingredients in a food processor. Melt butter in a large frying pan over medium heat and add the coriander, cumin, and curry. Once the spices become fragrant, add the chopped shallot, garlic, jalapeño, and ginger mixture. cook for two minutes. Add the coconut milk and stir. Set sauce aside. In the same pan over medium high heat sauté the potatoes in the canola oil until golden and tender. This should take about 4 minutes. Add the okra, tomatoes, and peas and heat through. Add the sauce and remove from heat. Arrange papadums on a platter and top each with about a teaspoon of the vegetable curry. Garnish with mint raita and a pinch of black mustard seed.

*Mint Raita

1/4 cup mint
1/4 cup yogurt
Lime zest
1/2 tsp sugar
1 tablespoon water

Blend all ingredients in a food processor until mint is finely chopped.

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