Servings: 10-12
Total preparation time: 1 hr 30 min
Ingredients:
2 medium chataigne ( breadnut) or 3 small
1 medium onion, chopped
2 pimento peppers, chopped
4 cloves garlic, chopped
3 tbsp curry
1 tsp geera powder
1/2 tsp saffron * (turmeric) powder
1 tsp amchar masala
2 tbsp green seasoning
3/4 cup coconut powder (about 75g)
2 tbsp coconut oil
1 1/2 tsp salt
Water
Directions:
Rub a bit of oil on your hands. This will prevent your hands from getting sticky. Peel the thick outer skin. Cut into quarters and remove the heart. Separate the seeds from the flesh. Chop the chataigne flesh finely. Remove the skin from the seed. (See picture). Place in a large bowl of water and wash.
Mix the curry, masala, green seasoning, geera, and turmeric with 4 tbsp of water. Heat oil and saute garlic, pimento peppers and onion. Add the curry mixture and allow to reduce to an almost sticky paste. Add the chataigne Coat evenly with the curry. Add salt to taste. Mix the coconut powder in 1 cup of water (or add pure coconut milk). Add to chataigne and simmer for 1 minute.
Pressure cook for 6 - 8 minutes.
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Source: simplytrinicooking.com
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