Archards~ Mauritian vegetable Pickle

A tasty and delicious  vegetable pickle, the perfect accompaniment to Mauritian dishes.

Ingredients:

120 grams/ 4 oz white cabbage finely shredded
120 grams/ 4 oz carrot grated
120 grams/ 4 oz green beans finely sliced
3 green chillies cut into slits
2 cloves garlic
1 tablespoon mustard seeds
1/2 teaspoon salt
1/2 teaspoon turmeric
1 tablespoon white wine vinegar
2 tablespoons sunflower oil

Method:

1.Coarsely grind the mustard seeds and garlic keep aside.
2. Bring a pan of water to boil and blanch the vegetables (carrots, beans and cabbage) for three minutes.
3. Drain the vegetables  and pat dry .
4. Heat oil in pan when it is hot, add the mustard seed and garlic paste.Add the salt, chillies, turmeric powder and sauté the mixture for a minute. Turn off the heat  and add the vinegar followed by the vegetables and mix well.
5.Leave the pickle  to cool then transfer to a sterilised jar.
6. Store in the refrigerator.

Serve with Dholl Puri

You may like:
Mauritian Lima bean stew

Submitting to:

 Flavours of Mauritius , event by simply.food guest hosted by Napur of UK, Rasoi and me

Mauritian Lima bean stew

Hearty and delicious Mauritian spicy Lima bean stew.

Ingredients:

300 g precooked tinned broad beans/ Lima beans
2 medium potatoes peeled and  diced
1 small onion finely diced
1 carrot peeled and diced
1 clove garlic
2 large tomatoes diced and puréed
1 tablespoon sunflower oil
1/2 teaspoon chilli powder
1/4 teaspoon black pepper
1 teaspoon salt
120 ml water
1 tablespoon fresh coriander finely chopped

Method:

1.Heat the oil in a pan, when it is hot sauté the garlic and onions until translucent.
2.Add the puréed tomatoes, potatoes and carrots. Add the salt, chilli powder, black pepper and the 100 ml water and bring the stew to a boil, once it comes to a boil reduce the heat and simmer for 10 minutes until potatoes and carrots are almost cooked.
3.Add the precooked Lima /broad beans and cook for a further 5 minutes.
4.Turn off heat and transfer the stew to a serving bowl.
5.Garnish with fresh coriander.

Serve with dholl puri.

You may like :
Masala corn on the cob with peanut gravy.

Submitting to:
Flavours of Mauritius , event by simply.food guest hosted by Napur of UK Rasoi.

Mauritian Dholl Puri (Spiced flat bread)

Delicious  flat breads with a spicy aromatic lentil filling.

Ingredients

For filling:

120 grams/ 4 oz yellow split peas, soaked in water overnight
1 teaspoon salt
2 green chillies finely chopped
1 tablespoon fresh coriander finely chopped
1/2 teaspoon  toasted cumin seeds
1/2 teaspoon ground cumin
1/4 teaspoon turmeric powder

For Dough:

240 grams / 8 oz wheat flour
1 cup water( use only as much as required)
1 tablespoon oil
1/2 teaspoon salt

6 tablespoons oil for cooking dholl puri
1 tablespoon flour for rolling .

Method:

1. Place the soaked split peas in a large pan and bring to boil, reduce heat

and simmer until split peas are cooked but not mushy.(Should be al dente)
2. Throughly drain the cooked split peas and coarsely grind them.Transfer them to a large bowl, add the salt, turmeric, ground cumin, cumin seeds,chillies and coriander. Mix well and keep a side.
3. In another bowl add the flour, 1 tablespoon oil and the salt, mix well  and gradually add a little water at a time to make a soft pliable dough.
4. Cover the dough and leave for 30 minutes.
5.After 30 minutes divide the dough into 8 balls.
6.Taking one ball at a time flatten it to form a 3 inch disc.Add a tablespoon of the mixture into the centre of the disc and bring all the edges together to encase the filling inside the dough.
7. Flatten the filled dough ball and roll it out gently on a floured surface as thin as you can get it approx 3-5 mm thick.
8. Heat a rolled skillet when it is hot place the rolled puri onto the pan, wait 1 minute and flip it.
9. Brush a little oil on top of the puri and flip it again.
10. Brush oil onto this side  and wait 1 minute  for underneath to cook before flipping  to cook the second oiled side.
11. Puri is cooked when brown spots appear on both sides.
12.Repeat for all the dough.

Serve dholl puri with Lima bean stew and Achard

You can watch a video of the process here.

You may like:
Touarits Tunisian  stuffed bread

Submitting to:

 Flavours of Mauritius , event by simply.food guest hosted by Napur of UK, Rasoi and me