Food talk
 Light fare

Pushpesh Pant presents us with refreshing ivory in grass

WHO says that the South Indian repertoire is lacking in non-vegetarian delicacies? Swaagath, the eatery in Defence Colony in the Capital, has built up a loyal clientele on the strength of its dazzling menu of flesh, fish and fowl. To be honest, fish and seafood dominate but we are not complaining.

Others have tried to unveil the maansahari treasures that lie hidden beyond the Vindhyas — Coconut Grove, Royal Dakshin et al but none has made such an impact. Coastal — from Maharashtra through Goa to Mangalore and Malabar as well Chettinad delicacies are represented and we have enjoyed many a memorable meal there.

Contrary to popular misconception, this fare is not palate stinging but interestingly aromatic with pepper, cloves and cinnamon, with occasional whiffs of star anise. Recently we were treated to a brilliant samantvadi fish in to kill for emerald green tangy masala that was stunningly light and refreshing.

We went into raptures riling a pure vegetarian companion. She set us thinking hard when she commented — ‘It is the gravy not the fish you stupid man that is working the magic.’ To prove her point, she cooked for us what we offer to our readers this week as Ivory in grass.

Ivory  in  grass

Ingredients

Paneer 200 gm

Palak 100 gm

Hara dhania (coriander) 100 gm

Hari mirch 50 gm

Green ginger

(scraped and ground to paste) 2 inch piece

Garlic paste 1 tsp

Coconut milk 200 ml

Oil/ghee 1 tbsp

A small slice of unripe green mango

A sprig of mint (optional)

Salt to taste

Method
Cut the paneer into batons and keep aside. Clean and wash the palak and hara dhania. Chop coarsely. Deseed the chillies. Cut the slice of mango in small pieces. Put in a blender and grind to obtain a smooth paste. Heat oil in a thick-bottomed pan. Add the green paste, along with the ginger and garlic pastes. Cook on medium heat, stirring constantly for two to three minutes.

Reduce heat to very low and slowly stir in the coconut milk. Simmer for about five minutes. Add a little water if thin gravy is preferred. Season with salt. Gently lower the paneer batons and simmer for two to three minutes. Garnish with mint. Serve with rice or roti at room temperature.





HOME