Mahadeo’s Curry for Bunny Chow (serves 5-6)
1. Heat 2 T. oil
2. Braise 1/2 chopped onion, 2 cinnamon sticks, 2 cardamom pods & 3 fresh curry leaves till onions are golden
3. Remove from heat and add: 1 T. curry powder (masala), 1 ½ tsp. chili powder, 1 dash turmeric powder, ¼ tsp. coriander powder, ¼ tsp. cumin powder, 1 tsp. crushed ginger and garlic
4. Heat together till aroma of spices comes out; be careful NOT TO BURN spices
5. *Add 1 kg (2lbs.) bone in chicken or lamb and 1 tsp. salt; brown meat (adding oil if needed, careful not to burn spices) until sauce thickens and changes color.
6. Add water to cover the meat and ½ chopped tomato
7. Simmer covered for one hour or until meat is almost tender; adding salt as needed to taste.
8. Add 3 lrg. (4 med.) cubed potatoes, water just to cover. Cook another 30 + minutes (until potatoes are soft/mushy); stir to combine and further thicken gravy
*Vegetarian: use kidney or sugar beans. Steps 1-4 and 8-9 remain the same. Steps 5-7 Add 1 cup beans, water, tomato and salt and cook until the beans are almost done.
To make one bunny= spoon curry into hollowed out end of a quartered loaf of bread.
Indian Peas and Cabbage (Mattar Gobi) (serves 4)
Brown in 1 T. oil: 1 clove garlic, minced
Add: 1 c. frozen peas, ½ tsp. ground cumin; stir briefly
Add: ¼ c. water; boil until water evaporates.
Add: 1 lb(500g/approx 5 c.) cabbage, shredded, ¼ tsp. ground turmeric, ½ tsp. salt, dash of ground red pepper or to taste
Stir and cook over medium heat 10 minutes. Cover during last 2-3 minutes.
-from Extending the Table
