Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.
For the Nutty Sauce:
2 cups freshly grated coconut meat
1 ounce raw peanuts
1/2 ounce raw cashew nuts
2 teaspoons sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/2 teaspoon fennel seeds
1 teaspoon tamarind sauce
For the Chiles:
1/4 cup vegetable oil
1 teaspoon turmeric
5 teaspoons Onion Sauce (see recipe above)
1 small fresh tomato, chopped
1/2 teaspoon New Mexico red chile powder
Salt to taste
1/2 cup yogurt
8 fresh New Mexican chiles, sliced on the side to remove the seeds, stems left on
1/2 teaspoon mustard seeds
2 sprigs fresh curry leaves, or 1/2 teaspoon dried curry leaves, rehydrated and patted dry
1/2 teaspoon lemon juice
To make the nutty sauce, dry-roast all the ingredients except the tamarind sauce in a frying pan, then add them to a blender with the tamarind sauce and a little water and process to a fine paste. Set aside.
To make the chiles, heat 2 tablespoons of the vegetable oil in a large frying pan, add the turmeric and onion sauce, and heat gently. Add the tomatoes, chile powder, and salt.
Whisk in the yogurt and mix well. Continue to stir until the mixture thickens, about 5 minutes. Add the nutty sauce paste and cook for 10 to 12 minutes, stirring occasionally.
In another frying pan, heat the remaining oil and lightly sauté the chiles for 2 to 3 minutes, turning several times. Transfer the chiles with tongs to the yogurt mixture and add the mustard seeds and curry leaves to the oil and heat until the mustard seeds pop.
Then transfer this oil to the yogurt mixture and stir everything together. Cook on low heat for an additional 2 to 3 minutes. Check for salt and add the lemon juice.
Heat Scale: Medium