Peanut Sesame Vegetable Curry

Today's recipe has been on my meal rotation for a year or two and I'm finally getting around to posting it. It is certainly blog-worthy, taking only 10-15 minutes of hands on time, with rich and flavorful results.

The inspiration for this recipe comes from this stuffed eggplant recipe on Mahanandi. The original recipe is exquisite. Over time, I've used it as inspiration for a vegetable curry with many variations. From Indira's recipe, I gleaned two things: (a) the peanut sesame spice powder that becomes the base for a creamy curry and (b) the technique of releasing steam after turning off the pressure cooker to keep the vegetables from completely falling apart. Using this method, they get cooked to tender perfection in a matter of minutes without becoming a mushy mess. Of course, the recipe would also work on the stove top if you feel unsure of releasing steam from a pressure cooker in a safe way.

Peanut Sesame Vegetable Curry

(Adapted from this recipe from Mahanandi)

1. Dry roast the following until toasty and fragrant, then cool down and grind into a powder:

• 1/2 cup peanuts
• 1/4 cup white sesame seeds
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 small piece cinnamon 
• 4 - 5 cloves
• 1/4 tsp. fenugreek seeds

2. Prepare the vegetables and set aside. You need 5 cups or so or large vegetable chunks. I like using some combination of summer squash, zucchini, eggplant, carrots, potatoes. Baby vegetables like baby eggplants and tiny pattypan squash would also work well here.

3. Heat 2 tsp. oil in the body of a pressure cooker. Temper it with 1 tsp. mustard seeds and a sprig or two of curry leaves.

4. Add the following and stir for a few seconds:

• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder (or to taste)
• Salt to taste
• Peanut sesame spice powder
• 1 tsp. tamarind paste
• 2 tsp. jaggery

5. Add the vegetables and 4 cups water (adjust the amount of water depending on what consistency you like) and pressure cook for 1 whistle. 

6. Gently release the steam right after turning off the pressure cooker. Be careful while doing this! 

7. Taste the curry and adjust as required- the magic is in finding the right balance between the rich nutty texture and the salty, tangy, spicy and sweet flavors. 

I enjoy this curry most with rice, yogurt, a cabbage stir-fry and some pickle on the side, accompanied by something crispy like papad or potato chips. It is nothing short of an everyday feast.

* * *

I'm hosting an ice cream social next weekend and short-listing some frozen treats that I want to serve at the party. I was reminded of an ice cream flavor that I used to love. It is a frozen dessert known as cassata in Bombay- a kind of terrine with three layers of different flavors of  ice cream and a topping of nuts (I'm quite sure toasted cashews), served in slices. I can't remember what the flavors are, and whether there is a layer of cake.

This was the dessert served at my younger aunt's wedding reception, more than 25 years ago. Her 4 small nieces were all dressed in coordinating pale pink frocks, frothy concoctions of satin and lace. We took advantage of the general chaos and the relative lack of adult supervision, and ate plate after plate of cassata ice cream, giddy with the joy of tasting three different flavors at one go. I don't think I have tasted it since. Food memories can be so powerful and long-lived.

Maybe cassata is still made and sold today, or maybe it enjoyed temporary fame and is not popular today. In any case, if you have tasted cassata and know what the layers and the flavors are, I'd sure appreciate if you left a comment- thank you! If I can, I'd love to recreate this nostalgic summer treat.