Sunday, August 23, 2009

Suffed Peppers and Sweet Eggplant Relish

Couple days ago I have made this Stuffed Peppers. They came out slightly spicy and sweet with a strong pepper taste. I combined couple of ideas that I've tasted in a Greek and Indian restaurants and put it together in this dish.

Here is what you'll need if you would like to give it a try:

About 5 large sweet peppers, cleaned and set aside

3 table spoons of oil
1 large onion, diced
2 large carrots, washed and graded
About 1 pound of ground turkey or chicken (can omit the meat for a vegetarian version and increase the amount of carrot)
4 table spoons of Patak's Eggplant Relish ( it is widely available in Indian grocery stores or ethnic sections of the regular grocery store, if not available in your area- recipe for this wonderful relish follows down below) plus 1 tablespoon for the sauce
1 cup of raisins
Salt and ground pepper to taste

1 cup of uncooked rice, washed
Water enough to cover the rice mixture by about ½ inch.

Hit medium size Dutch oven and add oil. Sauté onion until translucent and add carrot. Sauté onion/ carrot mixture for couple minutes and add the meat. Let it cook for about 5 minutes. Mix well making sure that you breaks meat into as little pieces as possible. Add the relish, raisins, salt and pepper. Mix well. Add the rice and water. Bring to boil, lower the heat and cover with the lid. Cook for about 25- 30 minutes. Then open and check- rice should be very mildly not done.

Fill the peppers with the stuffing. Place them in a large dip pan. Put a cup of water mixed with 1 table spoon of the relish. You could add about ¼ cup of raisins to the sauce as well. It would add sweetness and depth of flavor. Place pan with the peppers on the stove. Once the sauce came to boil make sure to put a spoonful of sauce on each pepper. Cover with the lid and let cook and medium to low heat for about 30 minutes.

Brinjal Eggplant Pickle:
1 1/2 kg eggplants (brinjal)

4 ounces ginger (5 inch)
6 ounces garlic cloves (3 North American large pods or 6 small pods)
5 ounces hot red chili powder
1 tablespoon turmeric powder
2 tablespoons black mustard seeds, powdered
1 1/2 tablespoons fenugreek seeds, roasted and powdered
2 tablespoons cumin seeds, roasted and powdered
3/4 cup salt
1 cup sugar
1 1/2 cups prepared mustard oil(Indian grocory store) or vegetable oil
1 1/2 tablespoons tamarind pulp or tamarind paste
curry leaves, from indian grocory store (optional)
1 1/4 cups vinegar
Julianne or dice small eggplant. Layer eggplant with salt alternately. Let stand 4-5 hours till waterseperates from vegetable. Squeeze in handfuls eggplant till water is removed. Keep in seperate bowl. Grind ginger and garlic in some of the vinager to paste. Heat oil till smoke starts rising. Fry eggplant two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of eggplant. Add and fry garlic and ginger paste for 5 minutes. Add dry spices, fry 2 minutes. Add vinager and tamrind, mix well for 1 minute. Add curry leaves and sugar, mix well. Add eggplant mix well and cook 1-2 minutes. Cool and bottle.

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