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- 300 GRAM CHICKPEAS, soaked and cooked
- 1 MANGO, peeled and cubed
- 1 TSP MUSTARD SEEDS
- 2 GREEN CHILLIES, chopped
- 10 CURRY LEAVES
- 50 GRAM PEANUTS, chopped
- 1 TSP GARAM MASALA
- 50 GRAM COCONUT, grated
- HANDFUL GREEN CORIANDER, chopped
- 4 TBSP LEMON JUICE
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- 150 GRAM SMOKED EEL, in pieces
- 2 POTATOES
- HANDFUL CUT GREEN HERBS, like parsley, sage, chives
- 2 TBSP TARRAGON VINEGAR
- 1 TSP WASABI
- 1 TBSP OLIVE OIL
- FRESH MILLED PEPPER
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Stir fry the curry
leaves, mustard seeds and green peppers for 3 minutes. Mix them with
the other ingredients. Toss the salad before serving.
3
December is Advocate's
Day in India. This day in 1884 was the birthday of the first president Rajendra Prasad, one of the architects of the
Indian Republic, and a
lawyer.
Click on culinary calendar for
Links between cooking and worldwide history.
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Mix the vinegar with oil, the pepper, the wasabi,
the green herbs and salt to taste. Cook the potatoes 20 minutes and
peel them. Mix them with the vinegar and herbs while still hot and leave
it to cool. Mix with the eel pieces and serve with toast.
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