Winter Vegetable Jalfrezi
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
Ingredients:
6 oz. green beans
2 large carrots, cut into 2″ by 1/4″ sticks
1 red or green bell pepper, cut into 1/4″ strips
4 medium red potatoes, peeled
2 Tbsp. vegetable oil
2 medium garlic cloves, sliced paper thin
1 Tbsp. finely julienned fresh ginger
1 long, green finger-hot chile, seeded and cut into 1/4
1 tsp. cumin seeds
2 medium scallions, cut into 1″ lengths
1 medium onion, coarsely chopped
1 medium tomato, coarsely chopped
salt
1-1/2 tsp. ground coriander
1/2 tsp. freshly ground pepper
1/4 tsp. ground turmeric
Instructions:
In a medium saucepan of boiling salted water, cook the green beans until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the beans to a colander and rinse them under cold water. Repeat the procedure with the carrots, cooking them until barely tender, about 5 minutes. Repeat with the bell pepper strips, cooking them for about 1 minute. Add the potatoes to the saucepan and boil until tender, about 10 minutes. Drain the potatoes and cut them into 1″ chunks.
Heat the oil in a large skillet. Add the garlic, ginger, green chile and cumin seeds and cook over low heat until fragrant, about 3 minutes. Add the scallions and onion and cook until softened, about 5 minutes. Add the tomato and season with salt. Cook over moderate heat until the liquid evaporates, about 2 minutes. Add the vegetables, coriander, pepper and turmeric. Season with salt. Cook, stirring, until the vegetables are heated through, about 3 minutes. Serve hot.
Recipe by Amarvilas Resort and Spa, from the January 2003 issue of Food and Wine Magazine.