However, its true potential lies in its mature state, where it can be roasted, boiled, or even ground into a flour to make delicious breads and pastries. This mighty fruit is not only versatile and delicious, but it also provides numerous health benefits. It is packed with essential nutrients like fiber, vitamins, and minerals that help keep our bodies functioning at their best.
The chataigne (breadnut) is a symbol of resilience and adaptability, as it manages to thrive in various climates and soil types. It reminds us that even in the face of adversity and challenges, we can still grow and flourish. So let us not underestimate the power and potential of the chataigne (breadnut). Let us embrace its versatility.
Prep Time: 1hour hr 30minutes mins
Cook Time: 8minutes mins
Total Time: 1hour hr 38minutes mins
Course: Vegetarian
Cuisine: East Indian
Servings: 10 – 12 (per 28g per serving
Ingredients
- 2 medium chataigne breadnut or 3 small
- 1 medium onion chopped
- 2 pimento peppers chopped
- 4 cloves garlic chopped
- 3 tbsp. curry
- 1 tsp. geera powder
- 1/2 tsp. turmeric powder
- 1 tsp. amchar masala
- 2 tbsp. green seasoning
- 3/4 cup coconut milk powder about 75g
- 2 tbsp. coconut oil
- 1 1/2 tsp. salt
- Water
Instructions
- Rub a bit of oil on your hands. This will prevent your hands from getting sticky. Peel the thick outer skin. Cut into quarters and remove the heart. Separate the seeds from the flesh. Chop the chataigne flesh finely. Remove the skin from the seed. Place in a large bowl of water and wash.
- Mix the curry, masala, green seasoning, geera, and turmeric with 4 tbsp of water. Heat oil and saute garlic, pimento peppers and onion. Add the curry mixture and allow to reduce to an almost sticky paste.
- Add the chataigne Coat evenly with the curry. Add salt to taste. Mix the coconut powder in 1 cup of water (or add pure coconut milk). Add to chataigne and simmer for 1 minute.
- Pressure cook for 6 – 8 minutes.
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Recipe © Simply Trini Cooking. All rights reserved
Curry Chataigne
Ingredients
- 2 medium chataigne breadnut or 3 small
- 1 medium onion chopped
- 2 pimento peppers chopped
- 4 cloves garlic chopped
- 3 tbsp. curry
- 1 tsp. geera powder
- 1/2 tsp. turmeric powder
- 1 tsp. amchar masala
- 2 tbsp. green seasoning
- 3/4 cup coconut milk powder about 75g
- 2 tbsp. coconut oil
- 1 1/2 tsp. salt
- Water
Instructions
- Rub a bit of oil on your hands. This will prevent your hands from getting sticky. Peel the thick outer skin. Cut into quarters and remove the heart. Separate the seeds from the flesh. Chop the chataigne flesh finely. Remove the skin from the seed. Place in a large bowl of water and wash.
- Mix the curry, masala, green seasoning, geera, and turmeric with 4 tbsp of water. Heat oil and saute garlic, pimento peppers and onion. Add the curry mixture and allow to reduce to an almost sticky paste.
- Add the chataigne Coat evenly with the curry. Add salt to taste. Mix the coconut powder in 1 cup of water (or add pure coconut milk). Add to chataigne and simmer for 1 minute.
- Pressure cook for 6 – 8 minutes.
