Sunday, August 22, 2010

Got Coconut Milk??! Plus, Win Some Shredded Coconut!

Around our house the saying is "Got Coconut Milk??" A lot of the dishes I cook have origins in the Southern part of India and so coconut has become a staple in my pantry. Maybe one reason I love the taste of coconut so much is that we never had it in the house when I was growing up. Let's face it, coconut is not a big part of the Italian diet, and even if it was, my mom hates coconut and what mama doesn't like doesn't get served. As for me, I can't get enough of the stuff and I'm always looking for way s to work it into a dish.
  After my trip to Blankity Blank Farm I had a whole bunch of potatoes I was eager to use. I'd cooked the Viking Purples and was looking for a good recipe for the German Butterballs. I'd also found some cute little eggplants from Lunita Farm that were burning a hole in my fridge.
    Matchmaking is something that I absolutely suck at when it comes to people. My track record  has resulted in zero marriages, zero relationships and a lot of people who have never spoken to me again. However, when it comes to vegetables I know the perfect pairing, and those potatoes and those eggplants were just made for each other. Trust me.
    The dish I decided to make orginates in Tamil Nadu. It's a "wet" curry, almost soupy, and is a great entree for a Meatless Monday. Serve it with some rice, chapatti, a cold salad and you're all set for a feast. Also, it cooks up fast since the potatoes and the eggplants are steamed before cooking; this dish is a snap for a fast meal.
   Here's what to do.
  Cut up 6 to 8 baby eggplants
  Cut up 3 or 4 medium potatoes. I used German Butterballs
 Steam the potatoes and the eggplants for about 8 to 10 minutes or until they're slightly tender.  Don't let them get too soft.
  While they're steaming grind the spice:
 3 Tbs of toasted coriander seed
 Finely chop 2 large onions and 1 large shallot.
 In a deep skillet or kadhai heat 4 Tbs of coconut or other vegetable oil.
 When the oil is hot toss in:

 1 large cinnamon stick
 1 tsp of fennel seed
 8 fresh or frozen curry leaves
 Stir things around for a minute or two then add in the finely chopped onion and shallot
 Stir fry until the onions are starting to brown a bit then add in:
 2 dried red chili peppers and the crushed toasted coriander seed
  Stir this around for  a couple of minutes, then it's time to add in the potatoes and the eggplant pieces.
 Let them cook for a bit until the eggplants soften some more...

Then add in:
  1 large tomato cut into wedges
  1 2/3 cup of coconut milk
  7 Tbs of water
  Salt to taste.

 Bring everything to a simmer and let it cook for about 10 minutes or so. The vegetables will cook through and the sauce will thicken.
 Scatter about 2 Tbs of chopped fresh cilantro leaves across the top and you're ready to serve.
 A meatless, tasty, main dish in about 30 minutes. Can't beat that. The important thing to remember is...Got Coconut Milk??!
   And speaking of coconut.....
 Just A Reminder About my Giveaway
  If you'd like to get some Tropical Traditions Organic Shredded Coconut,  I'm going to be giving away 1 tub of dried shredded coconut to a lucky winner. Here are the rules.
  1.) Subscribe to Tropical Traditions free e-mail Newsletter by clicking the link. They offer all sorts of product specials and cool free recipes.
   After you do this, leave a comment on my blog letting me know you have, and either Twitter about my giveaway (@kathygori) or mention it on your blog with a link, and let me know.
2.) Subscribe to the Tropical Traditions Newsletter and if you don't follow me on Twitter, follow me @kathygori and Twitter about the giveaway. Or sign up to follow my blog The Colors Of Indian Cooking and let me know you've mentioned the giveaway on your blog with a link.
3.) Subscribe to the Tropical Traditions Newsletter and mention my blog and giveaway on Facebook, then let me know you have.
    I have to add for the fine print here:
Tropical Traditions provided me with a free sample of this product to review and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
    I'm offering this shredded coconut because I've been using it and it's great and I wanted  someone else to be able to enjoy it also.
  The winner will be drawn randomly through on Sept 1st.
   Meanwhile, I'm off to the big city of Petaluma today to see what I can see. Coming up... more crazy candy colored vegetables!


  1. Perfect matchmaking, Kathy! I can't even begin to tell you how good this looks to me right now. What a dish!

  2. My jaw hurts that looks so good. Great photos too!!!

  3. Glad you're sticking with food and not people!

  4. Must be a very aromatic dish, the combo of these flavorful spices looks tempting.

  5. wow, look at all those flavors and spices. eggplant is hit or miss for me most of the time, but i bet it tastes delicious with coconut milk.

  6. I have lots of eggplant and no one to give it to. Wish you lived nearby.

  7. Wow...You weren't kidding. (Wait till you see my eggplant) Beautiful and it looks tasty!

  8. That looks so fantastic. I've just started keeping coconut milk in the pantry as a staple ingredient and as I keep reading your recipes, I see I'll need to be buying more and more. This is a keeper. Many thanks!

  9. Such wonderful flavors, looks amazing :)

  10. Subscribe to Tropical Traditions free e-mail Newsletter

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    matt4melis at hotmail dot com



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