Clike a spring watercolor. Shades of blue for the old painted wooden table and the handcrafted ceramic plates. With salad that comes in all sorts of colors.
INGREDIENTS FOR 4:
2 cm of ginger, peeled and cut into julienne strips
1 bird’s eye chilli, finely chopped
5 tablespoons lime juice
1 teaspoon of salt
grapeseed oil
1 onion cut into thin slices
4 cloves of garlic cut into thin slices
1 and 1⁄2 tablespoons chickpea flour
2 tablespoons crunchy peanut butter
1⁄2 pointed cabbage cut into thin strips
2 green mangoes
2 medium carrots peeled and cut into julienne strips
a handful of mint leaves
a handful of coriander leaves
60 g crushed salted peanuts.
Procedure
Place the ginger and chilli in a bowl, add the lime juice and salt and leave to macerate.
Place a plate lined with absorbent paper next to the stove. Heat 5 tablespoons of oil in a non-stick pan over medium heat and, when it is smoking, add the onion. Separate the slices with a wooden spoon and frystirring a few times, until browned and crispy. Drain it with a slotted spoon and place it in the prepared dish.
Burmese mango salad with peanuts and lime. Recipe by Meera Sodha, photos by David Loftus, taken from “East” (Guido Tommasi Editore).
Fry the garlic in the same pan for 2 minutesuntil it is dark (be careful: it cooks quickly), and transfer it to the plate. Mix the chickpea flour with the remaining oil in the pan over a very low heat to obtain a paste. Continue mixing for 1 minute, add the peanut butter, stir for another 1 minute and remove from the heat.
Place the cabbage in a large bowl. Peel the mangoes and cut them into julienne strips up to the core with a vegetable peeler; if you cut them by hand, remove the pulp and cut it into julienne strips. Add the mango and carrots to the cabbage.
“East” by Meera Sodha (Guido Tommasi Editore)
Set aside a handful of fried onion for garnishand add the rest to the cabbage along with the fried garlic. Mix, add the chickpea and peanut paste and the ginger, chilli and lime mixture, and mix.
Taste, season with lime and salt, if necessary. To serve, chop and add the herbs, mix and sprinkle with the crushed peanuts and remaining fried onions.
His India (and surroundings)
English daughter of Ugandan Indians, Meera Sodha is the award-winning author of this beautiful East (Guido Tommasi Editore). Chef and food writer with millions of copies, Meera keeps on Guardian a vegan cooking column. In Easthis fourth book, he suggests 120 vegan and vegetarian recipes from Bangalore to Beijing. An exciting journey.