Dish of Aloe Vera Curry
(click to enlarge)

Aloe Vera Curry


India - Rajasthan   -   Gawar Patha
Serves:
Effort:
Sched:
DoAhead:  		 2 main
***
50 min
90%Yes		 In India, Aloe Vera is used as a cooked vegetable. This recipe, from the northwest, is a light summer dish, mildly spiced. You will be surprised by the light crunchiness of what looks like clear jello cubes.

2
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in
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T
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Aloe Vera leaves (1)  
-- Ground Spices
Coriander seed
Fenugreek seeds
Chili powder (2)
Amchoor (3)
Jaggery (4)
Salt
-- Whole Spices
Cardamom, Black
Star Anise
Cinnamon
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Oil, Mustard (5)
Asafoetida (6)
Water
Tomato purée
Yogurt
PREP   -   (45 min)
  1. Prepare ALOE VERA as shown on our Aloe Vera page. Cut into about 1/2 inch cubes and rinse well.
  2. Parboil Aloe Vera in lightly salted water for about 2 minutes. Drain and set aside.
  3. Grind all Ground Spices as needed. Mix all.
  4. Bruise the Black Cardamom just enough to crack it a little.
  5. Beat Yogurt and mix with Tomato Purée.
RUN   -   (15 min)
  1. Select a sauté pan (a 2 quart is sufficient for even a double recipe) and add Oil of choice.
  2. IF using Mustard Oil, heat it to the first wisp of smoke (above 500°F/200°C) and immediately take it off heat and let it cool down. If using other oils, skip this step.
  3. Heat oil to a light frying temperature (around 300°F/150°C). Stir in Whole Spices for a about 30 seconds, then Asafoetida for a few seconds, followed by Ground Spices for just a few seconds (if they smoke, the oil was too hot, start over) and then the Aloe cubes and about 2 Tablespoons Water. Simmer about 3 minutes.
  4. Stir in Yogurt mix and keep stirring over medium heat for about 3 minutes or so.
  5. Serve hot with plenty of steamed Basmati rice.
NOTES:

  1. Aloe Vera:

      These should be fresh whole leaves weighing 10 to 12 ounces each. Prepare according to our Aloe Vera page. You should end up with about 8 ounces of gel cubes.

  2. Chili Powder:

      The relatively mild Kashmir powder is appropriate for recipes from this region. For details see our Indian Chilis page.

  3. Amchoor:

      This is dried unripe mango powder, used as a souring agent in dry regions of India where fresh citrus is not available. If you don't have it you can replace it by using 1-1/2 Tablespoons Lemon Juice stirred in at the end of cooking. For details, see our Sours page.

  4. Jaggery:

      This is unrefined cane sugar much used in India. You can replace it with Mexican Piloncillo or with dark brown sugar. It is here to counter the very slight bitterness of Aloe Vera. For details see our Sweeteners page.

  5. Mustard Oil:

      This unique oil is typical of the region. Heating it to the smoke point changes its taste from acrid to sweet. It can be found in markets serving an Indian community. It is always marked "for massage use only" due to lack of FDA approval based on health considerations no longer considered valid. For details see our Mustard Oil page.

  6. Asafoetida - Hing:

      This is the resin of a giant fennel plant, used in India by sects forbidden to eat onions or garlic.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form. For details see our Asafoetida page.
  7. U.S. measures: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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