Ingredients:
¼ cup canola oil
1 Tablespoon whole mustard seed
1 Tablespoon whole cumin seed
1 ½ cups diced onions
1 Tablespoon finely chopped or pureed jalapeno peppers
2 Tablespoons pureed fresh ginger
½ teaspoon chili powder
1 teaspoon salt
2 sweet bell peppers (red and green) sliced lengthwise
4 green onions diced
2 fresh mangos (not overripe) peeled and sliced lengthwise
1 can (8 oz.) whole baby corn, drained
½ cup mango pulp
¼ cup water
1 bag (12 oz.) Quorn* “chicken style tenders”
(or 2 cups cubed cooked chicken)

Chop and prepare all ingredients beforehand. Heat the oil on medium high heat in a heavy pan. Add mustard seeds. When they begin to pop, add the cumin seeds. Add the onions and cook until translucent. Add jalapenos, ginger, chili powder and salt. Toss until blended and fragrance begins to be released. Add peppers and green onions. Saute lightly about 5 minutes or until peppers begin to soften. Add the Quorn* or chicken, baby corn and mango slices. Add mango pulp and water, toss to coat. Cover and sauté at low heat until all ingredients are heated.
Note: Serve immediately. Mango slices will dissolve if cooked too long.

*Quorn is the brand name of a high quality meat substitute made from the fermentation of a member of the mushroom family. Available at the Good Food Store in Missoula and other sources of healthy products.

Availability of mango pulp: We use a canned product imported from India. If you are unable to get this product, use an overripe mango and blend the fruit in a blender.

From the kitchen of
Chef Sharon Twamley
Tipu’s Indian Café
115 ½ South 4th West, Missoula, MT 59801
406-542-0622
Open daily 11:30am-9:30pm
www.tipustiger.com

Sabzi Masala
Preparation time: about 1 1/2 hours

Ingredients:
1/2 cup oil (olive or canola)
1 Tbsp. mustard seed
1 Tbsp. cumin seed
1/2 tsp. ajwan seed
2 white onions, finely chopped
1 Tbsp. finely chopped fresh ginger
1 Tbsp. finely chopped fresh jalapeño
1 Tbsp. turmeric powder
1 Tbsp. cumin/coriander powder
1 tsp. garam masala
2 Tbsp. fenugreek leaf (fresh, if available)
1 head cauliflower
1 large can tomatoes
1 qt. cubed yams
2-3 red and green peppers
2 cups spinach and/or mushrooms, if desired
Salt, to taste

In a large, heavy pan, heat oil and fry mustard and cumin seeds until they begin to pop. Add ajwan seed and heat for 2 minutes. Add onions, ginger, jalapeño and fry for 5 minutes, until onions are translucent. Add the remaining spices, stirring regularly and fry for several minutes. Add fenugreek leaf and remaining vegetables. Reduce heat to medium, cover, and cook until yams are soft. Salt to taste. Serve hot with rice. Tastes even better the next day!

Serves 4-6.

Makka Masala
Preparation time: about 45 minutes

Ingredients:
1/2 cup oil (olive or canola)
1 Tbsp. mustard seed
2 Tbsp. cumin seed
1 Tbsp. ajwan seed
2 large red onions, finely chopped
1 Tbsp. turmeric powder
2 Tbsp. finely chopped fresh garlic
2 Tbsp. finely chopped fresh jalapeño
1 14- to 16-oz. can coconut milk
1/2 cup lemon juice
1 tsp. salt
3 lbs. frozen or canned corn kernels
1/2 cup chopped cilantro

In a large, heavy pan, heat oil and fry mustard seeds until they begin to pop. Add cumin and ajwan seed and heat for 2 minutes. Add onions and turmeric and fry for 5 minutes until onions are translucent. Add garlic and jalapeño, stirring regularly, and fry for several minutes. Add coconut milk, lemon juice, and salt. Add corn. Reduce heat to medium, cover, and cook until corn is fully heated and soft. Add cilantro just before serving and stir well. Serve hot with rice, or chill for a delicious salad.

Serves 4-6.