Oriya Style Artichoke Caponata

Ingredients

In this Oriya adaptation of Caponata di carciofi, we incorporate Oriya spices such as mustard seeds, cumin, and turmeric to infuse the dish with a distinct flavor profile. Additionally, we use tamarind pulp to add a tangy twist, which is a common ingredient in Oriya cuisine. The dish is also garnished with fresh coriander leaves, which adds a refreshing element to the final dish. We alse have the original recipe for Caponata di carciofi, so you can check it out.

• 4 medium-sized artichokes, cleaned and quartered 4 medium-sized artichokes, cleaned and quartered
• 2 tablespoons mustard oil (30ml) 2 tablespoons mustard oil (30ml)
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tamarind pulp (30ml) 2 tablespoons tamarind pulp (30ml)
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 8g
• Protein: 4g
• Fiber: 9g
• Salt: 1g

Preparation

1. 1.
   Heat mustard oil in a pan over medium heat.
2. 2.
   Add mustard seeds and cumin seeds. Allow them to splutter.
3. 3.
   Add turmeric powder and sauté for a few seconds.
4. 4.
   Add sliced onions and sauté until they turn translucent.
5. 5.
   Add sliced bell pepper and cook until they become slightly tender.
6. 6.
   Add diced tomatoes and cook until they soften.
7. 7.
   Add the quartered artichokes and mix well.
8. 8.
   Cover the pan and cook on low heat until the artichokes are tender, stirring occasionally.
9. 9.
   Once the artichokes are cooked, add tamarind pulp and salt. Mix well.
10. 10.
    Cook for an additional 2-3 minutes to allow the flavors to meld together.
11. 11.
    Garnish with fresh coriander leaves.
12. 12.
    Serve hot with rice or roti.

Treat your ingredients with care...

• Artichokes — Make sure to clean the artichokes thoroughly, removing any tough outer leaves and trimming the stems. To prevent discoloration, soak the artichokes in water with a squeeze of lemon juice before cooking.

Tips & Tricks

• If fresh artichokes are not available, you can use canned or frozen artichoke hearts as a substitute.
• Adjust the amount of tamarind pulp according to your taste preference for tanginess.
• For a spicier version, add a finely chopped green chili along with the bell pepper.

Serving advice

Serve Oriya Style Artichoke Caponata as a main dish with steamed rice or alongside roti for a complete meal. It can also be enjoyed as a side dish with other Oriya delicacies.

Presentation advice

Garnish the dish with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a traditional Oriya thali (plate) for an authentic touch.