Brandenburg-style Pulinkari

Ingredients

In this Brandenburg-style adaptation of Pulinkari, we incorporate local ingredients and spices to create a unique fusion of flavors. Instead of using traditional Indian spices like cumin and coriander, we incorporate Brandenburg herbs such as lovage and caraway seeds. Additionally, we replace some of the Indian vegetables with locally available ones, such as potatoes and carrots, to give the dish a distinct Brandenburg touch. We alse have the original recipe for Pulinkari, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon lovage, dried 1 teaspoon lovage, dried
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they turn golden brown.
3. 3.
   Add the caraway seeds and lovage to the pot and cook for another minute to release their flavors.
4. 4.
   Stir in the diced potatoes, sliced carrots, and diced red bell pepper. Cook for 5 minutes, stirring occasionally.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15 minutes or until the vegetables are tender.
6. 6.
   In a small bowl, mix the tamarind paste with a little water to form a smooth paste. Add the tamarind paste and coconut milk to the pot and stir well.
7. 7.
   Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Brandenburg-style Pulinkari hot with rice or bread.

Treat your ingredients with care...

• Tamarind paste — Soak the tamarind in warm water for 10 minutes, then strain and use the pulp to make the paste.
• Lovage — If you can't find dried lovage, you can substitute it with dried parsley or celery leaves for a similar flavor.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper.
• Adjust the consistency of the stew by adding more vegetable broth or coconut milk, depending on your preference.
• Garnish with fresh cilantro or parsley for added freshness.

Serving advice

Serve the Brandenburg-style Pulinkari hot with steamed rice or crusty bread. It also pairs well with a side of pickles or yogurt for a refreshing contrast.

Presentation advice

To enhance the presentation, sprinkle some toasted coconut flakes or chopped fresh herbs on top of the stew. Serve it in individual bowls or a large serving dish to showcase the vibrant colors of the vegetables.