Outer skin from 1 kg of pipengaille (luffa acutangula),
1 medium onion finely chopped,
1 tablespoon finely crushed ginger,
2 tablespoons finely crushed garlic,
chillies to taste,
1 green kaffir
1 branch of
caripoulet leaves or 2 kaffir lime leaves,
2 (or 3) tablespoons vegetable oil,
salt to taste,
water to boil
Please note that all spoonful measures are flush spoonfuls.
If you want to include the dried prawns
in the chatini, soak the prawns overnight in water at
room temperature. Cover with an inverted saucer to fully
soak the dried prawns.
cut your pipengaille into 6 inch (150 mm) lengths. Using
a very sharp knife, slice off the pipengaille skin.
Remove only the green pipengaille peels.
Boil the pipengaille
peels in plenty of water, with 1 tablespoon of crushed
garlic and the caripoulet or kaffir lime leaves. Allow
to simmer until the pipengaille peels have softened and
suitable for blending.
pipengaille peels and put aside on kitchen paper on an
oven grill to allow any water to drain.
If using dried prawns,
drain the soaked prawns and press the prawns in your
hand gently to remove all excess water. Put 1 tablespoon
of vegetable oil in a small saucepan and over medium
high heat, gently fry the soaked prawns to a light
golden colour. Make sure not to overcook or burn the
soaked prawns. Remove from saucepan, drain and put
In batches, place the boiled
pipengaille peels, finely chopped onions, remaining
garlic, crushed ginger, fried boiled prawns if
desired, quartered kaffir lime and green chillies
in a blender. Blend well to a fine and uniform paste.
saucepan large enough to contain the blended
ingredients, heat over medium to high heat 2 tablespoons
of vegetable oil. When hot, pour in the blended
ingredients, gently stir fry the mixture until cooked
and all loose moisture (free water) allowed to
evaporate. Be careful not to overcook or burn the
ingredients. Add salt to taste and mix well. Stir and
taste at regular intervals.
Enjoy as an side dish with your
meals or some people eat this with boiled rice.
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