Nopales + India: Bhindi Masala-style Nopales

Ease of Preparation: Medium

Yield: 4

Ingredients:

• 2 ½ tablespoons (37.5 ml) ghee (or veg oil)
• 1 pound (454 g) nopales cactus pads
• 2 teaspoons (10 ml) cumin seeds
• 1 medium red onion, chopped
• 1-inch (2.5 cm) piece ginger, chopped
• 1-2 green chilies, chopped
• 2 medium tomatoes, chopped
• 1 teaspoon (5 ml) ground coriander
• 1 teaspoon (5 ml) ground turmeric
• ¼ teaspoon (1.25 ml) cayenne
• Salt
• ½ red onion, sliced
• 15 curry leaves
• Vegetable oil for frying
• Paratha, chapatti or naan to serve

Method:

With a sharp knife, cut away any spines on the cactus pads. It quite spiny, use a blowtorch first to burn away the sharp tips. Cut the cleaned pads into 1-inch (2.5 cm) squares; rinse and pat dry.

Heat 1 tablespoon (15 ml) ghee in a pan over medium heat. When hot, add the chopped nopales to the pan and cook for 8-10 mins. Stir often.

Remove the nopales and wipe out the pan.

Heat the remaining 1 ½ tablespoons (22.5 ml) ghee over medium heat. When hot, add the cumin seeds and let them sizzle for few seconds.

Add chopped onion, ginger, coriander, cayenne, turmeric, and green chili and sauté for 2-3 minutes, until soft.

Add chopped tomatoes and cook for around 4 minutes, until soft.

Add the coriander, turmeric, cayenne, and salt. Mix well. Add a few drops of water, if needed, to keep the spices from burning

Return the cooked nopales to the pan and mix well. Reduce heat and cook for 5 minutes without covering the pan.

In the meantime, heat a shallow pan of vegetable oil to 300F. Add the curry leaves and fry until crispy. Remove with a spider or slotted spoon and transfer to a paper towel lined plate.

Garnish with sliced red onions and fried curry leaves. Serve with paratha.