Duruka recipes

Chetna Ben’s tuna duruka

This is the recipe that had Chef Seeto dreaming of duruka earlier in the week

8 medium size duruka

1 x 170g tin tuna, drained

1 small onion

2 tablespoon cooking oil

1/2 teaspoon mustard seeds

1/2 teaspoon Asafoetida (hing)

1 teaspoon minced ginger, garlic and chilli paste

1/4 teaspoon turmeric powder

1/4 teaspoon chilli powder

1/4 teaspoon curry powder

Salt to taste

1. Husk duruka. Break it down and sieve the white flash. Remove the middle stem and little stems.

2. Heat oil in pot and add mustard seeds, once it crackles add the hing, followed by the onion and fry until onions are translucent.

3. Add all the dry spice and minced ginger, garlic and chilli paste and continue frying.

4. Add crumbled duruka and mix throroughly, and then add the drained tuna.

5. Cook for 20 minutes, turning regularly so it doesn’t stick to the pan.

6. Garnish with fresh chopped coriander leaves.

7. Serve with fresh roti and green salad

Creamy pumpkin duruka

Serves 2

5 stalks duruka, remove from outer sheath

250 grams pumpkin, cut into chunky pieces

3 stalks of fresh lemongrass root, cut into 3″ pieces and flatten

2-3 fresh red chilli, chopped fine

2 tablespoon cooking oil

½ cup water

1 cup cow’s milk

Ghee, coconut oil or butter, for frying

Salt and white pepper

Light soy sauce

1. Fry pumpkin pieces in a hot frypan until slightly brown, season with salt and pepper

2. Add ½ cup of water and simmer until pumpkin turns soft.

3. Add 1 cup of milk with bruised lemongrass roots, duruka and fresh chilli.

4. The dish is ready once the milk begins to boil (don’t over boil!)

5. Season with light soy sauce (not the dark soy)

6. Enjoy with steamed rice

Crumbed duruka with palusami

This is the recipe that Chef Seeto created exclusively for his new TV show “Foods for Life”

Serves 4

4 stalks duruka, remove from sheath carefully

3 cups panko or normal breadcrumbs

4 eggs, lightly scrambled

1 cup normal flour

1 teaspoon sea salt

1 cup virgin olive or coconut oil

2 cups palusami (lovo or tinned)

6 pieces shiitake mushroom (tinned or dried from Chinese shops)

1 cup fresh coconut milk

2 lemons

Pinch of sea salt and white pepper

2 teaspoons Rewa butter

1. Cut the duruka flowers in half (2 pieces per serve) and sprinkle each with a pinch of sea salt.

2. Gently dust with the flour all over, then dip in egg, followed by rolling gently in breadcrumbs. all gaps should be covered.

3. Prepare a frypan and heat oil to medium heat (no smoking!), and fry two pieces of crumbed duruka at a time. Remove and place on paper towel. Strain oil to remove excess crumbs so they don’t burn. Continue until finished.

3. Meanwhile, reheat the palusami in a pan and add more seasoned coconut milk if too dry. Set aside.

4. In another frypan, add the butter and mushrooms and cook for 1-2 minutes until they brown, add 1 cup of seasoned coconut milk and simmer for 2 minutes until milk thickens.

5. On a plate, place palusami down first, place duruka on top. Then finish by saucing the mushrooms and coconut milk over the top.

6. Serve immediately.

Duruka and long bean in chilli pesto

Serves 2

5 stalks duruka

1 cup long beans, chopped

1 eggplant purple

4 pieces of cabbage (sliced into small pieces)

½ cup water

1 cup coconut milk

1 small knob ginger (or Thai galangal ginger)

2 dried bay leaf

2-3 lime leaves

1 stalk fresh lemongrass root, crushed

2 tablespoons cooking oil

2 cups chicken broth

1 teaspoon sugar

Salt to season

Chilli pesto

1 small onion, chopped fine

2 cloves fresh garlic, minced

2 long red chilli, remove seeds and chop fine

2 long green chilli, remove seeds and chop fine

2 tablespoon peanuts, crushed fine

1. In a pot, sauté the chilli pesto in a little oil until fragrant, then add lime leaves, bay leaf, ginger, lemongrass and water.

2. Bring to the boil and add the sugar, salt and chicken broth. Simmer for 1 min.

3. Add the duruka and all vegetables, bring to boil again.

4. Stir in coconut milk and check seasoning

5. Serve with rice or root crops

Charred duruka and

mushrooms in smoked coconut

Serves 2

5 stalks duruka, leave whole

1 cup tinned or fresh mushrooms, sliced

1 small onion, sliced fine

1 cup smoked coconut milk (scrape coconut, then scorch with hot stone, then squeeze)

Ghee or butter

1. Over hot charcoal or grill, roast the whole duruka inside their sheath, turning regularly so you don’t burn the outside. This takes a few minutes and you’ll begin to smell the duruka steaming. Carefully remove the cooked duruka from its casing

2. In the meantime, scrape two coconuts and with a very hot stone, scorch the scrapings before squeezing the milk.

3. In a frypan, sauté the onions and mushrooms in butter and season with a little salt and pepper. Remove from the pan and set aside (don’t wash the frypan just yet!)

4. In the same pan, add the smoked coconut milk and duruka. Season with a little salt and simmer for 2-3 minutes for the duruka to absorb the milk.

5. Transfer duruka and coconut milk to a plate, and add the sautéed mushrooms and onion.

6. Garnish with fresh coriander, radish and tomato if you like

7. Serve on its own or with root crops or rice

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