Chatini Peau de Pipengaille

Ingredients

Outer skin from 1 kg of pipengaille (luffa acutangula),
1 medium onion finely chopped,
1 tablespoon finely crushed ginger,
2 tablespoons finely crushed garlic,
green chillies to taste,
1 green kaffir lime,
1 branch of caripoulet leaves or 2 kaffir lime leaves,
2 (or 3) tablespoons vegetable oil,
salt to taste,
water to boil pipengaille skin,
optional dried prawns
(50 grams).

Method

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.

Carefully 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.

Drain the 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 aside.

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. Put aside.

In a 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.

Source : 

Madeleine's recipe : Chatini Peau de Pipengaille

Discover more of Madeleine’s Mauritian cuisine in

‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe