My local supermarket has gone all exotic lately, stocking more unusual vegetables than the bog-standard potatoes, carrots and cabbages. I’d never heard of dudhi, cassava, chayote, and this one, eddoes (also called avri). The latter is a root vegetable, used in Indian and Caribbean food. Apparently you can treat it like a potato (peel it, boil it, mash it, chip it) or use it as a veggie ingredient in curries. That’s what I’ve decided to do.
Now let me be honest here: at the risk of offending eddoe lovers the world over, I thought it was alright – and just that: alright! Eaten without the curry, the flesh is very bland and rather slimy. With the curry, it’s a good vehicle for the sauce. Would I try it again? Hmm, er, no. Not as long as there are King Eddies on the shelves!
Serves 2 (or 4, as an accompaniment)
4 eddoes, peeled
1 tbsp ghee or vegetable oil
1 onion, finely chopped
3 garlic cloves, finely chopped
Thumb-sized piece of ginger, finely chopped
2 green chilies, deseeded and chopped
1 tsp hot curry powder (shop-bought is fine)
1 tin coconut milk
1. In a large pan of salted water, boil the eddoes until tender when pierced with a knife, approx. 10 mins. Drain and cool, then chop into thick slices.
2. Make the curry by heating the ghee/oil in a frying pan, then gently cooking the onions, garlic, ginger and chillies for around 10 mins, until soft. Add the curry powder and cook for a further 1-2 mins. Add the coconut milk and bring to the boil. Cook for 8-10 mins until the coconut milk has thickened. Add the eddoe slices and stir through. Reduce the heat and cook for a further 2-3 mins, until the eddoes are heated through.
3. Serve with naan bread or chapatis as a vegetarian main course, or with a meat course of your choice, as an accompaniment.