479. Mombasa Mix

A filling satisfying snack

   Packing is all done, finally cleared out the fridge and after breakfast we will be leaving for the airport. Really excited. There's much talk about the new terminal at the Chhatrapati Shivaji International Airport.Also will get to pass through the new terminal at the Jomo Kenyatta Airport after it got burnt and is now renovated.Who wouldn't be excited to go to India? I know of many Indians born and brought up in Kenya who really don't have such a strong feeling for India. There are times when the crowds and noise get to me. However after a good night's sleep, that is all over and I am ready for another exciting adventure. Shopping, eating out, movies, spending time with family and getting pampered. 

  As I had mentioned before, the cuisine in the coastal region of Kenya has a strong Indian, Arabic and local influence. One such dish is Mombasa Mix. People coming from upcountry don't want to leave Mombasa without having the famous egg kima chappatis, kachri bateta, mamri, vati dal bhajias, mogo crisps, roasted mogo and Mombasa mix. You will not find these dishes at fancy restaurants or hotels, but on the roadsides in the evening and small basic restaurants. Coconut gravy, chickpeas, bhajias, chutney and chevdo are the main ingredients for this dish. Kenyan chevdo is quite different from the chevdo or chivda available in India. Kenyan chevdo has potato crisps (chips) along with chickpea dal (chana dal), green grams (moong), flattened rice along with spices. 

Its not difficult to make. Its a nice filling dish to serve at a kitty party, kids gathering or as a meal on a lazy Sunday.

MOMBASA MIX

10 -12 servings

For the gravy:

2 cups of cooked brown chickpeas (brown chana)

2 -3 medium potatoes boiled, peeled

½ cup raw peeled and grated mango

½ cup thick coconut cream or 1 cup thick coconut milk

1 tbsp garlic paste

1-2 tsp red chilli powder

4 cups water

¼ tsp turmeric powder (haldi)

1 -1½ tsp salt

1 tbsp oil

For the chutney :

1 small raw mango, peeled and grated

1 cup grated fresh coconut

½ tsp salt

1 cup water

3 - 4 green chillis

For the vatidar  bhajia :

1 cup chora dal (split cowpea lentils)
½ cup moong dal with skin (split green grams) or chana dal (split chickpea)
1 cup chopped fresh fenugreek (methi) or amaranth leaves (terere bhaji)
½ cup grated raw mango
1 tsp cumin seeds (jeera)
1 tsp salt
1 tsp ginger paste
1 tsp green chilli paste or 2 chillis finely chopped
½ cup finely chopped onion

Oil for frying

3 - 4 cups chevo/chivda

Preparation of the bhajias :

1. Soak the dals separately overnight or for 8 hours.
2. Wash the dals and drain out the water.
3. Grind the dals coarsely  in a food processor.
4. Add the rest of the ingredients to the dal mixture. Mix well.
5. If the mixture appears too dry, add about 2- 3 tbsps of water. Usually its not required.
6. Heat oil in a deep pan or wok over medium heat.
7.  Drop a small piece of batter in the oil. If it comes up immediately, the oil is ready.
8. Take a tablespoon of batter and using your fingers pat it into a round flattish shape. Drop into the hot oil. Repeat till you have about 6 to 8 bhajias in the oil. Lower the heat and start turning the bhajias, starting with the one you dropped in first.
9. Fry till they are crispy and golden brown. Remove and put on a kitchen towel or colander to drain out the excess oil.
10. Before frying the next batch, make sure the oil is hot.

Preparation of the gravy :

1. If you are using dry chickpeas, you need 1 cup. Soak it overnight in warm water.
2. Next day drain out the water and wash the chickpeas.
3. Put the chickpeas in a pressure cooker. Add water till it just covers the chickpeas. Add 1 tsp salt. Close the lid and let it cook over medium heat for about 3 - 4 whistles. Alternately you can used canned chickpeas.
4. Cut the boiled potatoes into chunks.
5. Grind the grated mango into a paste.
6. Heat oil in a deep pan over medium heat.
7. Add the garlic paste and stir fry it for 30 seconds or so.
8. Add the turmeric powder and chilli powder.
9. Immediately add the cooked chickpeas.
10. Add salt, potatoes, mango paste, coconut milk or cream and the water.
11. Let the mixture simmer over medium heat for 10 minutes.

Preparation of the chutney :

1. Put the grated raw mango, salt, coconut, water and green chillis into a blender jug.
2. Liquidize the mixture.
3. Take the chutney out into a serving bowl.

Final preparation :

1. Spoon the hot chickpea gravy into a wide bowl.
2. Add 2 - 3 bhajias to it.
3. Add chutney and top it with chevdo.
4. Serve.

Tips :

• Adjust the chillis and other spices according to your taste.
• I prefer to used the tinned coconut milk or cream for this recipe as it makes the gravy a bit thicker.
• Mash a few potato pieces for a thick gravy.
• Can also serve red chilli chutney with Mombasa Mix. 

You may want to check out the following :

mamri

kachri bateta

cassava in coconut milk