Recipe

Make Curry Leaf Mayonnaise

1. In small bowl, whisk together ingredients until smooth. Use right away or store in airtight container in refrigerator for up to 2 weeks.

Make Tomato Mint Chutney

1. In small bowl, combine raisins and apple cider vinegar. Let stand until plumped, about 10 minutes.
2. Meanwhile, in medium saucepan, heat canola oil over medium heat. When oil is hot, add shallots, garlic and ginger, and cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add tomato paste and cook, stirring, until vegetables are evenly coated, about 1 minute.
3. Add tomato purée, diced tomato, sun-dried tomatoes, brown sugar and raisins and their vinegar. Bring to a boil over high heat, then reduce heat to medium and simmer, stirring frequently, until thickened, about 15 minutes. Stir in cherry tomatoes and mint. Season with salt and pepper. Remove from heat and let cool.

Make Tempura Broccolini

1. In medium bowl, whisk together flour, cornstarch, baking powder and salt. Whisk in sparkling water until just combined.
2. Line plate with paper towel. In deep medium saucepan, heat 4″ of vegetable oil to 375°F over medium-high heat. Working in batches, dip broccolini stems one at a time into batter, then carefully place in hot oil and deep-fry until crisp and golden, about 3 minutes, turning halfway through cooking until both sides are golden brown. Using slotted spoon, transfer broccolini to paper towel to drain and season lightly with salt and pepper.
3. Arrange broccolini tempura on serving platter and serve Curry Leaf Mayonnaise and Tomato Mint Chutney on the side.