Since the Sangria that we ordered was rather mediocre, these tiny green peppers were just what we needed to add the zing to the evening as we as we enjoyed the cool breeze that swept through the Plaza Mayor, a bustling square in the heart of Madrid.
Spaniards, like us Indians, have dinner around 9 o'clock at night. After work, they like to unwind with their friends over a glass of wine. Accompanying the drinks, they have tasty little nibbles or "tapas" a word meaning to cover and which originated from the custom of covering the glasses of wine with tiny plates to prevent flies from falling in! Some ingenious bar tender began placing bits of ham on the plate which were then eaten along with the wine. Gradually, ham gave way to another nibble and soon a completely new culinary delight was discovered, which covers a wide range of food from fried calamari to Russian salad.
Vegetarians have a hard time looking for suitable fare especially while travelling abroad, so I was more than thrilled to discover that Pimientos de Padron was a pure vegetarian dish - and a spicy one at that, perfect for the Indian pallate. These tiny little green peppers that are mild and easy to down are deceptive because just when you begin to enjoy their piquant sweetness, you bite into a real hottie that will have you reaching out to the Sangria to quench those explosions in your mouth!
Piemento de Padron then are the chillies from Padron, the tiny green peppers that grow in the North West of Spain. Walking through the familiar market of Bhaji Gulli , I was astonished to find a similar looking chilli and I brought home some to try my own desi version of this dish. Of course, they were much fiercer than the Padron chillies and I would advise some caution and discretion while downing them. But if you can manage the fire power, go ahead and enjoy them especially now when Mumbai is enjoying a distinct chill!
Bhavnagari chilies are the closest to the green peppers from Padron.. Last week they were simply perfect, smaller and less pungent but as the vegetable seller told me, the unseasonal rains played spoil sport, making the chillies longer and spicier.
To make this dish you will need:
100 g of Bhavnagari green chillies
1 tspn of Extra Virgin Olive oil
Salt to taste
What to do:
1. Wash and pat dry the chillies
2.Heat the oil in a non stick pan to smoking.
3. Add the chillies and let them sizzle till they are slightly browned, giving them a good stir.
4. When the skins get soft, sprinkle with salt or sea salt if possible and serve hot!
A very blurred picture of an otherwise tantalising appetizer!
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