A popular Divali Dish -Curried Chataigne (Breadnut)
  Debbie Bachu Ragoonath
November 2020

Divali or Deepavali is a very auspicious event that has many aspects associated with the celebration. Delicious dishes are served during the festivities. Here is a recipe for a popular dish to help you enjoy the occasion.


Curried Chataigne (Breadnut)


Serves 8


1 chataigne (breadnut): 3 lbs

6 cloves of  garlic (minced)

½ cup chopped onion

1 piece of hot pepper

3 tbsp coconut oil

2 tbsp curry powder

2 ¼ cups water

½ tbsp. salt

2 cups coconut milk

1 tbsp culantro / bandania / chadon beni (shado beni) minced

1 tsp geera (cumin seeds)

½ tsp saffron powder



  • Cut into halves then eighths and peel.
  • Break into very thin small pieces, remove seeds and then remove coverings of the seeds.
  • Hot oil and sauté garlic, onion and pepper for 1 minute until golden brown.
  • Mix saffron and curry powder with ¼ cup water to a thick paste. Add to oil and cook for 1 minute, stirring occasionally.
  • Add chives and culantro to curry and cook for a further 1 minute.
  • Add chataigne and seeds and stir until blended. Add salt and cook for 5 to 10 minutes on medium heat.
  • Stir in coconut milk and water and bring to a boil. Lower heat and cover and simmer for approximately 45 minutes or until chataigne is tender.
  • Just before liquid is absorbed, stir in grinded geera and allow to cook for 5 minutes.


Important Note: Stir occasionally to prevent chataigne mixture from sticking to the bottom of the pot.

By: Debbie Bachu Ragoonath | FOOD | November 2020