India is the second-largest producer of peanuts in the world, after China, and vegetarians make ample use of the protein-rich product by adding it to their meals, either cooking it along with vegetables and legumes (peanuts are a legume too, of course), or by adding it to various snack foods, such as Bombay mix. These peanuts are fully mature and completely dried, but when peanuts are young and fresh, they are often just boiled in their shells, rather like soybeans, and people sit around peeling and eating them.
It is only in one season that fresh peanuts are available. I buy them as soon as I lay eyes on them in any country I happen to be in, and I cook them in the following way:
SERVES 6 AS A SNACK OR TO EAT WITH DRINKS
• 2 dried hot red chilies
• 1 teaspoon black peppercorns
• 1 teaspoon whole fennel seeds
• 1 teaspoon whole cumin seeds
• 1 teaspoon whole fenugreek seeds
• 2 teaspoons salt
• 10 oz. fresh peanuts in their shells
1. Put 4 cups of water in a pan. Add all the spices and the salt, and bring to a simmer. Cover and simmer gently for 10 minutes. Strain the liquid and put it back in the pan.
2. Add the peanuts to the flavored water and bring to a boil. Cover, lower the heat, and simmer gently for about 10 minutes (15 if the peanuts are large). Strain thoroughly, and serve lukewarm or cold. Shell and eat.
