Dal fry is a typical North Indian lentil preparation with a distinctive and unique taste. I had always avoided making this dal as I was under the mistaken impression that the taste was primarily on account of the ghee (clarified butter) that is used in its preparation. I accidentally stumbled upon a recipe for this…
Category: Main Dishes
Thanjavur Drumstick (Pod From Moringa Tree), Potato And Eggplant Curry
Thanjavur (Tanjore) is a district of Thamizhnadu, famous for its iconic temples. Also equally well-known for its distinctive cuisine. This area has been a seat of Thamizh culture for several centuries and it’s cuisine has been handed down generation after generation. There are many temples in and around Thanjavur built by the Chola kings. Many…
Begun Bhaja (Roast Eggplant)
I had never been a fan of the large, round eggplant. That’s primarily because it is most often used to make bharta (mashed eggplant), which I am not very fond of. I subscribe to an organic food basket where I get 10 kgs. of vegetables every week – whatever is grown in the farm. And…
Elavan Mor Kootan (Ash Gourd In A Yogurt Based Curry)
I love yogurt based dishes in any form. Of course, I have been having the Palakkad mor kootan (curry in a yogurt base) since childhood. But it is only after moving to Delhi about 38 years ago that I discovered that almost all states in India have some form of a dish with a yogurt…
Aloo Mattar (Potato And Peas Curry)
This is a classic dish that, I suspect, originated from the North Indian state of Punjab. It is now more or less a national dish. Each region in the country have their own minor variations. But the basic dish is the same. It is a favourite in every household and , in days of yore,…
Banaras Ka Tori Chana (Banaras Style Sponge Gourd And Black Chickpeas)
Banarasi cuisine is supposed to be very famous. Unfortunately, I am not very familiar with this cuisine since I have visited Banaras only once. Even on that trip, my food was very restricted since I was on a pilgrimage and did not have any opportunity to savour the local cuisine. Where I stay (Delhi/NCR), the…
Curry Beans
I find French beans a little boring, unless it is added in small quantities in dishes like upma or Chinese style cooking. A lone dish of French beans is really not my top favourite. So, I rarely make dishes such as beans thoran or usili. I dislike cluster beans completely. So, I was relieved when,…
Lobia Masala (Black-eyed Bean Curry)
There are several types of beans used in Indian cuisine. I am not very familiar with the American terminologies such as refried beans. But I am quite sure that this is called black-eyed beans even in America. There are several dishes that can be made with this versatile beans. I normally stick to the tried…
Bihari Parwal Masala (Pointed Gourd Stir Fry)
Parwal (pointed gourd) was not one of my favourite vegetables when I first moved to Delhi in 1984. As usual, I bought it stoically once every 3 months – just to assuage my guilt that I am not eating seasonal and local. It was only when Hari came into my employ in 1997 that I…
Dondakaya Ulli Kura Karam (Ivy Gourd Stir Fry)
I have posted a couple of ivy gourd recipes before. This one is a little different, from the states of Andhra Pradesh/Telengana in the south of India. I seem to have an affinity for Andhra recipes. I do enjoy the bold taste of their dishes. And ivy gourd in a vegetable that is cooked at…
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