I find that there is not a lot that one can do with French beans, especially in Indian cooking. Unless I have not discovered many magical recipes using this vegetable. I normally end up making an usili or a thoran (check my blog for details). Or add it in pasta or Chinese food. So, discovering…
Category: Main Dishes
Sindhi Moong Dal
Food tastes keep evolving, especially for me. For years, I avoided dals except when eating out. I was used to have something sour with my rice – and the South Indian dishes invariably used tamarind as a base. For the past two years, however, I have begun enjoying dals with no tamarind. Rajma (kidney beans)…
Bengali Potol Bhaja (Pointed Gourd Stir Fry)
I have often mentioned that I used to avoid pointed gourd like the plague, in years of yore. Until Hari arrived and made a dish using this vegetable. Since then, I have transformed into an ardent fan of this humble gourd that is abundantly available in summer. This vegetable is not much used in South…
Bengali Aam Dal (Red Lentils With Raw Mango)
I have often asked Hari to make Bengali dishes for me. But he always averred that Bengali food cannot be oil-free. I have to agree to that statement somewhat. The unique taste of Bengali food comes from the use of mustard oil. However, the unique taste of Kerala cuisine comes from the use of coconut…
Bharwa Karela (Stuffed Bitter Gourd)
Bitter gourd (also called bitter melon in many parts of the world) tastes exactly as the name suggests – bitter! It was, therefore, not one of my favourite vegetables in my formative years. I evolved from active dislike, to stoic acceptance to real appreciation, as I became older. I suppose it a question of training…
Jackfruit Curry
I am quite a fan of jackfruit. But I have only had it cooked as a dry dish. Most often, as a thoran. Sometimes, a North Indian preparation. There are several types of jackfruits. For thoran, the best results are with elongated, tender jackfruits called idi chakka. This variety is not available in North India…
Pindi Chole (Chickpea Curry)
This is a typical Punjabi recipe. I have eaten this several times at Punjabi restaurants – though never in anyone’s home. I wonder why? It is a fabulous tasting dish that pairs very well with Indian breads. Or even rice. The mélange of spices makes this dish what it is – a really exotic preparation….
Bagara Baingan (Hyderabadi Eggplant Curry)
I know several people who do not like eggplant. I often wonder why because it is a very tasty and versatile vegetable. Definitely one of my favourites. There are literally hundreds of recipes using this vegetable. One that I have always wanted to try was the iconic Hyderabadi Bagara Baingan. But every time we prepare…
Vegetable Tawa ‘Fry’
This dish is normally served at weddings and other celebratory functions in several parts of the country, especially North India. It is the most popular food counter at such functions. It is a live food counter where vegetables and the ‘masala’ are pre-prepared and kept on the tawa (girdle) separately. There are a variety of…
Karamani Kara Kuzhambu (Cow Peas Tangy Curry)
Kara kuzhambus are thick, tangy and often spicy gravy dishes, made in South India. Kuzhambu also has a broader meaning – signifying a gravy dish that can be mixed with rice. But kara kuzhambus are necessarily spicy and tangy. Most southern states have at least a couple of kara kuzhambus to their credit – like…
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