Ridge gourd onion chutney spiced with pepper and tamarind. Add a spark to a simple Indian meal with this chutney on the side.
I made methi chawal (fenugreek rice) for lunch today and wanted a light, tart accompaniment to balance its bitterness. That’s when the pineapple sitting in the fridge caught my attention.
A knob of ginger, some Sri Lankan curry powder that a friend had got back for me from her Colombo vacation, and couple of other spices went in as seasoning to make this simple, tasty sautéed pineapple recipe.
When you have really fresh long green eggplant on hand, capitalize on the goodness of its insides. Cook it in a way that retains its juices. Ditch chopping and cubing, go for slitting and spicing. This recipe of spice-lined long green eggplant curry shows how.
Tinda gets its English name from its visual similarity to green apples. A member of the gourd family, tinda has a mild flavor, high water content and lots of vitamins/minerals. The vegetable is ubiquitous in Delhi – at arm’s reach in the local market, cooked every other day in office cafetarias. Not so in Bangalore. Here this gourd graces only the bigger stores, cellophane-wrapped and stocked with imported veggies like yellow peppers and Chinese cabbage.
I didn’t realize I’d crave for tinda till it became scarce. As with parval (pointed gourd), my love for this vegetable has been a recent change of heart. Whoever said that absence makes the heart grow fonder knew what he was talking about.
You’d expect the last mangoes of the season to be ripe yellow, robustly sweet and oozing juice, but nature has a way of subverting expectations. I cut open a fat Banganapalli this Sunday to have mango cubes as a post-lunch dessert. The mango’s insides turned out to be half-white and tending towards sour.
My first thought was to make sweet mango chutney but then the fresh aromatic ginger in my pantry nudged me to try something different – a chunky ginger jaggery chutney with mango.