As promised in the last post, here comes my recipe for eggplant tomato curry.
I most often use the fat purple eggplant for bharta, but on long workdays the whole roasting process seems too labor-intensive and I want to make a curry that moves from kitchen to dinner table quickly. This no-onion-no-garlic recipe of eggplant tomato curry is a godsend on such days. (more…)
Inspired by the chapter on curry leaves in Ratna Rajaiah’s fascinating book How the Banana Goes to Heaven, I recently resolved to eat curry leaves as much and as raw as I possibly can. The prospect wasn’t enticing, let me say up front. Though I like curry leaves, I find their taste overpowering and use them sparingly even in tadka. I would have to steel myself to eat curry leaves raw, or so I thought.
How wrong I was.
A tentative stab at making curry leaves and peanut chutney turned out to be hugely successful. Peanuts balance out the bitterness of curry leaves, making this chutney not only palatable but also delicious.
Those beautiful green berries on the vegetable vendor’s cart looked so bewitching, I had to pick them up. I used them in this delicious amla (gooseberry) dal and loved the result, I can heartily recommend the recipe to you.
From my mom’s kitchen, a wholesome upma fortified with beans, carrots, sprouted moong and amla. My only contribution has been in clicking pictures and wolfing it down for breakfast.
A chunky, nutty tomato ginger chutney with a sprinkling of roasted peanuts. Like the sound of it?