A hot and sour tomato peanut chutney (pachadi), the making of which a friend from Andhra demoed to me in my kitchen last evening. Tomato peanut chutney is a great side dish with boiled rice, especially on days when you don’t have another curry to accompany your mail.
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…)
Ginger lovers: this one is for you.
A spicy sweet and sour chutney, with ginger as its star. (more…)
Green eggplant in mustard-fenugreek masala is for those who turn their noses up at nuts or sugar in their curries, who say no to recipes like bittersweet baingan. The spices in this one are heavier, headier, not for the faint-hearted.
I made this dish with long green eggplant, which is the mildest-tasting variety of eggplant I know of. The eggplant’s blandness gives a nice base to the strong flavors of the spices. (more…)
Poppy seeds are a relatively new addition to my pantry and I keep a lookout for ways to expand my repertoire with them. I usually turn to Bengali cuisine for inspiration with this spice – aloo posto is a constant favorite. In a net search for poppy seed recipes, Sailu’s recipe for baby eggplant in an Andhra-style poppy seed gravy caught my attention: the sweet notes of jaggery and the tang of tamarind sounded like delightful additions to the base of poppy seed paste.
Fenugreek leaves and chickpea gravy – did that make you frown? Methi chhole isn’t the most fashionable way of having chickpeas in India [channa masala takes the crown for popularity], but if you’re one of those who want to do something offbeat, ‘hatke’ – you must try this recipe.
In methi chhole, fresh fenugreek and chickpeas come together like soulmates – the bitter notes of methi are tamed by the rich nuttiness of chickpeas and the interesting spice blend in the gravy.