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Red Pumpkin Curry

21 Sep

Red pumpkin does a great job of absorbing spices and mingling with a range of flavors: spicy, sweet, tangy, salty. These traits of the vegetable are put to perfect use in this glorious red pumpkin curry recipe.

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Kathal ki Sabzi: Raw Jackfruit Curry

1 Apr

Kathal ki sabzi (raw jackfruit curry) is an Indian vegetarian delicacy cooked especially around the month of Holi, when jackfruit is in season in north India.

Newbie cooks, be warned – you are up for a challenge if want to make kathal ki sabzi. The prickly, tough-skinned jackfruit requires skill to peel and cut, and then takes ages of cooking time. Part of the hurdle is handled these days – supermarkets stock packs of peeled and chopped jackfruit, ready to cook. Go right ahead and pick up one of these packs if you can. If not, I’ll point you to the always-awesome Rak’s Kitchen for illustrated steps to peel a jackfruit.

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Green Eggplant in Mustard-Fenugreek Masala

17 Jan

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…)

Khatta Meetha Papeeta: Sweet and Sour Green Papaya

2 Jan

What do you do when you peel a papaya and find that a lot of it is hard and green?

Try out my papaya rescue recipe – khatta-meetha papeeta, a light and flavorful accompaniment for an Indian meal. You could make khatta-meetha papeeta using green papaya or parts of a semi-ripe papaya.

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Red Pumpkin Mangodi Curry

12 Apr

Doesn’t food acquire an exotic sheen when described in language alien to its roots? Mangodi sounds like something grandmas from my native place would add to curries simmering in earthen pots. Sundried lentil dumplings? That’s like stuff my hostel-residing cousins in Bangalore would cook on a rare Sunday, as they do pasta and bruschetta.

But there you have it. Mangodi = sundried lentil dumplings. Choose the name you like. Made of ground moong dal with a hint of salt and spices, mangodi globules are sun-dried for 2-3 days before they are ready to use in curries.

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Aloo Posto: Poppy Seed Spiced Potatoes

28 Jul

Aloo posto is the quintessential Bengali dish – potatoes cooked in poppy seed paste, served with pooris or steamed rice. This delicately flavored curry gets its spice kick from two other trademark Bengali ingredients – mustard oil and panch phoron.

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Aloo Baingan Bharta: Potato and Eggplant Mash

26 Jan

When onion prices skyrocket, as they have in India nowadays, what better than to switch to dishes that don’t use onions at all? Here is the recipe of aloo baingan bharta (that is, potato and eggplant mash) that I made today, using no onions.

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