To call fresh juice "refreshing" is a well-worn cliché, but some clichés are worth repeating. Apple cucumber mint juice at the end of a work-packed weekday is an excellent pick-me-up. When you’ve had a luxurious dinner, try apple mint cucumber juice first thing the next morning – it’s a wonderful way to balance out the indulgence of the previous meal.
Red pumpkin bharta is a dry preparation of pumpkin, a simpler version of red pumpkin curry with stronger notes of mustard oil.
Unlike traditional bharta (mashed vegetables) like baingan bharta, this one does not use boiled/roasted vegetables as its base. Pumpkin cooks quickly and mashes easily without pre-treatment. This is also a chunky bharta instead of a typically smooth one, which works well with pumpkin.
Here’s a way to sneak in some cabbage goodness into your meals, without cooking up a full-blown cabbage curry: make cabbage paratha. With a generous spiking of cabbage and spices, this wholesome pan-fried flatbread is a satisfying meal on its own. With chutney or pickle on the side, cabbage paratha is just the thing for a weekend brunch or a lunchbox treat.
Banana blossoms aren’t something I use often in my cooking – the effort of peeling and cutting is a major deterrent. This time I found a pack of pre-peeled banana blossoms at the grocery store and decided to give it a go.
Pretty kicked about how this recipe of banana blossoms with mustard ginger seasoning turned out. Hope you like it as much as I did.
I discovered ridge gourd only after moving to south India. The first time that I bought it, my motivator was curiosity – I had no idea how this vegetable, which looked a cross between sponge gourd and bitter gourd, would be cooked, or what it would taste like. Pushcart vendors outside my apartment stocked ridge gourd in heaps, and it seemed to be the freshest, most abundantly available vegetable on sale. One day I walked up to a vendor, pointed and tried to ask him in gestures (I did not know Kannada) to name the vegetable. In response, he swiftly wrapped two ridge gourds, held out the package to me, and named the price.
And so I returned home, ridge gourd package in hand, and typed into Google image search: "long green Indian vegetable with spikes". Google did not disappoint – I found not just the name but also many ways to cook ridge gourd.