Tag Archives: no onion no garlic

Chickpea Curry in Olive Oil

10 Nov

Chhole in Olive Oil No Onion Garlic

Chickpeas lend themselves generously to experimentation. The classic channa masala with its onion-garlic base is by no means the only way to cook this legume curry-style. Chickpeas CAN be curried without a shred of onion and garlic – check out these recipes from the blog archives, for example: aloo chhole, dahi chhole.

And now, let me add yet another no-onion-no-garlic chickpea recipe to your repertoire.

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Stuffed Ridge Gourd Cylinders

26 Dec

Ridge Gourd Cylinders Stuffed

Ridge gourd served up in special style: shallow-fried cylinders of the gourd stuffed with a peanut-sesame-coriander spice.

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Chow Chow Tamatar: Chayote Tomato Curry

13 Dec

Chayote Tomato Curry with Jhunka, Rice, Baingan Bhaja

Chayote slow-cooked in a tomato base – simple flavors that get their kick from a tempering of mustard and asafoetida. This is one of those curries that only ask for time, not exceptional skill or effort.

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Sookhi Arbi Fry: Pan-Fried Colocasia

27 Sep

Arbi Sookhi Fry - Colocasia Pan Fried

An easy arbi (colocasia) side dish that doesn’t require much skill or vigilance to put together. And what’s more, it remains heroically spill-resistant even if you carry it around in a leaky creaky lunchbox.

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Sookhe Bharwan Baingan: Dry Spice Stuffed Eggplant

22 Aug

Sookhe Bharwan Baingan

Sookhe bharwan baingan is a delicious side dish of spice-stuffed baby eggplants. It uses few ingredients – no onion, garlic or tomatoes – and can be put together easily with basic Indian spices.

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Beetroot Rice with Peanuts and Coconut

22 Jun

Beetroot Rice - Beet Rice with Peanuts

All hail this riot of red! With the crunch of peanuts, the creaminess of coconut, the heat of chili and pepper, this beetroot rice recipe makes for an immensely satisfying meal.

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Dahi Chhole: Chickpeas in Yogurt Curry

19 Apr

Dahi Chhole - Garbanzo Bean and Yogurt Curry

I was looking for a chickpea recipe that did not call for onion, tomato, ginger or garlic, and I stumbled upon a Himachali dish called madra which is served during the dham food festival. Madra is a legume and yogurt combination with an array of aromatic spices – just the kind of recipe I wanted. My version is lighter than the traditional one and calls for fewer spices, based primarily on what was available with me – I simply call it “dahi chhole” instead of madra as I have probably strayed too far from the template…

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