Kaddu poi (pumpkin basale leaves curry) is a Bengali/Oriya signature style of cooking these two nutrient-packed, vividly colored vegetables together: pumpkin (kaddu) and basale leaves (poi).
Bay Leaves
The Indian bay leaf (tejpatta in Hindi) is a dried whole leaf used in rice dishes and curries. Typically, bay leaves are dropped in whole into the tadka, simmered with the dish and eventually discarded (not eaten).
Baingan Masala: Baby Eggplant Curry
Baingan masala – an easy and delicious curry to make with baby eggplant. Unlike the more intricate recipes that involve stuffing the eggplant or dry-roasting the spices, this baingan masala recipe is beginner-friendly and relies on accessible ingredients. Try it!
Potato Pumpkin Masala
Potato pumpkin masala is a testament to the power of "slow and steady". Potato and pumpkin cubes simmer gently with tomatoes and aromatic spices to produce this winner of a dish.
Pumpkin Masoor Dal with Chili Garlic Relish
The orange and pink of pumpkin and red lentil, steeped in the gold of turmeric: happy-hued pumpkin masoor dal is just what you need for warmth and cheer this season.
Pumpkin Kala Chana, Bengali Style
A pumpkin kala chana (black chickpea) preparation infused with the Bengali flavors of panch phoron and mustard oil. Dried bay leaves lend a subtle aromatic base to the curry, jaggery brings out the pumpkin’s sweetness, raw mango powder gives it tang.
Bihari Aloo Chana: Potato and Black Chickpea Curry
Aloo chana (or aloo channa) is an easy-to-cook recipe from Bihar that uses kala chana (black chickpeas / kaala channa) – the smaller, thicker-skinned sibling of the chickpea used in chana masala or hummus. Black chickpeas have an earthy, dense flavor and high fibre content, and are popularly used in Bihari cooking. This aloo chana dish is filling, a good source of carbs, protein and iron – besides being really tasty.
Potato Adzuki Bean Curry
A hearty potato adzuki bean curry with a burst of Indian spices and flavors.