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!
Cloves
Apple Chutney – Easy, Chunky, No-Peel!
This easy apple chutney recipe involves no peeling, no oil and comes together quickly with simple pantry ingredients. Cook on the stovetop and have delicious apple chutney ready almost effortlessly.
Kaddu Rajma: Pumpkin with Red Kidney Beans
Pumpkin (kaddu) and red kidney beans (rajma) make a hearty, richly flavored kaddu rajma curry. Dry red chilies give it heat, tamarind lends it tang, jaggery balances it all.
Stuffed Tomato Curry – Vegetarian Party Menu Star!
Stuffed tomato curry – when you want that one special recipe to shine at your dinner table. With a rich sauce and a delicious spiced potato filling, this dish makes a striking vegetarian centerpiece for a party menu.
Curry Leaf Pulao
Seeing that a nutty ingredient does a great job of taming the bitter notes of other ingredients (think curry leaf peanut chutney or sesame fenugreek chutney), I dared to make a rice dish seeped in curry leaf, with a load of cashews for good effect. And I loved the result.
Here’s my curry leaf pulao recipe – for those who share taste buds similar to mine! How many of you?
Masala Chana Dal: Bengal Gram Lentil Curry
Chana dal (Bengal gram lentils) in a gloriously spiced curry, the kind one describes with epithets like "meal fit for a king".
Meethe Chawal: Jaggery-Sweetened Rice
Every time I watch a rerun of Sooryavansham on TV (laugh if you will, I enjoy that film) I am struck by the scene in which Radha covers up for the lack of supplies in her kitchen by preparing meethe chawal. Celluloid can inspire us in unexpected ways, as this post is proof. My story may not be as dramatic as that of families reuniting tearfully after watching Sansar (a real effect of the film in the year of its release, I’m told), but it’s still worth telling for those in a culinary quandary similar to mine.