A Bihar-style potato drumstick curry (aloo sahjan), in which the fiery flavors of mustard and garlic giving company to drumstick.
Mustard
Zucchini Cherry Tomato with Mustard
Packed with the zing of mustard, garlic and paprika, this zucchini cherry tomato curry is lip-smacking delicious.
Quick Carrot Radish Curry
Carrot radish curry that comes together in a matter of minutes. The veggies are roughly chopped and pre-cooked before being given an express sauté in spiced mustard oil.
Bhuni Hari Mirch: Green Chili Fry
Like hot spicy food? Green chili fry (bhuni hari mirch) is just the thing for you. Coated with spices, quickly cooked in mustard oil, green chili fry on the side with an Indian meal will give your taste buds a delightful fiery kick.
Banana Blossoms Stir Fry with Mustard and Ginger
Banana blossom (also called banana flower) isn’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. I am really pleased with how this recipe finally turned out!
Papad ki Sookhi Sabzi (Dry Curry)
For the longest time, the only way I knew how to eat papad was as a plain accompaniment to an Indian meal (usually khichdi), much like chutney or pickle. I liked papad overall, but the “dish” didn’t seem all that consequential.
When I moved to Bombay, my friends there would order masala papad as a starter in restaurants. This was something new, something interesting – papad dressed up as a standalone dish. I started experimenting with papad in curries, and warming up to this novelty – papad curry was very convenient on days when there are no vegetables on hand.