Spices & Herbs Recipes | Page 22 of 41

Ridge Gourd Tomato Curry

I discovered ridge gourd only after moving to south India. The first time that I bought this vegetable, my motivator was curiosity – I had no idea how this sponge gourd / bitter gourd lookalike would be cooked or how it would taste. Pushcart vendors outside my apartment stocked fresh ridge gourd in large inviting heaps. One day I walked up to a vendor and asked in gestures (I did not know Kannada) to name the vegetable. In response, he 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.

Khatti Meethi Masoor Dal: Red Lentil with Tamarind and Dates

I came across Nigella’s recipe for Lentil Tamarind and Date Dhansak last week, which prompted an internal conversation with the self.

Dal without salt? Did the ingredient list miss that by accident or is this dish really meant to have no salt?

Well, moong dal halwa is dal without salt, and that’s the finest dessert ever.

But there’s garlic-infused oil and tamarind in this recipe – no dessert worth its er…salt…has garlic.

Who said this is a dessert?

Guesswork much? Just follow the recipe and find out for sure.

So I did follow the recipe, with a couple of tiny adaptations. I ended up with an unusual, rich and tangy dal, the taste of which grew on me with each spoonful.

Bharwan bhindi (okra stuffed with peanut spice) is a beautiful dish to make on leisurely days when you have tender, small-sized fresh okras on hand. The stuffing that goes into the okra can vary – this peanut spice is among my best-loved okra fillings.

A variety of vegetables go into this Indo-Chinese stir-fry recipe that’s great on the side with chapatis, noodles or fried rice. Chili garlic mixed vegetables is cooked on high heat (using the Chao technique, or so Wikipedia tells me), which retains the texture and color of the vegetables. The dish gets its zing – and its name – from the pre-made chili garlic sauce that’s added to it.

The tuber colocasia or taro root (arbi in Hindi) is the potato’s less popular cousin, but when cooked right, can charm you like none other. Try this arbi masala (curried colocasia) to see how.

For a really good baingan bharta, getting the eggplant perfectly roasted is half the battle won. And for a perfectly roasted eggplant, the ingredients you need most are patience and balance – patience in cooking the eggplant on a low, open flame through till the core, balancing the heat all around without charring, leaving no spot raw or burnt.

The proportion of other ingredients and spices, the duration of post-roasting sautéing, can vary, but if the heart of the dish – the mashed eggplant – is nicely done, baingan bharta turns out delicious.

With that thought, on to my baingan bharta recipe in all its smoky splendor…

Red pumpkin does a great job of absorbing spices and mingling with a range of flavors: spicy, sweet, tangy, salty. These traits of the vegetable are put to perfect use in this glorious red pumpkin curry recipe.

Ridge Gourd Tomato Curry

Khatti Meethi Masoor Dal: Red Lentil with Tamarind and Dates

Bharwan Bhindi: Okra Stuffed with Peanut Spice

Indo-Chinese Chili Garlic Mixed Vegetables

Arbi Masala: Curried Colocasia

Baingan Bharta: Smoky Eggplant Mash

Red Pumpkin Curry