A chunky, nutty tomato ginger chutney with a sprinkling of roasted peanuts. Like the sound of it?
Spices & Herbs
Recipes that use herbs and spices as a key ingredient.
Tomato Toor Dal
Of all the types of dals, split toor dal (also called arhar dal) is the one I cook most often. I don’t always put a tadka with it, sometimes just plain boiled dal with salt and a few drops of lime juice tastes great when the rest of the dishes on my place are spicy. On other "tadka" days, tomato toor dal is one of my most-loved ways of having toor dal.
Bhindi Do Pyaza: Okra, and Twice as Much of Onions!
Bhindi (okra) with a generous mix of onions and Indian spices – bhindi do pyaza (literally: okra with twice the amount of onions) is a lovely vegetable dish to go with chapatis.
Lauki Raita: Yogurt Dip with Bottle Gourd
Raita (yogurt dip), with bottle gourd as its prime ingredient, provides a lovely balance to rich Indian gravies. Bottle gourd and yogurt are bland on their own, but the other ingredients that go with lauki raita give it a suprising tangy twist.
Methi Parathas: Fenugreek Flatbread
Want to have greens, but methi (fenugreek) is too bitter for you? Try methi parathas – atta (whole wheat flour) balances the bitterness of fenugreek beautifully. The end result is delicious.
Lauki Aloo: Bottle Gourd and Potato Stew
When you want a simple tasty vegetable curry to be ready without much effort, this stew of bottle gourd, potatoes and tomatoes is your answer. Use a pressure-cooker to make lauki aloo and you save a lot on time too.
Buttermilk with Curry Leaves, Ginger and Mint
After a day in the hot sun or with a heavy meal, buttermilk feels like a blessing. Famed for its therapeutic, digestive properties, buttermilk is also delicious.