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).
Vegetables
Chow Chow Raita: Chayote Yogurt Dip
“If you don’t know what to do with it, boil it” is a mantra that serves me well with unfamiliar vegetables. Chayote (or chow chow as they call it where I live) has long moved out of the *unfamiliar* category for me, and yet, the decision to boil the chayote brought with it an unexpected benefit – it simplified the task of peeling its creased, curvy skin.
This chayote / chow chow raita recipe leverages on that goodness of boiling. Fresh seasoning and a spice-infused tempering give the raita a robust kick of flavors.
Jhatpat Aloo Dry Sabzi with Lime and Spices
Jhatpat aloo dry sabzi with lime and spices – a side dish that can be put together in just a few minutes if you have boiled potatoes on hand. The dish gets its distinctive flavor from a homemade spice blend, which you can make ahead and store for use over time.
Goji Berry Dal Tadka
While wolfing down gobi manchurian, I wondered what to do next with my pack of wolfberries. That’s when sudden inspiration struck me. Allow me to present goji berry dal tadka, a happy marriage of Indian dal tadka with the Chinese “superfruit” goji.
Aloo Kela ki Sabzi: Potato Raw Banana Curry
Potatoes and raw banana complement each others’ tastes beautifully in aloo kela ki sabzi (potato raw banana curry).