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    Side Dishes
    POTATOES COOKED IN A BANARASI STYLE BANARASI ALOO

    POTATOES COOKED IN A BANARASI STYLE BANARASI ALOO

    A very typical dish from the bazaars of the old city of Banaras (I and many others still use the old name for Varanasi). Serve with puffed fried breads or any other Indian flatbreads, as well as other vegetables, chutneys, and raita. SERVES 4 • 4 tablespoons olive or...

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    SIMPLE MARWARI-STYLE PEAS MATAR KA SISUA

    SIMPLE MARWARI-STYLE PEAS MATAR KA SISUA

    Sometimes it is hard to fathom how a few carefully chosen seasonings can make a vegetable shine. In the case of peas, ginger, cumin, and green chilies will do just that—every time. This is Vinita Pittie’s recipe. For more about her, her community, and her life in...

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    POTATO AND ONION MÉLANGE DOSA WALAY ALOO

    POTATO AND ONION MÉLANGE DOSA WALAY ALOO

    This is the very traditional stuffing for South Indian dosas (savory pancakes). It may also be served as a vegetable with any meal. It goes particularly well with Indian breads. SERVES 4–5 AND MAKES ENOUGH FILLING FOR 6 DOSAS   • 1¼ lbs. waxy potatoes, peeled and...

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    PUNJABI-STYLE OKRA MASALA PUNJABI BHINDI

    PUNJABI-STYLE OKRA MASALA PUNJABI BHINDI

    The day starts early in the villages of the Punjab, one of India’s “granary” states. Cows have to be milked, breakfasts prepared (very often stuffed parathas served with buttermilk or tea), and lunches made for those who work in far-away wheat fields. These lunches...

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    MY EVERYDAY OKRA ROZ KI BHINDI

    MY EVERYDAY OKRA ROZ KI BHINDI

    When buying okra, always look for young, tender pods, which tend to be small as well. Okra is cooked in dozens of ways throughout India. This remains one of the simplest and most delicious North Indian ways of preparing it. Here it is not at all glutinous—it turns...

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