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    Side Dishes
    MYSORE-STYLE STIR-FRIED BEETS MULANGI PORIYAL

    MYSORE-STYLE STIR-FRIED BEETS MULANGI PORIYAL

    For more information about this dish, see the Note on Poriyals. SERVES 3–4   • 1 tablespoon olive or peanut oil • ¼ teaspoon whole brown mustard seeds • ¼ teaspoon urad dal • ¼ teaspoon chana dal (if you do not have this, double the urad dal) • 2 dried hot red...

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    SIMPLE TWICE-COOKED EGGPLANT BAINGAN BHARTA

    SIMPLE TWICE-COOKED EGGPLANT BAINGAN BHARTA

    When an Indian child fighting with another Indian child says, “I am going to make a bharta out of you,” he or she means that the intention is to make a mash out of the other child. This is my way of explaining that bhartas are mashed vegetables, seasoned in a variety...

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    ROASTED EGGPLANT AND TOMATO BAIGAN CHOKAH

    ROASTED EGGPLANT AND TOMATO BAIGAN CHOKAH

    Chokah is eaten all over Bihar. In the villages there, it could be the only dish of the day, eaten with simple whole-grain flatbreads, such as chapatis, or rice. (Similar dishes, known as “bharta,” exist all across North India.) It can also be served as part of a meal...

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    CUCUMBER SPEARS KHEERAY KI PHANKAY

    CUCUMBER SPEARS KHEERAY KI PHANKAY

    Whenever I am looking for a snack that is not too fattening, I turn to these cucumber spears. We used to eat a simpler version as children, cucumber halves or quarters just sprinkled with lime juice and dusted with spices, but now I have started giving the dish a...

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