KERALA VEGETABLE STEW KERALA ESHTEW
There are probably as many recipes for this in Kerala as there are families. Locally called “eshtew”—a charming mispronunciation of the English word—it is generally eaten with appam (rice pancakes), idi appam (rice noodles), or plain rice. There are many ingredients...
TURNIP BHARTA SHALJUM BHARTA
For more on bhartas (mashed vegetables), see this page. The seasonings here are very North Indian. Serve with any Indian bread or warmed whole-grain pita, perhaps a paneer dish, and a cauliflower dish. SERVES 5–6 • 6 medium turnips (about 1 lb. 10 oz. in all) • 4...
STIR-FRIED ORANGE PUMPKIN OR BUTTERNUT SQUASH LAL KADDU KI SABZI
I have combined northern and southern Indian seasonings to make this dish a great favorite in our household. Indians often add jaggery, a raw brown sugar, to pumpkin dishes, which, when combined with hot spices, makes the dish most addictive. I have used dark brown...
STIR FRIED SPINACH ANDHRA STYLE PALAKO
In Andhra, the term “vepadu” refers to dishes that are either stir-fried or deep-fried until they are crisp (see this page for vepadus and more on Andhra meals). In the south, this delicious spicy spinach is generally served on the side, along with rice, thin dals,...
SPINACH WITH DILL DAKHINI SAAG
A simple but very flavorful spinach dish from the royal palaces of Hyderabad. Serve it at meals with either breads or pilafs, along with a dal, such as Hyderabadi “sour” dal. At the Falaknuma Palace Hotel, where I first ate this, the spinach had been blended into a...
GOAN POTATOES BATATA BHAJI
This dish, from a Hindu Goan restaurant in Bombay, tastes best if made with waxy potatoes. It is generally eaten with rice or rice breads, but can also be rolled up in a chapati, along with some chopped tomatoes and cucumber, and eaten as a snack or for lunch. Urad...
POTATOES IN A MARWARI STYLE ALOO SABZI
Marwaris are a highly successful business community that originated in Marwar, in the deserts of Rajasthan. Many left their hometowns to create large businesses elsewhere in India. They are completely vegetarian, with a distinct and much-admired cuisine. Vinita has...
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...
STIR-FRIED POTATOES WITH CHAAT MASALA CHAAT MASALAY WALAY ALOO
Here is another of Vinita’s inspired dishes. Although it uses potatoes and might seem very similar to the previous recipe, it is actually very different. This is a “chaat,” a spicy, hot, and sour snack food, which in India could be eaten by itself with a cup of tea....
POTATOES WITH CUMIN AND ASAFETIDA HEENG ZEERAY KE ALOO
This is a simplified version of the very first dish I learned to cook. I was in London, a student at the Royal Academy of Dramatic Art, and desperate for family foods. I could not cook at all. I begged my mother in India to teach me, and she answered with three-line...
Ofira Riechter
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