This everyday vegetable dish is a staple throughout North and Central India. It combines earth-specked new potatoes with fresh fenugreek greens, which provide a pleasingly bitter flavor similar to sprouted mustard or cress. If fresh fenugreek is unavailable, you may...
Because these steamed potatoes are marinated in seasoned yogurt before they are browned, aromatic flavors seem to permeate every bite. The combination of potatoes and white poppy seeds is typical in Bengali cuisine. I have taken the liberty of suggesting almonds as a...
The water chestnut is a floating water plant growing in lakes and ponds on several continents. The fruits are angular, with brown skins and a white, floury nut inside—refreshingly crisp and delicious. There are several kinds. Singhara nuts, grown in the lakes of...
There are innumerable popular green bean and coconut variations in Hyderabad’s Vaishnava kitchens. This specific version contrasts bright green beans against snow-white coconut, speckled with black mustard seeds and reddish urad dal, making for an attractive yet...
Unless you’ve been to South India, it is unlikely that you have had a chance to taste this wonderful dish—it is not Indian-restaurant food, but home-style Madrasi cooking at its best. Nine times out of ten, badis (dehydrated bits of seasoned dal paste) are...
These beans can be prepared in advance and finished just before serving. They are warmed in a velvety yogurt sauce made rich with puréed white poppy seeds or cashews. This nutmeg-laced sauce is nutritious and pairs elegantly with paper-thin dosa or chickpea chutney....
Description This is a simple, delicious Marawadi-style preparation. For the best results, use locally grown, vividly green beans that break with a “snap.” If using standard supermarket beans, ensure you remove any strings down the side of the pods. Time...
Origin & Context This Bengali dish comes from Sriman Ram Lal Dass, a masterful vegetable chef known for cooking at massive Janamastami festivals. Traditionally cooked over high heat on open fires, the vegetables absorb the oil and gain a hint of smokiness. This...
A classic North Indian radish stir-fry, this dish gets its character from whole cumin, coriander, and ajwain seeds, plus a final splash of lime and a hint of sweetness. Mustard oil is typical in Kashmir, while peanut oil is more common in Punjab; ghee works...
This is an easy and delicious okra dish, pan-fried with whole spices and grated coconut. As the okra browns lightly, the seasoned coconut forms a flavorful crust. If you do not have fresh or frozen grated coconut on hand, 0.5 cup (1.76 oz / 50 g) of ground almonds...
Preparation time: 15 minutes Cooking time: 25 minutes Serves: 4 Ingredients 16 oz (455 g) fresh okra 3 to 4 tbsp (45–60 ml) ghee or peanut oil 1.5 tbsp (22 ml) ground coriander 0.5 tbsp (2 ml) ground cumin 0.25 tbsp (1 ml) paprika or cayenne pepper 0.5 tbsp (2 ml)...
This dish has a rich history, with its core ingredients—newly-grown neem leaves fried with eggplant—being mentioned in the 15th-century Bengali text, Chaitanya Charitamrita, in a description of a feast for Sri Chaitanya Mahaprabhu. Bitter vegetable preparations are a...