by Admin | Dec 14, 2023 | Sauces, Side Dishes
Baghara baigan is one of Hyderabad’s most famous and luscious sweet-and-sour vegetarian dishes. It calls for small eggplants that are partially quartered lengthwise, stuffed, fried, and then put in a sauce filled with roasted and ground sesame seeds and nuts, along...
by Admin | Dec 13, 2023 | Sauces, Side Dishes
Here is a wonderfully delicious southern poriyal. (For more on the subject, see the note.) This is a dry stir-fry, so it does not have a sauce. It is eaten with rather flowing dishes, such as a sambar (see South Indian Dal with Vegetables), rice, and yogurt relishes....
by Admin | Dec 12, 2023 | Side Dishes
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...
by Admin | Dec 11, 2023 | Sauces, Side Dishes
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...
by Admin | Dec 10, 2023 | Salads & Dressings
An inspired and variable mixture of vegetables, nuts, legumes, noodles, chutneys, and, most importantly, puffed rice, jhal moori is Calcutta street food par excellence, a kind of nutritious Bengali salad. It can be picked up from a vendor and eaten as a snack while on...
