Green Beans with Coconut
There are innumerable popular green bean and coconut variations in Hyderabad’s Vaishnava kitchens, this one from the home of S.K.Sethi. The contrast of bright green beans against snow-white coconut speckled with black mustard seeds and reddish urad dal makes this an attractive yet simple dish. For extra protein, if you do not have urad dal, use 3 table spoons (45 ml) of chopped peanuts. You can steam the beans ahead of...
Crispy diced Eggplant with Bitter Neem Leaves
The ingredients for this dish are mentioned in the chaitanya Charitamrita, a fifteenth-century Bengali text describing the pastimes and activities of Sri Chaitanya Maha Prabhu. The author describes a feast prepared in honor of the great saint: “Among the various vegetables offered were newly-grown leaves of nimba (neem) trees fried with eggplant”. Bitter-tasting vegetable dishes are popular in Bengal....
Savory Chickpeas in tangy tomato Glaze
Soaking time: 8 hours or overnight Preparation time (after assembling ingredients): 10 minutes Cooking time: 2-3 hours or 30-40 minutes in a pressure cooker Ingredients • Dried chickpeas – 1 ¼ cups (235 g) • Water (4 cups/1 liter if pressure-cooked) – 5 ½ cups (1.3 liters) • Ghee or peanut oil – 5 tablespoons (75 ml) • Scraped, minced...
Succulent Gujarati Pumpkin
Ingredients • Oil or ghee – 2 tbsp • Fenugreek seeds – 1 tsp • Yellow asafetida powder – ½ tsp • Pumpkin, cut 1.75cm cubes – 1 kg • Water – 1 cup • Salt – 1½ tsp • Turmeric – ½ tsp • Red chili powder – ½ tsp • Coriander powder – 1 tsp...
Butter-soft Eggplant Wedges
Ingredients • Turmeric – 1½ tbsp • Salt – 1½ tbsp • Water – 3 tbsp • Baby white or purple eggplants (about 1¼ pounds/570g) or 1 medium-sized eggplant (about 1¼ pound/570 g) – 8-10 • Ghee or olive oil for frying. Preparation: 1. Combine the turmeric, salt and water in a bowl. Cut small eggplants in half, or cut...