This Indian recipe for beet greens comes from the dish, “Moola ni Bhaji,” which is one of my favorite recipes of my mom’s for greens. It uses radish greens, which have a little more bite than beet greens. What really makes this recipe is the semolina. The semolina gives greens a whole new texture. They… Continue reading Beet Greens Curry (Beetroot Ni Bhaji Nu Shaak) Recipe
Mung beans are a legume used frequently in Indian food. They make a great snack raw, like popcorn with substance. They have a freshness and a bit of sweetness that makes them addictive. They also sauté really well for an easy meal. Sautéed mung beans were a staple breakfast of my childhood. My mom always… Continue reading Simple Sprouted Mung Bean Sauté
Tindora nu Shaak is an example of a typical Gujarati recipe. This is a simple recipe, the way my mother makes it. The simplicity keeps the emphasis on the tindora and lets the tindora shine. This shaak is sometimes served as part of a Gujarati thali. Tindora is a neat little vegetable, common in India… Continue reading Tindora nu Shaak
Karela is a melon that looks similar to a cucumber, but with a distinctive warty flesh (think of the warts on some gourds). Other names for karela are “bitter melon”, “bitter gourd” and “bitter apple.” One major characteristic of Indian food, especially Gujarati food, is that each dish tends to appeal to all five tastes.… Continue reading Karela nu shaak (Bitter Gourd Curry)
Paneer bhurji is a delicious North Indian dish. Despite the base being paneer, a common Indian cheese, it actually has a texture and richness similar to scrambled eggs. You can make this with homemade paneer, or buy it from the store. I make an egg version of this dish, called Egg bhurji, which is very… Continue reading Paneer Bhurji
Papdi is not a common ingredient in Europe, but it is found in dishes throughout India, Southeast Asia, and East Africa. The plant is originally from East Africa. It is an important ingredient in many Gujarati dishes. Papdi is a lentil, it is also called hyacinth bean, or lablab. Each pod contains 2-4 beans, which… Continue reading Papdi nu Shaak Recipe
This is the way I almost always make my Brussels sprouts. Sometimes I’ll change it up and add a few ingredients to them but the cooking method I use is usually the same. It’s simply the best way to get a good caramelization on sprout and just the right amount of softness. I picked up… Continue reading Pan Roasted Brussels Sprouts with Pomegranate Salad
Asafoetida is a dried latex powder that comes from the root of an herb plant called ferula. In Ayurvedic medicine, it is considered to be really good for digestion and overall health, often added to beans and lentil dishes to prevent indigestion. I’ve always had an uneasy relationship with asafoetida, or hing as we call… Continue reading Sambharo (Cabbage Saute)
Although many people probably haven’t heard of it, Fenugreek (known as methi in Hindi) is a very common ingredient in Indian food. Fenugreek imparts a very characteristic savory flavor that is slightly bitter but very delicious. Fenugreek doesn’t really taste a lot like maple, but it is used by many companies to give artificial maple… Continue reading Shakariya Methi nu Shaak (Sweet Potato Fenugreek Saute)
Many of the ingredients and techniques in this recipe seem a little unusual. I mean, what the heck is a hyacinth bean? And what! You want me to use a pressure cooker? And, yes I’ll admit this does take a little time to make. But I know if you make it, you won’t be sorry! This mixed… Continue reading Mixed Veggie Casserole with Dumplings (Undhiyu)
Binda nu Shaak is a sauté of okra. This is a very simple, dry shaak. It has only five ingredients and is easy to make. As much as I love stuffed okra, this is my favorite bhinda nu shaak.
There is no vegetable quite like Okra (Bhendi in Hindi, Bhinda in Gujarati, also known as Lady’s Finger in English). My very favorite okra dish is a bharela bhinda nu shaak. Most people have strong opinions about the slimy vegetable – they either love it or hate it. If it isn’t obvious by the fact… Continue reading Stuffed Okra (Bharela Bhinda)
