The light crunch and the nutty but delicate flavor of the toasted pine nuts enhances this simply sauteed chard. Just a little sprinkle of the nuts is all that it needs to tie together the taste of the earthy greens with the hint of smoky cumin and charred pepper.
Are you familiar with Ivy gourds? I know it is quite common in India and probably in a lot of other Asian countries and it goes by many names.
Baingan ka Bharta is one of the classic north Indian recipes. What makes this recipe so rustic and beautiful is the aroma of the fire grilled eggplants.
I have a very humble recipe from home today.
Bhindi Do Pyaza directly translates to Okra cooked with twice or double amount of onions; a;lot of onion to be precise. Fancy and exotic it might sound, I would still call this the familiar comfort food.