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.
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The sound of Bhapa Chingri breathes music in the hearts of Bengalis. This is a quintessential dish, made with mix of mustard, and poppy seed paste, slender hot chili peppers, a generous drizzle of mustard oil and for me there is also a bit of nostalgia.
[…] 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. […]
A bowlful really perfect for the summer time – quick to cook, light, lemony and healthy. It is the simplest kind, usually not heard of very often when “Indian Cuisine” in general is discussed. Cooked with very little spices, and “satvic” in nature, it is a recipe which has pretty much remained cloistered […]
This is a recipe that has many names. A popular dish in the north Indian cuisine, the succulent meat is cooked and simmered with spices in a nutritious sauce made with spinach. var linkwithin_site_id = 36113; (function () { var elem = document.createElement(‘script’); elem.type = ‘text/javascript’; elem.src = ‘http://www.linkwithin.com/widget.js?rand=’ + Math.random(); document.getElementsByTagName(‘head’)[0].appendChild(elem); })(); […] |
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