This recipe is built on the basics spices that make the north Indian pickles. The eggplants are not pickled; they are cooked in a very distinctly aromatic sauce – bold, and finger licking good.
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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.
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I am sure all of you are having your share of the summer, well at least in some parts of the world. I have a recipe for you which would be right for any hot and sweltering day. Raita (rāytā) is an Indian salad/side dish made with creamy yogurt and any […]
I have a very humble recipe from home today.
[…] Spice stuffed eggplants. What more can I say? There are some vegetables we would not mind having every day of the year and eggplant is one of them. There are so many ways to cook them, and every one of them is delicious beyond words. var linkwithin_site_id = 36113; (function () { […] |
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