Piping hot semolina with tender medley of vegetables and some spicy chutney is the way to break that fast on a cold and frosty morning.
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Spicy, tangy and with unique taste and flavors, this is lip smacking good, and comes with immense possibilities of much more than just a side dish. Will that lure you to making this for yourself ? At least once?
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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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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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