This recipe is another example of the spicy side dishes called “achars” which are prevalent in Nepalese cuisine. This version is eaten over boiled potatoes but one can substitute the potato for any vegetables cooked or raw, such as cucumbers, radish, steamed asparagus – even tofu and so on.
Here is another really tasty tinda recipe. This seasonal gourd is available mostly in summer in India and can be found in some Indian grocery stores in New York too. Here is one of the ways that Surinder – the cook in my parents home in India, makes this vegetable.
Being of Pahari and Punjabi origin, kundru is one of those not so common vegetables which was constantly cooked in our home.
I’m not sure if this vegetable is available in the Western part of the world. It is also known as ivy gourd, gentleman’s toes, tindora or kovakkai – depending on which part of India you are from.
Lentils or dals in Indian cuisine are often cooked into delicious aromatic stew like concoctions. However lentils can be cooked in stir-fried versions too and here is a simple recipe on how to do just that.
Cauliflower is such a wonderful vegetable which can be cooked in so many ways. “Gobhi” as its called in Hindi, is a staple on our table and is one of the simplest vegetables to make. Here is a recipe one of the ways we make gobhi in our home.
Ghiya/lauki is a wonderful gourd (bottle gourd) that pretty much makes anything it is used in taste better. One can combine it with lentils or any vegetables. One of my new favorite dishes in my mother’s kitchen is when they combine ghiya with palak (spinach). This super healthy combination is really delicious too and easy to make.
Here is a great recipe for a mild shrimp curry dish that has a wonderful creamy texture. The mild spices and coconut milk makes this dish taste like a crossover between something that could be Indian of Southeast Asian.
I love tangy curries which have a nice spicy kick to them. This simple Nepalese potato curry has such a wonderful flavoring with the flavors of mustard oil and yogurt.
If you can’t get mustard oil – its okay – though they are available at any Indian Grocery store. This recipe is so great it will work with just about any oil you use.
Tori (zucchini) is something that is made in my mother’s kitchen practically every other day. The sweet, mild flavors of this squash are enhanced by the addition of a hint of spices as is so in this recipe.
Tinda is as Punjabi a vegetable as it gets. When I was growing up I used to balk if tinda was ever offered up on the dining table. However now as an adult, I have grown to develop a deep appreciation for the delicate flavors that this wonderful vegetable offers.
This seasonal gourd is available mostly in summer in India and can be found in some Indian grocery stores in New York too. Here is an easy way to prepare tindas, if you can get your hands on them.