well, I’ve been through 20lb of basmati since moving here in September (not to mention the almost-empty jasmine and the various smaller varieties of rice and other grains). I guess that is a milestone of some sort. I had been putting off making several dishes that I felt really did require fresh curry leaves, and I was finally so frustrated at this situation that I had to go to Jackson Heights last night to fix it. So the next few days are all Indian.
- palghat spinach (with amaranth/waterspinach/calaloo from the greenmarket)
- corn with cumin, curry leaves, and chiles
- coconut ivy gourd with curry leaves
- mooli parathas (pictured here)
- kheema mutter
- pigeon peas sambhar with okra, shallots, tamarind
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