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Tag: Main Course

  • Zunka Bhakri

    Zunka bhakri is the food of Maharashtra's farmers and labourers, and the pairing is so deeply associated with rural life that the state government once ran a subsidised zunka bhakar kendra scheme. Zunka, also called pithla when made wetter, is gram flour cooked with onion, garlic and chilli until dry and crumbly. Bhakri is an unleavened flatbread of jowar or bajra patted by hand.

    The zunka is savoury, garlicky and pleasantly coarse, with toasted bits stuck to the pan that everyone fights over. The bhakri is thick, slightly smoky and wholesome, with a puffed, papery top layer. Together with raw onion, a green chilli and a dab of thecha, it makes a complete, sustaining meal.

    Zunka takes about fifteen minutes and needs only pantry staples, so it is a common quick lunch. Making bhakri by hand takes practice, since jowar has no gluten and cracks easily, but a few attempts are usually enough. Pithla bhakri is also a popular trekking meal at forts around Pune, sold by villagers at the top.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseMain course
    Prep time15 minutes
    Cook time35 minutes
    Total time50 minutes
    Serves3
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsbesan / onion / jowar flour / garlic

    Ingredients

    For the zunka

    • 1 cup (100 g) besan
    • 3 tbsp oil
    • 1 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 8 curry leaves
    • 8 garlic cloves, crushed
    • 3 green chillies, chopped
    • 2 medium onions, finely chopped
    • 1/2 tsp turmeric
    • 1 tsp red chilli powder
    • 3/4 tsp salt
    • About 1/2 cup water
    • 2 tbsp chopped coriander

    For the jowar bhakri

    • 2 cups (240 g) jowar flour
    • 1/4 tsp salt
    • About 1 cup hot water
    • Extra jowar flour for patting

    Method

    1. For the bhakri, mix jowar flour and salt, add hot water and mix with a spoon. When cool enough to touch, knead hard with the heel of your palm for 4-5 minutes into a smooth, crack-free dough. Knead each portion again just before shaping.
    2. Take an orange-sized ball, place it on a floured board and pat with your palm, rotating it, into a 7-inch round. Lift onto a hot tawa on medium-high, top side down.
    3. Brush the upper surface with water. When the water dries, after about 1 minute, flip. Cook for 1 minute more, then hold it directly over a flame or press with a cloth so it puffs. Keep warm in a cloth.
    4. For the zunka, heat oil in a kadhai on medium. Crackle mustard seeds, add cumin, asafoetida, curry leaves, garlic and chillies and cook for 1 minute until the garlic turns golden.
    5. Add onions and cook for 4-5 minutes until soft and lightly coloured. Add turmeric, chilli powder and salt.
    6. Lower the heat and sprinkle in the besan, stirring constantly. Roast for 3-4 minutes until it smells nutty and coats the onions.
    7. Sprinkle water a little at a time, stirring and breaking up lumps, until the besan is moist and crumbly. Cover and cook on low for 5-6 minutes, stirring twice, until it is cooked and slightly crisp at the bottom. Garnish with coriander.

    Tips

    • Fresh jowar flour binds better; old flour cracks while patting.
    • Let the zunka catch slightly at the bottom; those crisp bits are the best part.
    • For pithla, use more water so it cooks into a soft, spoonable consistency.

    Serve with

    Raw onion, green chilli thecha and a glass of buttermilk.

  • Bharli Vangi

    Bharli vangi, literally stuffed brinjal, is a Maharashtrian classic made for weddings, festivals and Sunday lunches. Small round purple or green-striped brinjals are slit and filled with a nutty, sweet-sour masala of roasted peanuts, sesame, dry coconut, jaggery, tamarind and goda masala, then cooked slowly in oil until they collapse.

    Goda masala, the dark, aromatic spice blend of Maharashtra with stone flower and dagad phool, is what gives the dish its character. The brinjals turn creamy inside, while the stuffing that falls out thickens the small amount of gravy into a rich coating. The balance of sweet jaggery, sour tamarind and chilli is typical of Desh cooking around Pune and Satara.

    It is served with jowar or bajra bhakri, or with chapati and varan bhaat in a festive meal. In Vidarbha and Khandesh, a spicier version with more chilli and garlic is common. Leftovers taste even better the next day, once the brinjals have soaked up all the masala, so many cooks make it a few hours ahead.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietVegan
    CourseMain course
    Prep time25 minutes
    Cook time30 minutes
    Total time55 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientssmall brinjal / peanuts / sesame seeds / goda masala

    Ingredients

    For the stuffing

    • 1/4 cup roasted peanuts
    • 2 tbsp sesame seeds
    • 1/4 cup dry coconut, grated
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 6 garlic cloves
    • 2 tbsp goda masala
    • 1 1/2 tsp red chilli powder
    • 1/4 tsp turmeric
    • 1 tbsp grated jaggery
    • 1 tsp tamarind paste
    • 1 tsp salt
    • 2 tbsp chopped coriander

    For cooking

    • 8-10 small round brinjals (about 400 g)
    • 3 tbsp oil
    • 1 tsp mustard seeds
    • A pinch of asafoetida
    • 8 curry leaves
    • 1 small onion, finely chopped (optional)
    • 3/4 cup hot water

    Method

    1. Dry roast the sesame seeds on low heat for 1-2 minutes until they pop and turn golden. Remove, then roast the coconut for 2-3 minutes until light brown, and the coriander and cumin seeds for 1 minute.
    2. Grind the peanuts, sesame, coconut, coriander, cumin and garlic to a coarse powder. Mix with goda masala, chilli powder, turmeric, jaggery, tamarind, salt and coriander, adding 1-2 tbsp water to make a moist, crumbly paste.
    3. Wash the brinjals, keep the stems and make two deep cuts in a cross from the bottom, stopping just short of the stem. Soak in salted water for 10 minutes and drain.
    4. Stuff each brinjal generously with the masala, pressing it into the cuts. Reserve the leftover masala.
    5. Heat oil in a wide heavy pan on medium. Crackle mustard seeds, add asafoetida, curry leaves and onion and cook for 3 minutes until soft.
    6. Arrange the brinjals in one layer and fry for 4-5 minutes, turning gently, until the skins are glossy and slightly wrinkled.
    7. Mix the leftover masala with the hot water and pour around the brinjals. Cover and cook on low for 15-18 minutes, turning once halfway, until a knife slides through easily and the gravy thickens and leaves oil at the edges.

    Tips

    • Choose small, tender brinjals that feel light and have shiny skin; heavy ones are seedy.
    • Do not stir with a spoon; turn the brinjals with tongs or by shaking the pan so they stay whole.
    • If you do not have goda masala, garam masala works but the flavour will be less authentically Maharashtrian.

    Serve with

    Jowar bhakri, thecha and a bowl of varan bhaat.

  • Dal Dhokli

    Dal dhokli is Gujarat's one-pot comfort meal, made by cooking strips of spiced wheat dough directly in thin toor dal. Rajasthan has a similar dish called dal ki dulhan, and Maharashtra makes varan phal, but the Gujarati version is distinctly sweet-sour, with jaggery, kokum or lemon, and peanuts that soften in the dal. Sunday lunch and rainy evenings are its usual occasions.

    The dhokli are rolled from wheat flour seasoned with ajwain, turmeric and chilli, cut into diamonds and dropped into the bubbling dal. They swell, turn tender and release a little starch that thickens the broth. The dal itself is light, fragrant with cloves, cinnamon and curry leaves, and finished with a spoon of ghee.

    It needs nothing else, though most families serve it with a squeeze of lemon, chopped onion and papad. The dish thickens a lot as it stands, so serve it hot and freshly made. Adding a handful of chopped peanuts, a few cashews or drumstick pieces is common in some homes, and leftovers are reheated with a generous splash of hot water.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegetarian
    CourseMain course
    Prep time20 minutes
    Cook time35 minutes
    Total time55 minutes
    Serves4
    Spice levelMild
    DifficultyMedium
    Gluten-freeNo
    Key ingredientstoor dal / whole wheat flour / peanuts / jaggery

    Ingredients

    For the dal

    • 3/4 cup toor dal, washed
    • 3 cups water, plus 2 cups more later
    • 1/4 cup raw peanuts
    • 1/2 tsp turmeric
    • 1 tomato, chopped
    • 1 tsp ginger-green chilli paste
    • 1 1/2 tsp red chilli powder
    • 2 tbsp grated jaggery
    • 3-4 kokum petals or 1 1/2 tbsp lemon juice
    • 1 1/2 tsp salt

    For the dhokli

    • 1 cup (120 g) whole wheat flour
    • 2 tbsp besan
    • 1/4 tsp turmeric
    • 1/2 tsp red chilli powder
    • 1/4 tsp ajwain
    • 1/2 tsp salt
    • 1 tbsp oil
    • Water to knead

    For the tempering

    • 2 tbsp ghee
    • 1 tsp mustard seeds
    • 1/2 tsp methi seeds
    • 3 cloves
    • 1 inch cinnamon
    • 2 dried red chillies
    • A pinch of asafoetida
    • 10 curry leaves
    • 2 tbsp chopped coriander

    Method

    1. Pressure cook the toor dal and peanuts with 3 cups water and turmeric for 4-5 whistles on medium heat until the dal is very soft. Let the pressure drop naturally.
    2. Meanwhile, mix all dhokli ingredients and knead into a firm, smooth dough, slightly stiffer than chapati dough. Rest for 10 minutes.
    3. Whisk the cooked dal smooth, leaving the peanuts whole. Add 2 cups water, tomato, ginger-chilli paste, chilli powder, jaggery, kokum and salt. Bring to a boil and simmer for 5 minutes.
    4. Divide the dough into 3 balls and roll each into a thin round about 8 inches wide. Cut into 1 1/2 inch diamonds with a knife.
    5. With the dal at a rolling boil on medium-high, drop the dhokli in a few at a time, stirring gently so they do not stick together.
    6. Lower the heat to medium and simmer for 12-15 minutes, stirring now and then, until the dhokli are cooked through and no longer taste of raw flour when bitten. Add hot water if it gets too thick.
    7. Heat ghee in a small pan, crackle mustard seeds, then add methi seeds, cloves, cinnamon, red chillies, asafoetida and curry leaves. Pour over the dal dhokli, garnish with coriander and serve hot.

    Tips

    • Keep the dal boiling when adding the dhokli; if it is merely warm, the pieces turn gummy and clump.
    • Roll the dough thin. Thick dhokli stay doughy in the centre.
    • The dish keeps thickening; thin it with boiling water before serving leftovers.

    Serve with

    A squeeze of lemon, chopped onion, roasted papad and a spoon of ghee.

  • Sev Tameta nu Shaak

    Sev tameta nu shaak is a dhaba and home favourite from Kathiawad and Saurashtra, a region where fresh green vegetables were once scarce in the dry months. Tomatoes and the crunchy besan sev that every Gujarati kitchen keeps in a tin were combined into a curry that could be cooked in fifteen minutes. Highway dhabas around Rajkot serve it in large bowls with bajra rotla.

    The base is a thick, tangy tomato gravy with garlic, red chilli and a touch of jaggery that rounds off the acidity. The sev goes in at the very last moment, so part of it stays crunchy while the rest softens and thickens the gravy. Thick ratlami or gathiya sev holds up better than fine nylon sev.

    It is eaten with rotli, thepla or bajra rotla, often with raw onion, buttermilk and a green chilli on the side. Because it relies on pantry items, it is a frequent weeknight dish when the vegetable basket is low. Restaurants in Gujarat often finish it with a spoon of butter and a sprinkle of extra sev on top for crunch.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegan
    CourseMain course
    Prep time10 minutes
    Cook time15 minutes
    Total time25 minutes
    Serves3
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientstomato / besan sev / garlic / jaggery

    Ingredients

    • 4 large ripe tomatoes (about 400 g), chopped
    • 1 cup thick sev (ratlami or gathiya sev)
    • 2 tbsp groundnut oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • A pinch of asafoetida
    • 6 garlic cloves, crushed
    • 1 tsp grated ginger
    • 1 green chilli, chopped
    • 1/4 tsp turmeric
    • 1 1/2 tsp Kashmiri red chilli powder
    • 1 tsp coriander-cumin powder
    • 1 tbsp grated jaggery
    • 3/4 tsp salt
    • 1/2 cup water
    • 2 tbsp chopped coriander

    Method

    1. Heat the oil in a kadhai on medium. Add mustard seeds and let them crackle, then cumin and asafoetida.
    2. Add garlic, ginger and green chilli and saute for 1 minute until the garlic smells cooked and turns pale gold.
    3. Add the tomatoes with turmeric and salt. Cover and cook on medium for 5-6 minutes until they collapse completely.
    4. Mash the tomatoes with the back of the spoon. Add chilli powder, coriander-cumin powder and jaggery and cook uncovered for 2-3 minutes until oil starts to separate at the edges.
    5. Pour in the water, bring to a boil and simmer for 2 minutes. The gravy should be fairly loose, since the sev will absorb a lot.
    6. Turn off the heat. Just before serving, stir in the sev and coriander and serve within a minute or two.

    Tips

    • Add the sev at the table if you are not eating immediately; it turns mushy within ten minutes.
    • Use fully ripe, deep red tomatoes. With pale tomatoes add a spoon more jaggery and a little tomato puree.
    • Groundnut oil gives the authentic Kathiawadi flavour.

    Serve with

    Bajra rotla or rotli, chaas, sliced onion and green chillies.

  • Gujarati Kadhi

    Gujarati kadhi is the light, pale yellow counterpart of the thicker, pakora-laden Punjabi version. It is made from sour curd whisked with a small amount of besan, sweetened with jaggery or sugar and tempered in ghee with whole spices. Most Gujarati thalis include it beside dal-bhaat or khichdi, and many people drink it straight from the katori.

    The taste is sweet first, then gently sour, with warmth from ginger and green chilli and a fragrance from cloves, cinnamon, methi seeds and curry leaves. It should be smooth and pourable, about the thickness of single cream. Because the besan quantity is low, it must be stirred continuously until it boils or the curd will split.

    Kadhi-khichdi is the comfort dinner of Gujarat, eaten when someone is unwell or when the cook wants a simple meal. It is also served with rotli and shaak on weekdays and alongside undhiyu in winter. Some families add a few pieces of bhindi or pakodi to make it more substantial, but the plain version is the everyday standard and the one most Gujaratis grew up drinking.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegetarian
    CourseMain course
    Prep time5 minutes
    Cook time20 minutes
    Total time25 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientscurd / besan / jaggery / curry leaves

    Ingredients

    For the kadhi

    • 1 cup sour curd
    • 3 tbsp besan
    • 3 cups water
    • 1 tsp grated ginger
    • 1-2 green chillies, slit
    • 2 tbsp grated jaggery or sugar
    • 1 tsp salt

    For the tempering

    • 1 tbsp ghee
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 1/4 tsp methi seeds
    • 3 cloves
    • 1 inch cinnamon
    • 1 dried red chilli
    • A pinch of asafoetida
    • 10 curry leaves
    • 1 tbsp chopped coriander

    Method

    1. Whisk the curd and besan together in a deep pan until there are no lumps at all. Gradually whisk in the water to a smooth, thin mixture.
    2. Add ginger, green chillies, jaggery and salt and place on medium heat.
    3. Stir continuously as it heats, scraping the bottom. This is the critical stage; after 6-8 minutes it will come to a boil. Do not stop stirring before it boils or the curd will curdle.
    4. Once it boils, reduce the heat to low and simmer for 8-10 minutes, stirring now and then, until slightly thickened and the raw besan smell is gone.
    5. In a small pan, heat ghee on medium. Add mustard seeds and let them pop, then cumin, methi seeds, cloves, cinnamon and red chilli for 20 seconds. Add asafoetida and curry leaves.
    6. Pour the tempering into the kadhi, stir, and simmer for 2 more minutes. Taste and adjust sugar and salt; it should be clearly sweet-sour. Garnish with coriander.

    Tips

    • Curd that is 2-3 days old gives the right sourness. With fresh curd, add a squeeze of lemon at the end, off the heat.
    • Kadhi thickens as it cools; thin it with a little hot water before reheating.
    • Use hing that is certified gluten-free if you need the dish strictly gluten-free, as many brands contain wheat flour.

    Serve with

    Plain khichdi or steamed rice, with papad and pickle.

  • Undhiyu

    Undhiyu takes its name from undhu, meaning upside down. In villages around Surat the vegetables were packed into an earthen pot, sealed, turned upside down and buried in a pit with a fire on top. Today it is cooked on a stove, but it remains a winter dish, made when surti papdi, tuvar lilva, purple yam and small brinjals are in season, and especially on Uttarayan, the kite festival in January.

    The flavour comes from a fresh green masala of coriander, green garlic, coconut, ginger, chilli and sesame that is stuffed into the brinjals and potatoes and coats everything else. Methi muthia, fried fenugreek dumplings, go in towards the end and soak up the oil and masala. The result is rich, slightly sweet and full of contrasting textures.

    It is a feast dish, made in large quantities and eaten with puris, shrikhand or jalebi, and kadhi on the side. Many families prepare the muthia a day ahead to break up the work. The recipe below is the Surti style, which is green rather than red. Red, spicier versions are cooked around Bharuch and Ahmedabad.

    At a glance

    RegionGujarat
    CuisineGujarati
    DietVegetarian
    CourseMain course
    Prep time60 minutes
    Cook time60 minutes
    Total time120 minutes
    Serves6
    Spice levelMedium
    DifficultyHard
    Gluten-freeNo
    Key ingredientssurti papdi / purple yam / baby brinjal / methi muthia

    Ingredients

    For the methi muthia

    • 1 cup chopped fresh methi
    • 1/2 cup coarse whole wheat flour
    • 1/4 cup besan
    • 1 tsp ginger-chilli paste
    • 1/2 tsp turmeric
    • 1 tsp sugar
    • 1 tbsp lemon juice
    • 1/2 tsp salt
    • 2 tbsp oil
    • Oil for frying

    For the green masala

    • 1 1/2 cups chopped coriander
    • 1 cup chopped green garlic (or 10 garlic cloves)
    • 1/2 cup grated fresh coconut
    • 2 tbsp ginger-green chilli paste
    • 2 tbsp white sesame seeds
    • 2 tbsp roasted peanuts, crushed
    • 1 tbsp sugar
    • 1 tbsp lemon juice
    • 1 tsp turmeric
    • 2 tsp coriander-cumin powder
    • 1 1/2 tsp salt

    For the vegetables

    • 250 g surti papdi, stringed
    • 1/2 cup fresh tuvar lilva (pigeon peas)
    • 8 small round brinjals
    • 8 baby potatoes, peeled
    • 200 g purple yam (kand), peeled and cubed
    • 2 small sweet potatoes, cubed
    • 1 raw banana, cut into thick rounds
    • 1/2 cup oil
    • 1 tsp ajwain
    • 1/4 tsp asafoetida
    • 1/2 cup water

    Method

    1. Mix all muthia ingredients except frying oil into a stiff dough without adding water. Shape into 20 small finger-sized logs and deep fry on medium heat for 4-5 minutes until golden and cooked through. Drain.
    2. Combine all the green masala ingredients in a bowl and mix with your hands. Set aside about one-third for stuffing.
    3. Make a deep cross cut in each brinjal and potato, keeping the base intact, and stuff with the reserved masala. Fry the cubes of yam, sweet potato and raw banana lightly in hot oil for 3-4 minutes until the edges are golden; this keeps them from turning mushy.
    4. Heat 1/2 cup oil in a wide heavy pot on medium. Add ajwain and asafoetida, then the papdi and tuvar lilva with half the remaining masala. Stir for 2 minutes.
    5. Layer the stuffed potatoes and brinjals over the beans, then the fried yam, sweet potato and banana. Spread the rest of the masala on top and sprinkle 1/2 cup water around the edges.
    6. Cover tightly and cook on low heat for 30-35 minutes without stirring. Shake the pot gently every 10 minutes to stop sticking.
    7. Check that a knife slides easily through the potato and yam. Add the fried muthia, cover again and cook 5-7 minutes more until they soften slightly. Fold very gently and rest for 10 minutes before serving.

    Tips

    • Undhiyu should be oily; the oil carries the masala and stops the vegetables from catching. Reduce it only slightly.
    • Do not stir with a spoon once layered; shaking the pot keeps the vegetables whole.
    • If green garlic is out of season, use regular garlic and a handful of spring onion greens.

    Serve with

    Hot puris, shrikhand or jalebi, and a bowl of Gujarati kadhi.

  • Keema Matar

    Keema matar is a much-loved home dish in Uttar Pradesh, especially in Lucknow, Kanpur and Aligarh, where Awadhi and Mughlai traditions shaped everyday Muslim and non-Muslim kitchens alike. It is the dish for a quick Sunday dinner, a tiffin with parathas, or stuffing into a pav, and winter peas make it especially good.

    Minced mutton is browned in ghee or oil with onions, then cooked down with ginger, garlic, tomatoes and a mix of whole and ground spices until the masala clings to the meat. Green peas add sweetness and colour. The finished dish is semi-dry, rich and aromatic, with a hint of kasuri methi or fresh mint.

    At a glance

    RegionUttar Pradesh
    CuisineAwadhi
    DietNon-vegetarian
    CourseMain course
    Prep time15 minutes
    Cook time45 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsmutton mince / green peas / onion / tomato

    Ingredients

    • 500 g mutton keema, washed and drained
    • 1 cup green peas (fresh or frozen)
    • 3 tbsp ghee or oil
    • 1 bay leaf
    • 4 cloves
    • 3 green cardamoms
    • 1 inch cinnamon
    • 1 tsp cumin seeds
    • 2 large onions, finely chopped
    • 1 1/2 tbsp ginger-garlic paste
    • 2 green chillies, chopped
    • 2 tomatoes, finely chopped
    • 1/2 tsp turmeric powder
    • 1 1/2 tsp Kashmiri red chilli powder
    • 2 tsp coriander powder
    • 1 tsp cumin powder
    • 3 tbsp curd, whisked
    • 1 tsp garam masala
    • 1 tsp kasuri methi
    • 1 cup hot water
    • Salt to taste
    • 2 tbsp chopped coriander and mint

    Method

    1. Heat the ghee in a heavy kadhai on medium heat. Add bay leaf, cloves, cardamom, cinnamon and cumin and let them sizzle for 20 seconds.
    2. Add the onions and fry for 8-10 minutes until golden brown.
    3. Add ginger-garlic paste and green chillies and fry for 2 minutes until the raw smell goes.
    4. Add the keema and raise the heat to high. Cook for 8-10 minutes, breaking up lumps with the spatula, until the meat loses its pink colour and the moisture dries up.
    5. Add tomatoes, turmeric, chilli, coriander and cumin powders and salt. Cook on medium heat for 6-8 minutes until the tomatoes break down and oil appears at the edges.
    6. Stir in the curd and cook for 2 minutes, then add 1 cup hot water. Cover and simmer on low heat for 15 minutes (or pressure cook for 2 whistles).
    7. Add the peas and cook uncovered for 5-8 minutes until they are tender and the keema is semi-dry.
    8. Finish with garam masala, crushed kasuri methi, coriander and mint.

    Tips

    • Ask the butcher for keema from the shoulder with a little fat; very lean mince turns dry and grainy.
    • Browning the keema well on high heat before adding tomatoes gives a deeper, meatier flavour.
    • Add frozen peas only in the last 3-4 minutes so they stay bright green.

    Serve with

    Hot parathas, tandoori roti or pav, with onion rings and lemon.

  • Anda Curry

    Anda curry is the weeknight standby of hostel kitchens, railway canteens and roadside dhabas, and in many homes it is the curry made when there is no time to shop. Every region has its own spin: Bengali dimer dalna adds potatoes, Kerala mutta curry uses coconut, while the north Indian style here is built on onion, tomato and ginger-garlic.

    The eggs are boiled, scored and quickly fried in turmeric and chilli so they develop a golden skin that soaks up the gravy. The masala is cooked down until the oil separates, giving a thick, medium-hot curry with a tangy tomato base and a warm finish of garam masala and kasuri methi.

    At a glance

    RegionPan-Indian
    CuisineNorth Indian
    DietEggetarian
    CourseMain course
    Prep time15 minutes
    Cook time30 minutes
    Total time45 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsegg / onion / tomato / ginger-garlic paste

    Ingredients

    For the eggs

    • 6 eggs
    • 1/4 tsp turmeric powder
    • 1/4 tsp red chilli powder
    • 1/4 tsp salt
    • 1 tbsp oil

    For the gravy

    • 3 tbsp oil
    • 1 tsp cumin seeds
    • 1 bay leaf
    • 2 green cardamoms
    • 2 medium onions, finely chopped
    • 1 tbsp ginger-garlic paste
    • 2 green chillies, slit
    • 3 medium tomatoes, puréed
    • 1/2 tsp turmeric powder
    • 1 1/2 tsp Kashmiri red chilli powder
    • 2 tsp coriander powder
    • 1/2 tsp cumin powder
    • 1 1/2 cups hot water
    • 3/4 tsp garam masala
    • 1 tsp kasuri methi, crushed
    • Salt to taste
    • 2 tbsp chopped coriander

    Method

    1. Boil the eggs for 10 minutes, cool in cold water and peel. Make 3-4 shallow slits on each egg.
    2. Heat 1 tbsp oil in a pan on medium heat, add turmeric, chilli powder and salt, then roll the eggs in it for 2-3 minutes until a light golden skin forms. Remove.
    3. In the same pan heat 3 tbsp oil. Add cumin, bay leaf and cardamom and let them sizzle.
    4. Add the onions and fry on medium heat for 8-10 minutes until golden brown.
    5. Add ginger-garlic paste and green chillies and fry for 1 minute. Add the tomato purée, turmeric, chilli, coriander and cumin powders and salt.
    6. Cook on medium heat for 8-10 minutes, stirring, until the masala thickens and the oil separates at the edges.
    7. Pour in the hot water and bring to a boil. Add the eggs and simmer on low heat for 5-6 minutes until the gravy reaches the desired thickness.
    8. Stir in garam masala and kasuri methi, garnish with coriander and serve.

    Tips

    • Slitting and frying the eggs helps the gravy flavour reach the inside instead of sliding off the white.
    • Add 2 boiled, halved potatoes along with the eggs for a heartier curry.
    • For a creamier finish, stir in 2 tbsp beaten curd off the heat before adding the water.

    Serve with

    Plain rice, jeera rice or hot phulkas, with sliced onion.

  • Moong Dal Khichdi

    Khichdi is perhaps the most universal comfort food in India, mentioned by medieval travellers such as Ibn Battuta and cooked in some form in nearly every state. It is the first solid food for many babies, the meal for anyone unwell, the Saturday or Makar Sankranti dish in many homes, and the quiet dinner when nobody wants to cook.

    Moong dal khichdi is the lightest version: rice and husked yellow moong cooked together with turmeric and salt until soft and porridge-like. A tempering of ghee, cumin, asafoetida, ginger and green chilli gives it warmth. It can be made loose and soupy or thick enough to hold its shape, and a spoon of ghee on top is non-negotiable.

    At a glance

    RegionPan-Indian
    CuisineNorth Indian
    DietVegetarian
    CourseMain course
    Prep time10 minutes
    Cook time25 minutes
    Total time35 minutes
    Serves3
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice / moong dal / ghee / turmeric

    Ingredients

    For the khichdi

    • 1/2 cup short-grain rice
    • 1/2 cup yellow moong dal
    • 1/2 tsp turmeric powder
    • 1 tsp salt
    • 4 cups water

    For the tempering

    • 2 tbsp ghee
    • 1 tsp cumin seeds
    • A pinch of asafoetida
    • 1 tsp grated ginger
    • 1 green chilli, slit
    • 6 curry leaves (optional)
    • 1 small tomato, chopped (optional)
    • 1/2 tsp red chilli powder (optional)

    Method

    1. Rinse the rice and moong dal together in several changes of water until the water runs clear. Soak for 15 minutes and drain.
    2. Put them in a pressure cooker with turmeric, salt and 4 cups water. Cook on medium heat for 3-4 whistles, then let the pressure release naturally.
    3. Open the cooker and mash the khichdi lightly with a ladle. Add 1/2 cup hot water if you prefer it looser, and simmer for 2 minutes.
    4. For the tempering, heat the ghee in a small pan on medium heat. Add cumin seeds and let them sizzle for 10 seconds until they darken slightly.
    5. Add asafoetida, ginger, green chilli and curry leaves and fry for 30 seconds. If using tomato, add it now and cook for 2 minutes until soft.
    6. Turn off the heat, add the red chilli powder if using, and pour the tempering over the khichdi. Stir and serve hot with more ghee.

    Tips

    • For a sick-day khichdi, skip the chilli and tomato and keep the tempering to ghee, cumin and asafoetida.
    • Khichdi thickens quickly as it cools; always loosen it with hot water before reheating.
    • Add diced carrot, peas or spinach with the rice and dal for a more filling vegetable khichdi.

    Serve with

    Plain curd, papad, pickle and a spoon of ghee.

  • Dal Bafla

    Dal bafla is the Malwa cousin of Rajasthan's dal baati, eaten across Indore, Ujjain and Bhopal at weddings, community feasts and family gatherings. The difference is in the bafla itself: the wheat balls are boiled in water before being baked, which makes them softer and lighter inside than a dense baati.

    After boiling, the baflas are roasted until golden and cracked, then broken open and dunked in ghee. They are eaten with a thin, tangy toor dal tempered with cumin, garlic and red chilli, along with ladoos, chutney and raw onion. It is a heavy, festive meal best followed by a nap.

    At a glance

    RegionMadhya Pradesh
    CuisineMalwa
    DietVegetarian
    CourseMain course
    Prep time30 minutes
    Cook time60 minutes
    Total time90 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeNo
    Key ingredientswhole wheat flour / toor dal / ghee / semolina

    Ingredients

    For the bafla

    • 2 cups coarse whole wheat flour (about 250 g)
    • 1/4 cup semolina
    • 1/2 tsp ajwain
    • 1/2 tsp salt
    • 1/4 tsp turmeric powder
    • 1/4 tsp baking soda
    • 3 tbsp ghee
    • 1 tbsp curd
    • Water as needed
    • 1/2 cup melted ghee for dunking

    For the dal

    • 3/4 cup toor dal
    • 1/2 tsp turmeric powder
    • 3 cups water
    • 2 tbsp ghee
    • 1 tsp cumin seeds
    • A pinch of asafoetida
    • 2 dry red chillies
    • 1 tbsp chopped garlic
    • 1 tomato, chopped
    • 1 tsp red chilli powder
    • 1 tsp coriander powder
    • 1 tsp jaggery
    • 1 tbsp lemon juice
    • Salt to taste
    • Coriander to garnish

    Method

    1. Mix the atta, semolina, ajwain, salt, turmeric and baking soda. Rub in 3 tbsp ghee and the curd, then add water gradually and knead into a firm dough. Rest for 15 minutes.
    2. Divide into 8 balls, smooth them, and press a light thumb dent in the centre of each.
    3. Bring a large pot of water to a rolling boil, add a pinch of turmeric and slide in the balls. Boil for 15-18 minutes; they will sink first and float when done. Remove and drain for 5 minutes.
    4. Bake the boiled baflas at 200 C for 25-30 minutes, turning once, until golden brown with cracks on the surface. They can also be roasted on a tandoor, an appe pan or over coals.
    5. Meanwhile pressure cook the dal with turmeric and water for 3 whistles. Mash well.
    6. Heat 2 tbsp ghee, add cumin, asafoetida, red chillies and garlic and fry until the garlic is golden. Add tomato, chilli and coriander powder and cook for 3 minutes. Pour in the dal, add salt, jaggery and enough water for a pouring consistency, and simmer 5 minutes. Finish with lemon and coriander.
    7. While the baflas are hot, press each lightly to crack it open and dunk it in melted ghee for a few seconds.
    8. Serve the baflas broken into pieces, with a generous bowl of dal poured over or alongside.

    Tips

    • Coarse atta (or a mix with a little rava) gives the classic crumbly texture.
    • Bake the boiled baflas soon after draining; if they cool completely they turn chewy.
    • The amount of ghee is a matter of taste, but a proper bafla is dunked, not brushed.

    Serve with

    Raw onion, green chutney, lemon and churma or mawa bati for dessert.