Wanted: Indian side dish recipe...
I'm looking for an Indian side dish that is good or best at room temperature and doesn't have potatoes? Whatcha got?
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4 Comments:
Baingan Bartha (not sure of spelling). Eggplant/tomato dish. Pretty easy to make and a good side dish to just about any indian meal.
ceforrester at 11:34AM on 07/14/07
Baingan Bhartha is not really a side dish. I guess you could serve it as such, but it really should be warm, not room temp.
Most Indian "side dishes" are spiced vegetables. Saute some green beans or spinach (or potatoes) with garam masala (and a few other things) and you're all set.
My favorite room temp Indian dish is Upma. It's a South Indian dish made with dry roasted semolina (though of late my mom and I have been using couscous and we LOVE it), roasted lentils and mustard seeds, a touch of ginger and green chili, and chopped up veggies - most typically green beans and carrots and maybe cauliflower.
charm city cupcake at 2:36PM on 07/14/07
This is based on a recipe in Suvir Saran's INDIAN HOME COOKING.
Okra, Indian-Style
1/3 cup canola oil
1 teaspoon cumin seeds
1 2-inch piece of ginger, peeled and minced
1 medium red onion, halved, and thinly sliced
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne pepper
1 pound small okra, trimmed of both stem and pointed ends
1 teaspoon salt
2 medium tomatoes, cut into medium dice
1 fresh hot green chile, minced
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh cilantro
Combine the oil and cumin seeds in a large frying pan over medium-high heat. Cook, stirring, until fragrant, 1-2 minutes.
Add the ginger and cook, stirring, 30 seconds. Add the onion, and cook until wilted, about 3 minutes.
Add the coriander, ground cumin, turmeric, and cayenne; turn the heat down to medium and cook, stirring, for 30 seconds. Add the okra and stir to coat with the spices. Then cover and cook until the okra browns lightly, about 5 minutes. Stir once or twice during this time and check the cooking; if the spices begin to burn, turn the heat down. If the okra doesn’t brown at all, turn the heat up a bit.
Give the okra a stir. Add the salt, tomatoes, and green chile and stir well, scraping the bottom of the pan to make sure that nothing is sticking. (The water from the tomatoes will help deglaze the skillet.) Then turn the heat down to low, cover, and cook 5 minutes more.
Uncover and cook over high heat, stirring every now and then, until the okra is tender and the liquid has reduced, about 5 minutes more. Stir in the lemon juice and cilantro and taste for salt. Serve hot.
Yield: 4 servings
Tom Steele at 11:16AM on 07/15/07
Palak panner also isn't really a side dish, but its pretty delicious! A lot of Indian cuisine is vegetarian, and these veggie main dishes become 'side dishes' in western cook books or restaurant menus because many people are really attached to their main dish being meat.
I remember when I was living in India, many of my friends brining a kind of dry cauliflower 'curry' to snack on. It looked like cauliflower lightly fried in cumin, tumeric, black mustard seeds, and perhaps a bit of salt and pepper - can anyone help me on this? or knows the type of dish I'm talking about?
B
Hand to Mouth Making Stock of the Situation
A blog for penniless gourmets
handtomouth at 9:07AM on 07/21/07