I'm currently eating some Indian vegetable mush with basmati-saffron rice and homemade pakora (battered and fried vegetables)--which I've become completely obsessed with. Yeah, yeah, it's not the healthiest side but so yummy.
Recipe (more or less): equal parts chickpea flour (besan) and water (about 1/2 cup each), 1 tsp cumin, coriander, tumeric, chile powder, and salt (or spices to taste). Chop some fresh cilantro into the batter, dip vegetables in batter and fry in high-heat oil.
You can use any type of flour, really, but besan works best.
Serve with spicy cilantro chutney or raita...
Vegetable-wise I'm totally obsessed with Saag. I'm obsessed with greens in general, I think. Geez, such an obsessive post. Addicting flavors, these are.
aarh, you are making me so hungry! I love pakora or more precisely anything deep fried that can be dipped in cilantro chutney or yummy tamarind sauce. have you ever tried making an oven baked version? not authentic, of course. maybe this oven baked tempura recipe ??
does the Saag have to be pureed?
nothing wrong with obsessions! esp those that involve food. :o)
thanks a bunch!
I realize this reply is way too late for your dinner, but for a vegetable side I would have recommended saag paneer, the spinach dish.
It's straight-up simple - if you haven't tried it, it's basically creamed spinach with chunks of fresh cheese (paneer); loads of recipes out there for it. If you can't find the paneer cheese, you can substitute cotija or even mozzarella.
One of my favorite indian side dishes (and the best recipe I've ever had for cauliflower) came from Gilda Latzky's
Indian cooking class (through UNM Continuing Education). Here it is.....
Cauliflower with Cashews and Sesame Seeds
1 large cauliflower in flowerets
1/2 cup unsweetened coconut
2 tbs Sesame Seeds
1/4 cup vegetable oil
1/2 cup raw cashews
2/3 cup water
1-1/4 cup water
1 tsp black mustard seeds
salt and pepper to taste
1 tsp. sugar
juice of 1 lemon
Roast coconut and sesame seeds in 325 degree over for 5 minutes - stirring occassionally (they'll burn quickly so keep an eye on them)
Brown cashews in 1 tbs. oil
In food processor, fitted with steel blade, process toasted coconut, sesame seeds, jalapeno, cashews and 2/3 cup water to a paste.
In a large saute pan, heat 4 tbs. oil and cook mustard seeds until they pop.
Add cauliflower and cook for 5 minutes stirring.
Add cashew sauce, 1 and 1/4 cups water, salt and pepper, lemon juice.
Cover and simmer for 10 minutes, stirring occassionally.