In an attempt to get my child to eat anything at all, I’ve been cooking as much Indian food as I can, which is slightly challenging. One thing I’ve learned about cooking is that watching someone cook is really important. Having only served as a sous chef to my bestie as we made channa masala during high school, I make a lot of things up as I go. I’m working on it, though!
Dinner tonight was an accidentally vegan meal. Accidentally, because I don’t intend on ever becoming vegan and the recipes just happened to not have animal products. Trust me. I love dairy far too much. This meal was spawned from a desire to get rid of a lot of the produce that I had in my fridge. My dad found the eggplant recipe after two HUGE eggplants arrived in my Washington’s Green Grocer box. Getting rid of produce will be a theme this week.
For the main dish, I made Baingan Bharta, which is an eggplant and tomato curry. Think of it kind of like an Indian ratatouille. Fun fact: Indian food is not quick to make. I used Mark Bittman’s recipe and was really pleased. It was probably one of the better curries that I’ve made so far. I followed it to a T and it came out really well. I recommend using only one jalapeño with the seeds mostly removed. We like heat and this was a pleasant amount.
To go with the Baingan Bharta, I made stuffed Kale Parathas. Husband LOVED them. I used this recipe and altered the filling slightly by using fresh ginger instead of ginger paste and I didn’t use the chilies or the sugar. Instead, I used a dash of cayenne. They were superb, if I do say so myself. Highly recommended!