Main Course

When I got back from my honeymoon, I spoke to my grandma. “Are you happily married?” she asked. “Yes, Grandma.” “What have you eaten today?” “Eggplant and pea curry and chapatis.” “Good. If you’re eating properly, you must be happy.” Serves 4 as a main course Ingredients 5 tablespoons canola oil 1 teaspoon cumin seeds 2 large onions, finely chopped 6 cloves of garlic, crushed 4 large ripe tomatoes, chopped 1½ tablespoons tomato paste 1½ level teaspoons salt 1¼ teaspoons ground red chile ½ teaspoon ground turmeric 1 teaspoon sugar 4 medium eggplants (2¼ pounds), chopped into 1½-inch cubes ½ cup peas (fresh or defrosted) Instructions Put the oil into a wide-bottomed lidded pan over medium heat. Once hot, add the cumin seeds, stir for 30 seconds, then add the onions. ...

This dal is my and every other Gujarati’s taste of home. One spoonful and I am transported. It has a more complex taste than most dals due to the subtle jabs of star anise, curry leaves, and lemon, all rounded off with the sweetness of honey. Because of the time it takes to soak and cook toor lentils, this is more of a weekend dish in our house, although a daily staple across Gujarat. ...

My father lives just on the edge of what we consider to be normal. He prefers confectioners’ sugar in his tea, has the buttons of his back pockets removed (for fear of damaging his car upholstery), and keeps a logbook of when he waters the plants. One time, he accidentally spread mushroom compost over the lawn and we ate mushrooms in every conceivable way for months. If you find yourself in a similar situation, this is a satisfying and delicious way to make use of them. ...

This dish is a tasty jumbled heap of shredded bread, crispy vegetables, and egg, seasoned with a fiery mix of spices. It’s a perfect way to use up old rotis and any veg that might have overstayed its welcome in the bottom of the fridge. Part roadside spectacle, part musical entertainment, in Sri Lanka the chefs use huge, noisy metal blades to rhythmically chop and mix everything until it comes together in one democratic and harmonious ensemble. You don’t need a metallic orchestra for this recipe, however: a frying pan, sharp knife, and some enthusiasm will do. ...

In England, the vindaloo is an ear-tinglingly hot curry, but it wasn’t always that way. It started life as vinho e alhos, a popular Portuguese dish that made its way over to Goa with Portuguese explorers in the 1500s. Traditionally a wine and garlic stew, it was transformed into the modern-day dish using white wine vinegar and garlic, combined with a warming garam masala of pepper, cloves, and cinnamon. In this recipe, the sweet potato works really well with the spices and tomato to make a sweet, sour, and pungent curry. And yes, it’s hot, but not mind-blowingly so. ...