| different texture, you could make vegetable pakoras, a kind of vegetable fritter normally served as an appetizer with a mint chutney. They generally call for deep frying, but can be shallow fried (in about 1 inch of oil) as long as you are very careful when flipping them. Let me know if you want my recipe. Or you could make a vegetable biryani to serve over your basmati rice. This has all kinds of vegetables: cauliflower, carrots, peas, potatoes, tomatoes, red and green bell peppers. I can also give you that recipe if you want it. I also love to have a cucumber raita with almost any Indian dishes I cook. It's very simple - just 1 C yogurt, 1 C chopped cucumber, salt and pepper, a wee bit of chopped hot pepper and chopped fresh coriander (although I use chopped fresh dill, as I prefer that flavour). Make sure you either buy very thick yogurt or strain some of the water out of regular yogurt, as the cucumber can add so much water that it becomes more of a thin soup. You may also want to pat some of the moisture out of the cucumber for the same reason. Oh, and you can't beat a nice warm naan for sopping up all those wonderful sauces! |
