Known as a vegetable kurma in the Tamil Nadu region, there are hundreds of versions of this dish throughout southeastern India. Its basic premise is very simple: you parboil diced vegetables—two vegetables or ten, whatever is in season—drain them, and then dress them with a coconut-yogurt mixture seasoned with spices such as mustard seeds and whole dried chilies. All vegetables are fair game—eggplants, zucchini, squashes, peas, carrots, potatoes, cauliflower, pumpkins.… The motto of this dish seems to be “What have you got? I can use it.” It is also quite delicious. Grated fresh coconut is now sold in a frozen form at most South and Southeast Asian stores. If you wish to use unsweetened, desiccated coconut instead, soak 2 1/2 tablespoons in warm water to barely cover, let that sit for an hour, and then proceed with the recipe. In the South it is generally eaten at room temperature—balmy—with rice and legumes, but I often serve it in the summer, when my garden is at its most productive, as a salad/ vegetable dish that accompanies Indian or Western meats.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.