Homecooking with Suresh and Rathna always seems so effortless.

Perhaps there’s a lot of needless complication made into profit on the part of restaurant chefs and consultants; that is one opinion.

But here’s another example of several dishes put together pretty quickly, and to great effect.

Tindora are like crunchy summer squash.

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Chopped.

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And sauteed with Kundapur masala, a spice blend from the Karnataka coast.

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The tindore are steamed and sauteed for a long time over slow heat, then some fresh coconut and a sprig of curry leaf from the garden are stirred in.

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We also ate arbi, most commonly known in English as taro root. Only the small variety seems to be eaten here in India.

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These have been boiled until tender.

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After peeling, fried.

Then they’re just tossed with some amchur (mango powder) and spices.

With the two subzis (vegetables) we had a simple and scrumptious toor dal. Here’s a photo of the tadka (seasoning) of onions, chillis and cumin.

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Rathna loves to make extra perfect phulkas whenever I’m around.

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She usually cuts her garlic lengthwise, and perfectly thin. Suresh likes this approach.

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Here’s the dinner plate. From this angle you can see the delectable arbi.

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And from this angle you can see the tindore.

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Our after dinner drinks: lassis filled with crunchy mustard seed, fresh ginger, dhaniya (cilantro) leaf, curry leaf and chunky toasted chillis. Who said mango lassi?

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