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A handful of vegetables (drumstick, ash gourd, carrot, runner beans, green plantain) are cut into uniform 5 cm batons and cooked separately to keep their textures. Coconut is ground with cumin, green chilli and shallot into a paste, which is added to the cooked vegetables with thinned yogurt. The dish is warmed gently (never simmered) so the yogurt doesn't split, and finished with raw coconut oil and curry leaves.
Bombay Potatoes is comfort food at its finest. Small potatoes are partially cooked, then coated in a richly spiced oil infused with seeds and aromatics. Some potatoes are mashed to create a creamy base, while others remain whole for texture. The result is a warm, golden, deeply spiced side dish that's utterly satisfying. This is a vegetarian staple of Indian home cooking.
A foogath is the Goan version of a coconut-stir-fry vegetable: a temper of mustard seeds, dried red chilli, urad dal and curry leaves in coconut oil, sliced onion and garlic cooked briefly, then the vegetable tossed in over high heat. Fresh grated coconut is folded through at the end. The cabbage keeps a slight crunch and gets a nutty-sweet finish.
Cabbage is finely shredded into ribbons. A temper of mustard seeds, urad dal, dried red chilli and curry leaves is bloomed in coconut oil, the shredded cabbage tossed in over high heat, and a coconut paste of fresh coconut, green chilli, garlic and cumin folded through. The dish stays dry and the cabbage retains a slight crunch.
Fresh coconut is ground with green chilli, ginger, roasted gram and a small splash of water into a smooth paste. The chutney is finished with a tempering of mustard seeds, dried red chilli, curry leaves and asafoetida in hot oil, poured over the white chutney for a striking visual and aromatic contrast.
French beans are trimmed and chopped into 1 cm pieces. A temper of mustard seeds, urad dal, dried red chilli and curry leaves is bloomed in coconut oil, sliced onion is softened briefly, and the beans are tossed in with a splash of water to steam-cook them through. Fresh grated coconut is folded through at the end with a finishing pinch of green chilli.
Cucumber is chopped, salted and rested briefly to draw out some of its water (the step that keeps a salad from going soggy). The drained cucumber is tossed with fresh grated coconut, finely chopped green chilli and coriander. A quick mustard-seed temper in coconut oil is poured over the top for the aroma and a faint heat. Eaten by the spoonful from a bowl, or alongside fish curry rice.
Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft. The dal is mashed lightly to a porridge consistency. A second pan fries ghee with whole cumin, garlic, sliced green chilli, dried red chilli and curry leaves until the garlic just turns golden. The hot tarka is poured over the dal with a dramatic sizzle; coriander and lemon finish.
Onion bhajis are the simplest fritters yet utterly addictive. Thinly sliced onions are coated in a spiced chickpea flour batter, then briefly deep-fried until golden and crispy. They're light and delicate, with an irresistible crispness that shatters between your teeth. Serve immediately while hot and crunchy, accompanied by chutney or yoghurt relish. This is takeaway food at its finest, made fresh at home.
Split yellow moong dal (or toor dal) cooks with turmeric, salt and water for 25 minutes until soft and breaking down. A small whisk smooths it into a creamy dal. Just before serving, ghee heats until shimmering; cumin seeds, garlic, dried chilli and asafoetida sizzle for 30 seconds; the whole sputtering mix is poured straight onto the dal. Fresh coriander, a wedge of lemon.