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I made bendakaya vepudu (okra), Bengali moong dal khichdi, and gobi masala (cauliflower). The cauliflower in the creamy cashew sauce was certainly the star of the plate, despite my lack of fondness for cauliflower in general.
Tonight I cooked farinata which I served with courgette/zucchini with lemon, mint, and pistachio dressing.
This week I made egg roast, green beans patoli, vankaya gasagasala kura (eggplant with poppy seeds), and lassoni dal palak (spinach and lentils).