What shall we cook today?’ is a daily dilemma for every housewife and I am no exception. Having been married for nearly 43 years, this question pops up in my mind early in the morning, except, of course, when I am away from home. In which case my husband would be taxing his brains, as it would be about creating a meal for himself which he doesn’t really mind as he is fond of trying out recipes and even fonder of making menus and forcing them on me.

Here is a delicious and light lunch menu that vegetarians would love. It is simple to prepare and wonderful when you don’t feel like having meat. The recipes are from my book A Rhapsody of Cuisine.

TOMATO KUT 

This curry is supposed to be a rich dark red in colour but with the quality of tomatoes usually available, one cannot really get the right colour which is authentic. So it is best to add a little tomato puree while making the curry.

A delicious and light lunch menu that is quick cooking and wholesome

INGREDIENTS
3 kg red tomatoes cut into pieces 
2 tablespoon fried and ground onions
1 cup chickpeas boiled 
1 tablespoon ginger-garlic paste 
1 tablespoon (level) red chilli powder 
1 tablespoon ground coriander 
1 teaspoon turmeric powder 
1/2 tablespoon cumin and fenugreek powder 
1 tablespoon desiccated coconut 
1 tablespoon sesame seeds, roasted and powdered
Salt to taste 
4 hard boiled eggs 

FOR SEASONING (BAGHAAR)
Few curry leaves 
5-6 dried red chillies 
1/2 teaspoon cumin seeds
3 garlic cloves sliced (optional) 
1/2 cup oil 

METHOD
Fill a big pan up to three-fourths with water. Add tomatoes and all the ingredients.

Boil on low flame until the mixture reduces by less than half and becomes thick and pasty.

Strain through a sieve till you get most of the pulp out. Throw away the residue and cook for five more minutes. Cover the pan while cooking as the curry splutters a lot. Dish out into a serving bowl and arrange the boiled eggs on top.

In a frying pan, heat oil and add all the ingredients for the baghaar (tempering).When these start to splutter, pour over the curry. 

Serve hot with rice.

To make cumin, fenugreek (methi dana) mixture take equal amounts of both, dry roast and grind to powder. This can be kept in a sealed container for a month.

ACHARI BAIGAN (SPICY EGGPLANT)

INGREDIENTS
1/2 kg eggplant
3 large green chillies
2 tablespoon chilli powder 
1/4 teaspoon turmeric powder 
1 teaspoon cumin powder 
1 teaspoon cumin seeds 
2 tablespoon tamarind pulp 
4-5 curry leaves 
Pinch of mustard powder 
1 teaspoon sugar 
Salt to taste
1 tablespoon vinegar 
1/4 cup oil 
 METHOD
Cut eggplants into medium-sized pieces and soak in salted water to avoid discolouration. 

Slit sideways and deseed green chillies, rub ginger-garlic paste into them and keep aside. 

Heat oil in a pan, stir in the spices, and add curry leaves and green chillies and toss to mix. 

Strain egg plants and add to the pan. Add tamarind pulp and vinegar and cook till egg plants are done. Serve hot and sprinkle mustard powder just before serving.

PUNGAL (RICE DISH)

INGREDIENTS
1/4 kg rice washed and soaked for an hour
1 cup yellow lentils washed and soaked for an hour
1/4 teaspoon ground turmeric 
4 cups water 
Salt to taste 

FOR SEASONING
1/4 cup ghee 
1 tablespoon cashew nuts 
1/4 teaspoon peppercorns 

METHOD
Boil the rice and lentils together in water with turmeric and salt.

The consistency of this cooked rice should be a little soft.

Heat ghee in a frying pan, and fry cashew nuts and peppercorns. When their colour changes, pour over the rice and serve hot.

Note this can be served on its own or with plain yogurt or cooked minced beef.

Published in Dawn, EOS, October 15th, 2017