Wednesday, March 14, 2007
Posted by Saffron Trail
Dabba in many Indian languages means a 'box'. In India, the word dabba is easily synonymous with a lunch box as in 'Aaj dabbe mein kya hai?' ('What's in your lunch box today' in Hindi)
A peek into my hubby's dabba today - and an entry for the event - Show your lunch box on this blog Daily Tiffin
- On the left is eggplant-yogurt curry. A large eggplant roasted, skinned and mashed, mixed into fresh homemade yogurt with a 'tarkha' (tadka) of cumin & mustard seeds.
- To dip into this curry, there are a couple of phulkas, the very thin tortilla like puffed up Indian bread.
- One boiled potato sauteed with a bunch of fenugreek greens & spices and some instant pickled gooseberries (amla)
My version is not the traditional version. This is something you would make in small quantities and finish off within 2-3 days.
Instant gooseberry pickle
You'll need 5-6 gooseberries (amla). Pressure cook them for 2 whistles and on sim for 5 minutes. Once cooker is cooled, remove berries. Quarter them and remove the pith. In a small wok, heat a tbsp of cooking oil. Once warm enough, put in a tsp of cayenne pepper, pinch of turmeric powder, 1/2 tsp of fenugreek powder (optional). Mix the spices in the oil and pour the spiced oil onto the quartered fruit. Add a tsp of salt. Toss well and serve immediately. Store left over in the fridge for 2-3 days.
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(This post is written by Nandita of Saffron Trail)