Emersonmade's travel blog, and they make me long to be wearing a caftan, turban, and outsized turquoise ring while smoking a bidi and wearing some serious kohl eyeshadow somewhere near Jaipur. For now, I'll have to settle for cheffing up an Indian feast on a warm June evening in Boston (little man probably wouldn't appreciate the bidi smoke anyway).
I've talked about our quickie Indian dinners a lot, and tofu tikka masala is pretty much always on our weekly menu. I saute tofu and petite peas, add greens and a Seeds of Change tikka masala sauce, toast some naan, and call it dinner. We always enjoy these Indian meals so much that I decided I am ready to delve into a bit of scratch Indian cooking as well. I stocked up on cumin seeds, garam masala and curry on my last grocery run, and was ready to get started. So, last night, along with the usual tofu tikka, I made baingan bartha from scratch, based on a recipe from Eat Live Run.
|Don't you feel healthier just looking at this ingredient pile? All veggies and spices... delish.|
|Massive pile of cilantro on deck next to tofu tikka prep.|
|I need a new camera. And better kitchen lighting. But, you get the gist... colorful and tasty!|
Here's to an adventurous weekend of trying new things...