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adminAugust 11, 2021

A couple of weeks ago, I was browsing through a food blog.

My friend had posted a recipe on a food sharing site, and I thought, “That is so great!”

My colleague’s son was visiting from India, so he had to bring his mother’s favourite meal home for dinner, and so I thought this was a perfect opportunity to share with you my favourite foodie moments of my life.

I thought of a few different recipes and went through them one by one.

After a while, I realized that I was eating a lot of processed food in general.

I had to ask myself: How do I make healthy food in a non-processed way?

And, when I made my own food, I wanted to make it fresh.

That’s when I discovered the Food Network food show “The Food Lab” on Discovery Channel.

I think I have shared some of my favorite recipes there.

So, I thought I would share some of the dishes I used to love in India.

One of my favourites was the “babhi kapuri” or a “gourd biryani.”

The word “kapuri,” which means a curd made from boiled cabbage, dates, garlic, onions, and spices, means that the curry sauce is sweet and aromatic.

The name biryan is a nod to the Indian belief that the best biryans are made from the dried skin of the bough of a tree.

This is also how I love to eat biryas made from chickpeas.

If you are a fan of Indian food, you will love this recipe.

It is a very simple recipe, but it is really satisfying.

I served this with some green chutney, which is a popular snack that is made from cooked chickpea, tomatoes, and onions.

It also gives a delicious crunch to the salad.

One more tip: Serve this curry with rice and a side of naan, which you can add to a salad to make a complete meal.

You can also serve this curry alongside naan if you like.

I made a few other variations to the recipe, and some of them are even delicious.

Enjoy!

Ingredients 2 tbsp of oil, plus extra for frying or deep frying Directions Heat oil in a large pan.

Add onions and fry until translucent, about 5-10 minutes.

Add garlic and saute until fragrant, about 2-3 minutes.

Now add chickpeacakes and sauté for a minute, or until the chickpeafruits turn golden brown.

Add tomatoes and saUTE for a moment.

Add the curry paste and cook for another minute, stirring often, to incorporate the spices.

Add naan and simmer for about 15 minutes.

Enjoy.

Notes This curry will make about 8 cups of curry, depending on how thick your curry is. 3.5.3208