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Spiced Okra with Tomato

By |2017-05-08T12:06:31+02:00July 23rd, 2013|Featured Articles, Food, Indian Food Easy Peasy, Portfolio, Published, Recipe Development, Recipe Index, Recipes, Vegetables|

The trick, I think is to cook the okra for far less time than the aunties will tell you to. It can stand to hold just a little crunch. A little vinegar added will help combat the mushiness. Amchur (dried mango powder) adds a lovely tangy element, balanced with green chilli and warming cumin and coriander. It's a dry braised "curry" of sorts.

A Vegetarian’s Guide to Chennai, India

By |2017-05-05T16:01:58+02:00November 25th, 2015|Asia, Cities, Destination Meals, Featured Articles, Food, Food & Travel, India, People, Portfolio, Published, Travel, Travel in Asia|

A Vegetarian's Guide to Chennai - Food of the South Chennai market  A return to the Motherland - Chennai, India. For TASTE Magazine.  It dawns on me at the Georgetown market in Chennai, that the locals find me perplexing. Amid ox-drawn carts piled with fresh vegetables, the vendors sit cross-legged in front of [...]

Luffa and Shrimp curry

By |2017-05-08T12:02:24+02:00October 8th, 2013|As Seen On, Featured Articles, Food, Indian Food Easy Peasy, Mains, Portfolio, Published, Recipe Development, Recipe Index, Recipes, Seafood|

Luffa and Shrimp curry - Chinese okra This recipe forms part of a series prepared for Pick n Pay Fresh Living Magazine, October 2013 issue A vegetable, and an exfoliator! My grandmothers, like yours too, if they were a part of the same generation, practicised thrift to a fault. They had to, really, with large [...]

Brown Rice Salad with Almonds, Grilled & Sautéed Baby Aubergine, Ginger and Lemon

By |2017-05-08T12:49:31+02:00January 10th, 2012|Food, Recipe Index, Recipes, Salads & Dressings|

This crunchy, wholesome salad uses brown basmati rice (use whatever type of brown or wild rice you have), aubergine done in two ways - gridded with minimal oil, and also sautéed with ginger and garlic in nothing more than water. It's not short of flavour though, with spring onions, lemon and lemon zest as well as a lovely balsamic glaze.

Karela (Bitter Gourd) Stuffed with Sweet & Tangy Tomato Filling

By |2017-05-09T07:24:40+02:00December 5th, 2011|Destination Meals, Food, Indian Food Easy Peasy, Recipe Index, Recipes, Starters, Vegetables|

On a recent visit to my folks in Kwa-Zulu Natal, I came upon these alien looking nubbly, wrinkled vegetables (they are actually fruit). I tweeted a photo of them and almost instantly received the reply that they were karela, or bitter gourds. They are tropical or sub-tropical vines, and the fruit vary in bitterness. Popular in South East Asian and Chinese cooking, bitter gourds are valued for their medicinal properties. It's best to use the young gourds and to follow a strict method of soaking in a saline solution to remove the bitterness. I took a small selection home to Cape Town, much to the amusement of my mother.

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