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My 2019 vacation to India had to be extended. On my way back to Seattle, I decided to stop at Vietnam with Surbhi. This was a pretty relaxing trip - did not want to stretch my schedule like I usually do. Because of that, I got to enjoy a lot of vietnamese food. Being a vegan in Vietnam is so easy - seitan supply is plenty and delicious! It also felt like India in many respects - food is flavorful, people are friendly and the weather is similar.
Inspired by my third attempt, I tried to add more Indian flavours. The only difference is that I added a layer of coriander chutney as the sauce, and topped it up with onions, mushrooms and artichoke hearts.
Coriander chutney Making coriander chutney is easier than you think.
Add coriander leaves, peanuts and coconut flakes almost equal in weight to a blender, along with a few green chillies Add a tiny bit of water and salt and blend until it’s thick.
Happy diwali, everyone! Thanks, Shreyas for lighting up the candles. :)
If you haven’t read my falafel burger yet, check that out first.
The only difference is that, the shape of the falafel are more traditional, and I airfried them, haha. These get really dry and crunchy, not as good as the deep-fried ones, but who cares as long as it’s healthy, amirite??
This is an eggplant curry from south India, commonly eaten with Jowar Roti (Millet flatbread).
I made this once my sister returned from the Alaska vacation to pamper her with some home food :)
What’s the secret?
Make two perpendicular cuts in small eggplants (you find this type of eggplant in Indian store, packs more eggplant flavor than the ones local to the US). Make sure that you don’t cut all the way through - the stem should still hold the eggplant together Soak the eggplants in water for at least an hour Heat plenty of oil (really, go nuts), and add some garlic, chopped onions and salt until the onions turn brown Add chopped onions to this and mix it well, until it softens up into a paste Stuff the masala powder (mainly made of peanuts, dried coconut and dried red chillies and coriander seeds) in between the cuts in the eggplant and place it in the mixture Repeat for every eggplant, and add more powder to the base, to thicken up the sauce