Indian Dinner for Christian S., 19 August 2009

Chana Dal with Bottle Gourds (adapted from Lord Krishna;s Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi)

Green Curry with Thai Eggplant, Potatoes, and Home Grown Purple Beans (adapted from My Bombay Kitchen: Traditional and Modern Parsi Home Cooked, by Niloufer Ichaporia King)

Cauliflower Dum (adapted fromMangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent, by Jeffery Alford and Naomi Duiguid)

Spiced Tender Chopped Bindi (adapted fromMangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent, by Jeffery Alford and Naomi Duiguid)

Hoppers (adapted fromMangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent, by Jeffery Alford and Naomi Duiguid)

Basmati Rice

2007 Aveleda Fonte Vinho Verde

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