A simple potato and cauliflower curry this time, from Rukmini Iyer’s India Express book. Chechki translates from Bengali as ‘stir fry,’ although this one is baked in the oven.
I used dried coriander, not fresh. I made the required panch phoron with the individual required herbs and spices that were already in my drawer, accumulated through years of following recipes. Should have taken 55 mins, I did it in 60. Not too bad. Tasted fine, if a little dry.
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