The cold season comes with an abundance of root vegetables in the marketplace and Indians are very adept at using them in a variety of spice-infused curries. The curries can be gravied or simply sautéed. This class will incorporate three different recipes using all root vegetables accompanied by a flavored rice dish. We will make Butternut squash curry, spiced with chilies, ginger and garlic and Indian molasses, Carrot Kachumber (salad of grated carrots, seasoned with mustard seeds and hing), and a popular dish from Delhi known as Kale Aloo (blackened potatoes using roasted cumin, black pepper, dried mango powder). These will be accompanied with coconut rice. Come explore these unusual recipes and enrich your table.
Shruti Mehta has been teaching Indian cooking to aficionados for over 25 years. She also conducts private classes upon request.