You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith
weizenwind
vegancooking

How to perk up wimpy Indian food?

Tonight I made the baigan bharta and the channa masala out of Indian Vegetarian Cooking from an American Kitchen". I'm sorely disappointed in the results. They both seem to be heading in the right direction, but they fall far short. The flavors in each seem weak and poorly developed. I gave the bharta a boost by adding more tomato, some amchur, and smoked paprika, and that all seemed to help, but I'm still not where I want to be.

My hunch is that the main problem is that the dishes both just get briefly sauteed rather than, say, baking for a while. I don't know whether baking these dishes is more authentic (yes, I know better than to buy cookbooks aimed at Americans; this was a gift--from an Indian, even), but it seems like it would deepen the flavors better than sauteeing does.

Regardless, can anyone point me to a good, richly flavored baigan bharta and/or channa masala? I can get all of the ingredients at the farmers' market right now (even the chickpeas!), which makes me eager to achieve better results.
Tags: beans-chickpeas/garbanzo-beans, ethnic food-indian, vegetables-eggplant/aubergine
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