Tomatoes, pine nuts and soft cheese We are still in March and its scorchingly hot in Bombay. Just the day before, the temperature touched a record 41 C (almost 106 F). I was blaming global warming, just to be informed that the reason was not global but very much local . The Summer Food Series that I
Peerkangai Thogayal
The ridge gourd was never a part of my veggie-shopping list until I started making this traditional south Indian Chutney called Peerkangai Thuvaiyal. The spiciness from the red chillies, the tanginess from the tamarind and the authentic south Indian taste from the asafoetida make it a delight to eat