For the first time since moving to the U.S. in 2001, Shefali celebrated the Diwali holiday in style by hosting a party and serving traditional Indian food.
Diwali is a Hindu celebration of lights. It occurs each fall,when a new moon arrives sometime between mid-October and mid-November (it fell on October 26 this year). Shefali's family also takes time during Diwali to honor Laksmi, goddess of wealth. They usually celebrate with fireworks, alcohol, gambling, and of course great food.
In preparation, we woke up early Saturday morning and drove to Cary's "little India" district to shop for authentic groceries like chaat masala, tandoori paste (I have never tried making my own), bitter mango, desi dahi and green chutney. After we hit Patel Brothers' grocery store we bought fresh kaju katri and golab jamun from Mithai across the street. The guys at Mittai make traditional desserts in-house, and they're the best we've had on this side of the world.
We returned home and began cooking around 2:30. Shef made a huge batch of her mother's world famous chicken curry while I threw together the kachumber, eggplant bhartha and broiled okra. The meal came together around 7 p.m., just as twelve friends and neighbors climbed our candle-lit staircase and joined us to feast.
After dinner we crushed the desserts, then laid a bed sheet on the living room floor. In honor of Laksmi, everyone drank beer and played poker. It was a great way to celebrate and share the holiday with others, especially since several of our friends ate (and loved) Indian food for the first time.
Diwali will likely become an annual affair, as we're already talking about how bottles of Kingfisher, Bollywood music and fireworks will make next year's party a real bash. Until then, enjoy the recipes.
Diwali is a Hindu celebration of lights. It occurs each fall,when a new moon arrives sometime between mid-October and mid-November (it fell on October 26 this year). Shefali's family also takes time during Diwali to honor Laksmi, goddess of wealth. They usually celebrate with fireworks, alcohol, gambling, and of course great food.
In preparation, we woke up early Saturday morning and drove to Cary's "little India" district to shop for authentic groceries like chaat masala, tandoori paste (I have never tried making my own), bitter mango, desi dahi and green chutney. After we hit Patel Brothers' grocery store we bought fresh kaju katri and golab jamun from Mithai across the street. The guys at Mittai make traditional desserts in-house, and they're the best we've had on this side of the world.
We returned home and began cooking around 2:30. Shef made a huge batch of her mother's world famous chicken curry while I threw together the kachumber, eggplant bhartha and broiled okra. The meal came together around 7 p.m., just as twelve friends and neighbors climbed our candle-lit staircase and joined us to feast.
After dinner we crushed the desserts, then laid a bed sheet on the living room floor. In honor of Laksmi, everyone drank beer and played poker. It was a great way to celebrate and share the holiday with others, especially since several of our friends ate (and loved) Indian food for the first time.
Diwali will likely become an annual affair, as we're already talking about how bottles of Kingfisher, Bollywood music and fireworks will make next year's party a real bash. Until then, enjoy the recipes.
Arati's Eggplant Bhartha
1/2 cup spring onions, chopped
3 large eggplants
1 15-oz can diced tomatoes
2 tsp corriander
2 tsp cumin
2 tsp turmeric
1 tsp red chili powder (to taste)
fresh cilantro
salt, to taste
1. Roast the eggplant in a 400-degree oven until the skin gets quite crisp (about 25 minutes), then peel and chop into cubes. Roasting the eggplant gives it a lovely smokey flavor.
NOTE: If pressed for time, skip step one and simply cube the eggplant.
2. combine all ingredients and cook on low heat
for approximately 60 minutes. When the ingredients are blended together
and the excess water from the veggies has dried up, balance the
seasonings, add a handful of cilantro leaves and serve.
Broiled Okra with Chaat Masala
1 pound fresh okra, preferably small, thin pods
3 tbs olive oil
salt
pepper
2+ tsp chaat masala
1. Set the oven to broil, then half the okra lengthwise and toss with the olive oil and chaat masala.
2. Arrange the okra in a baking dish, skin side down, and broil until crisp, about 30 minutes.
3. Add additional chaat masala to taste and serve.
Lovely !!
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