Unless you cook Indian every day in the year or at least 70% of the time, you are not going to visit your neighborhood Indian grocer regularly. And those little bottles of turmeric, cumin, coriander and Garam Masala powders you bought to make Tandoori Chicken or Bhindi Masala six months ago? What do you do with them? You can use them to Indianize any normal gravy you make for dinner. Trust me on this. But then, you probably already know that. I learned that only after I gave The Best 125 Meatless Main Dishes a complete read.
As mentioned before, this was a gift from my eldest sister in Bangalore last year when I visited India. Though it took me nearly a year to approach the book in search of ideas, I am discovering a sub-Indian cuisine that I never knew existed. This recipe calls for eggplant, garbanzo beans, red bell peppers and French beans but feel free to add any vegetables in your refrigerator as I did. I replaced beans with carrots and red bell peppers with capsicum aka green bell peppers.
Also, the Indian in me couldn’t help but sprinkle a little bit of Garam Masala in the end but if you are not in the mood for a typical Indian Masala-filled curry, ignore the bottle. You could get the recipe from the book but if you need it, comment or holler on my facebook page. I will send it to you.