Cocktails and Cuisine

By Priya Sastry

Simply Gujarati

My husband and I were recently married. Almost all marriages have an adjustment period of getting used to each other’s habits and routines. One of my favorite parts of this adjustment period has been learning about my husband’s Gujarati heritage. I am South Indian and grew up eating my grandmother’s South Indian specialties, like dosa (a crepe-like dish made with rice flour) and idli (a steamed, muffin-like dish also made with rice flour). Gujarati cuisine is typically vegetarian and is characterized by its subtle blend of savory and sweet flavors.

My new mother-in-law is an amazing cook. Her Gujarati delicacies are mouthwatering, and I’m looking forward to many years of learning her authentic recipes. A few weekends ago, we had some leftover rice and my husband suggested that I ask his mom how to make vagherolo bhaat (seasoned rice), one of his favorite snacks. This dish is very quick and easy to prepare. Another dish commonly found in a Gujarati thali (a selection of different dishes served together during a meal) is cabbage sambharo (a lightly cooked cabbage curry).

Vagherelo Bhaat (Seasoned Rice)
Makes two servings

This is a typical Gujarati dish that is great for using up leftover rice. It’s quick and a great snack or light lunch. Most of these ingredients can be readily found in most South Asian pantries.

Ingredients
1 ½ tablespoons canola oil
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
a pinch of asafoetida
1 medium onion, thinly sliced lengthwise
2 cloves garlic, finely chopped
¼ teaspoon turmeric
1 ½ cups cooked rice
Salt, to taste
¼ teaspoon sugar (optional)
½ teaspoon cumin-coriander powder
1 tablespoon cilantro, chopped finely

Instructions
1. Heat oil in a pan on medium-low heat.

2. Add mustard seeds and wait for them to sputter (about 2 minutes).

3. Add cumin seeds and asafoetida. Fry for 2 minutes.

4. Add onions and sauté for 3-4 minutes until translucent.

5. Add garlic and turmeric. Stir and fry for a minute.

6. Add rice, salt and sugar. Mix well.

7. Add cumin-coriander powder and cilantro. Mix well and remove from heat.

8. Serve alone or with yogurt and enjoy!

Cabbage Sambharo (a lightly cooked dry curry)
Makes two servings

This is a simple and healthy curry made with cabbage, which is a great source of fiber, potassium and calcium.

Ingredients
1 ½ tablespoons canola oil
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
1 red chili, broken up into pieces
½ teaspoon ginger
2 cloves garlic, finely chopped
½ head of green cabbage, shredded finely
Salt, to taste
½ teaspoon sugar
2 tablespoons finely sliced green onions
1 tablespoon cilantro, finally chopped

Instructions
1. Heat oil in a pan at medium-low heat.

2. Add mustard seeds and wait for them to sputter (about 2 minutes).

3. Add cumin seeds and red chili pieces. Fry for 1 minute.

4. Add ginger and garlic. Sauté for 2 minutes.

5. Add shredded cabbage. Mix well and cook for 3 minutes (the heat will wilt the cabbage in about 3 minutes).

6. Add salt and sugar. Mix well and cook for one minute.

7. Add green onions and cilantro. Mix well and remove from heat.

8. Serve with chapattis (unleavened flatbread made from wheat flour).

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