The 21-27 of November has marked a week of celebration for the nation’s favourite dish,
National Curry Week. The problem however, as is often the case, is that healthy isn’t really a word that one associates with Indian food. And at Thoosa we try to keep it healthy (bar the tiffingate debacle!).
Often curries are combined with boozy Friday nights and of the high in salt and fat variety. A far cry from the tradition of Indian food, in fact India is the home of one of the world's oldest healthy living regimes, the Ayurveda. Over 5,000 years old, and meaning "knowledge of life", its various principles adopt many ideas, some related to the yin and yang of Chinese medicine; some to the "humours" of Western medicine.
Founded on the principle "you are what you eat", essentially it is thought that foods and spices suit different temperaments and seasons, and chronic medical conditions can be eased by the right foods and severely aggravated by the wrong ones. With the natural developments of the modern world, the ideal dish now serves to balance the body.
Thoosa has found some fantastic recipes that are healthy and follow these principles perfectly. They involve loving preparation, the avoidance of overcooking and great spicing. Lovely!
Cyrus Todiwala's baadal jaam
This is pan-grilled aubergine, topped with tomato sauce and delicious tangy yoghurt. The name literally means "fruit of the clouds"
Serves 4 as part of a balanced Indian meal
2 aubergines
A tin of chopped tomatoes
2-3tbsp sunflower oil
1 medium onion, finely chopped
4 large cloves of garlic, finely chopped
A knob of ginger, finely chopped
Chaat masala (optional)
1/2tsp chilli powder
500g/16oz Greek yoghurt
A pinch of cinnamon
A small handful of fresh coriander, chopped
Salt to season
1tsp lemon juice
Heat the oil in a ridged grill pan. Slice the aubergines into 1cm (1/4 In) thick rounds and cook in the pan in batches until well browned on both sides, using a little of the oil for each batch. You should have a little oil left.
Heat the oven to 150C/300F/Gas6. Heat the rest of the oil in a frying pan and sauté the onion until it's just starting to colour. Then add the ginger and garlic and cook until golden brown. Add the chilli and tomatoes, simmer and reduce a little, then season to taste with salt.
Place the aubergine slices, without overlapping, on a baking tray, sprinkle with chaat masala if desired and spread a spoonful of tomato sauce on each one. Cover with foil and bake for 10 minutes.
Meanwhile, make the dressing: whisk the yoghurt with the cinnamon, then stir in the coriander and lemon.
Transfer the aubergines to a serving dish and top with the dollops of the dressing.
Rasam
Rasam is a very healthy soup from south India, made in many different ways but usually with lentils. It forms a vital part of the meal and is sipped both to add flavour and aid digestion: the spices help to make the protein in the lentils much easier to absorb. A popular variation includes tomatoes.
Serves 4
50g/2oz yellow or pink lentils
1 small onion, finely chopped
1 clove of garlic, crushed
1tbsp coriander seeds, finely crushed
2 or 3 dried red chillies
A pinch of turmeric
A pinch of mustard seeds
A pinch of cumin
A pinch of fenugreek
6 black peppercorns
2tbsp tamarind pulp
1litre/13/4 pints water
10 curry leaves (fresh or dried)
1tbsp sunflower oil
Wash and drain the lentils and put them in a casserole dish with the water, turmeric and some salt. Boil until soft.
Heat the oil in a saucepan, add the mustard and let it crackle, then add the onion, curry leaves, coriander, chillies, cumin, peppercorns and fenugreek. Sauté for six minutes, then add the lentil broth and the tamarind and boil. Simmer for 15 minutes, then strain and serve, adding a little coriander. The red chillies can be recovered from the sieve and left to float decoratively in the soup.
