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This cookbook lists 10 Marwari curries, greatly simplified, so that a first time cook can easily cook them. For detailed recipes, check out Bina Parasramka’s ‘Marwari Kitchen’, published by Roli Books. The following curries are listed in this cookbook:
1. Lashun Chutney (Garlic blended curry) is garlic blended with tamarind and red chilies. Though garlic is a part of Marwari cuisine, orthodox Jains do not eat garlic / onions or any root vegetables.
2.: Aloo Bhujee (Dry potato curry) is spicy mashed potatoes
3.: Imli Chutney (Tamarind curry) is unique to Gujarat and Rajasthan as Tamarind is not commonly used in North Indian cuisine
4.: Dahi Mirch (Chili – yogurt curry) is boiled and crushed green chilies mixed in with yogurt.
5.: Papad ki Sabji (Lentil wafer - yogurt curry) is a uniquely Marwari curry which uses lentil wafers as a vegetable substitute.
6.: Kadhi (Gram flour – yogurt curry) is very similar to a North Indian Kadhi.
7.: Patli Mangori (Sun dried Gram flour curry) is another unique curry using sun dried mung dal paste in place of vegetables.
8.: Kathi Dal ( Sour lentil curry) is boiled tuvar dal soured by lemon juice.
9.: Gatte Saag (Gram flour dumpling curry) uses gram flour dumplings as a vegetable substitute..
10.: Panchmela Dal (Five lentil curry) is five lentils boiled together into a spicy curry.