Simple Spicy Bottle Gourd Dal

One of the great improvements in modern urban living over the past generation has been the vast increase in the availability of foodstuffs from around the world — ingredients that many of us never grew up with and that many of our parents had never heard of are now found in both supermarkets and a variety of ethnic grocers that continue to pop up in our cities. Last year a large Asian supermarket opened up a few blocks away from my house with a huge array of fresh exotic produce and shelves upon shelves of astonishing ingredients from every part of the continent, including India — I could spend days roaming the aisles in delight at the new discoveries.

The opportunity to cook with bottle gourds is just one of the many that these kinds of stores have afforded North American shoppers. Also known as long gourds or calabashes, these large bright green gourds look like a Granny Smith apple stretched into a rolling pin shape. The thin skin is easily peeled, and the pale flesh inside holds its firm and juicy texture when cooked. The mellow but sweet taste is cooling and makes a perfect base for spicy and flavorful Indian dals and vegetable curries. Bottle gourds are also rich in essential minerals like calcium, phosphorus and iron, as well as containing a healthy amount of dietary fiber.

Tender chunks of sweet and juicy bottle gourd surround a light hot and sour curried broth in this simple but astonishingly flavorful south Indian dish, loaded with plump cooked channa dal for protein. Adapted from Giri Jigyasa and Jain Pratibha's delightful Sukham Ayu, this dal takes very little time to prepare and cook. It can be served as a thick curry alongside some fresh hot cooked rice for lunch, or thinned with more water to serve as a soup starter at dinner.

The instruction for a 1-inch piece of tamarind is based on the cake form of the dried pulp sold in every Indian and Asian grocer — however, a tablespoon of tamarind paste can be substituted. Similarly, split yellow peas can be substituted for channa dal — this will impart a slightly sweeter but earthier taste that many will find pleasing.

Simple Spicy Bottle Gourd Dal

Recipe by Lisa Turner Adapted from Sukham Ayu: Cooking at Home With Ayurvedic Insights Cuisine: Indian Published on May 9, 2012 Tender chunks of sweet and juicy bottle gourd surround a light hot and sour curried broth in this simple but elegant and astonishingly flavorful south Indian channa dal soup Print this recipe Ingredients: 1/2 cup dried channa dal 1-inch piece dried tamarind pulp (or 1 tablespoon tamarind paste) 1 bottle gourd, chopped (see below) 1 tablespoon ghee or olive oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon turmeric small handful of fresh or dried curry leaves 1-2 green chilies, seeded and minced 2 teaspoons ground coriander 1/2 teaspoon cayenne 1/2 teaspoon black salt or sea salt, or to taste small handful of fresh coriander leaves, chopped Instructions: Wash the channa dal under cold running water and add to a small saucepan. Cover with 2 cups of cold water and soak for 2 hours or longer at room temperature. After soaking, bring the channa dal and water to a boil, then reduce the heat to low, cover, and simmer for 30 minutes or until the dal is soft but not falling apart. Remove from heat and set aside. Meanwhile, soak the tamarind in 1 cup of hot water for 15 minutes. Strain the liquid into a bowl, squeezing as much liquid as possible out of the tamarind pulp. Discard the pulp and set aside the liquid. Prepare the bottle gourd just before cooking to avoid discoloration. Peel the gourd and cut lengthwise to scoop out the seeds and pith. Chop the gourd into 1/2-inch or bite-sized cubes. Heat the ghee or olive oil over medium-high heat in a medium saucepan. When hot, toss in the mustard seeds. As soon as they begin to splutter and pop — a few seconds — add the cumin seeds and stir for a few moments. Reduce the heat to medium and stir in the turmeric, green chilies and curry leaves. Cook for a minute or two, then add the chopped gourd and 1/2 cup water. Cover and cook for 5 to 10 minutes or until the gourd pieces are just tender when pierced with a fork. Now stir in the cooked channa dal along with its remaining cooking liquid, ground coriander and cayenne. Add more water if you desire a thinner dal. Cover again and let simmer for 7 to 8 minutes. Remove from heat and season with black salt or sea salt. Garnish with coriander leaves and serve hot with fresh hot cooked rice. Makes 4 servings

Other vegetable and dal curries you may enjoy:
Toor Dal Palak
Green Bean and Toor Dal Poriyal
Mung Beans with Mixed Vegetables

On the top of the reading stack: Simply South: Traditional Vegetarian Cooking by Chandra Padmanabhan

Filter Coffee / South Indian Filter Coffee With Step By Step Pictures

My mom used to make instant coffee with Bru. Its my favorite.I love it from my childhood days.I had a thought only Brahmins make filter coffee.So I used to call filter coffee as “ Brahmin’s coffee” / “Iyer coffee”..But I changed my thoughts after marriage when I tasted superb filter coffee from my MIL’s hands.She use Coffee day, Indus Coffee powder & sometimes Cothas too. Everything tastes good. I should say i am addicted to the taste & smell of it . Sometimes i feel giddy after having a strong coffee.So my husband tells me to avoid coffee/tea.He scolds me whenever he sees a cup of coffee in my hand.Though i try to refrain from drinking coffee,i cannot do it.I drink minimum of one cup per day.I know most of u love coffee like me  Do try this recipe with some tips i’ve given below. I am sure it helps .I have given “ How to make Bru instant coffee for beginners” from my mom. Please have a look at the end ..Also don't forget to read the tips section. I’ve given the explanation for “Degree coffee “ which i got from wikipedia. Its interesting

Filter coffee

How to make south Indian filter coffee

Cuisine: Indian Category: Beverages Yields: Serves 1-2

Prep Time: 10 Minutes Cook Time: 5 Minutes Total Time: 15 Minutes

INGREDIENTS

For decoction Coffee powder – 3 tbsp Roasted methi seeds powder – A big pinch (optional) Sugar – 1/4 tsp Water – As needed To make coffee Milk – 1 cup Sugar – 1.5 – 2 tsp **Coffee filter picture is given at the end of this post**

METHOD

Take the coffee filter's percolator ( ie. the part with perforations/holes)sprinkle little sugar at the beginning before adding coffee powder.This helps for faster filtration of decoction.Add the coffee powder & roasted methi powder. Press it gently with ur fingers and then place the strainer.Add hot water till half of the filter.Tap it with the lid and close it immediately Wait for 10-30 mins for the first thick decoction.Reserve the first decoction in a tumbler.U can make coffee with the first thick decoction if u want strong coffee ( this is called first degree coffee,kumbakonam degree coffee). If u wanna light or medium strong coffee,then add little more water to the filter and wait for some more time to get the second thin decoction.Mix the first & second decoctions and add as per ur taste. My MIL says this method gives the best tasting coffee .. To make coffee for one person, boil the milk and add 1.5 – 2tsp of sugar to one cup of milk.Then add the decoction as per ur taste and swish it OR add sugar and decoction in the bottom of tumbler and add milk.It will come up with a nice color. Serve it frothy !! Piping hot frothy filter coffee is ready to enjoy with ur favorite snacks !! We usually serve in traditional “Davarah- tumbler” which u can c in the picture .. Enjoy !

Some interesting information and my notes

For methi powder : In a kadai,dry roast a fistful of fenugreek seeds and powder it in mixie.Add this powder to the coffee powder while making decoction.This gives additional bitterness & flavor.Its healthy too. Diabetes patients can give this a try. But its completely optional for others... I have used “Coffee day coffee powder “ with chicory.If u use INDUS or COTHAS or COFFEE DAY coffee powder without chicory add 2 tbsp instead of 1 tbsp..U can make 3 cups of coffee with the coffee powder quantity i’ve mentioned. I have used small size filter. If u use bigger ones,increase the quantity of coffee powder twice or thrice. Please don’t use the same quantity for big filters. f u have left over decoction u can keep it in refrigerator and use it the next day.But Please avoid keeping decoction for 3-4 days.It may become a poison. If u feel the decoction is brewed very slowly,tap it once on the umbrella like strainer or show the filter over the flame for few secs before adding coffee powder.I’ve mentioned to add sugar before adding coffee powder This is also for quicker brewing.. A term often heard for high-quality coffee is degree coffee. Milk certified as pure with a lactometer was called degree milk owing to a mistaken association with the thermometer. Coffee prepared with degree milk became known as degree coffee.. Another explanation for degree coffee is that chicory beans were used to make the coffee. The South Indian pronunciation of chickory became chigory then digory and finally degree. :) Yet another explanation is that, when coffee is decocted for the first time, it is called as the first degree or simply as the "Degree Coffee". This has the strongest flavour and the necessary strength to mix with milk without watering down the taste. In less affluent households, in earlier days, coffee was decocted for a second or third time from the same initial load; this became the second degree coffee and naturally, is not as strong. Affluent households drank first degree or the famous "Degree Coffee" only. Interestingly, there is a Kannada name for coffee "Boondh Bisneeru". "Bisneeru" sounds a great deal like "bisi neeru," or "hot water," thus leading to speculation that the terms are connected. Although not used currently, this was used by ladies two generations ago. The Srilankan Tamil name for coffee is "Kottai Vadineer". For cleaning the filter , drop the bottom part in hot water for few mins. Also pierce the holes with a needle to clean it. In Hotels , they used to add hot water till half of the filter and after it drips down,they again add hot water for half filter.This way helps to extract the full essence of coffee powder and also the coffee tastes gr8. Also they keep heating the milk using double boiling technique with which milk is heated without burnt smell.This also matters for a good coffee :)

Here is the picture of coffee filter with its parts

**COFFEE FILTER You'll need a traditional FILTER which is made of 4 parts. 1. The lid that comes on top of the percolator. 2. The percolator, you can also see the base is punched with holes 3. Strainer, this looks like an umbrella . 4. Collector, The fourth part forms the base which collects the strained decoction.

HOW TO MAKE INSTANT BRU COFFEE

My MIL says making instant coffee is also an art. She says , the sugar should be just rite. Sometimes it may become too bitter or too sweet to taste.She also says my mom makes good instant coffee. So i got this ratio of sugar & coffee powder from my mom , tried it and posted for beginners.. Experts , please excuse me

INGREDIENTS Boiled milk – 1 cup ( 200 ml ) Bru instant  powder – 1/2 tsp ( Add 1/4 tsp + 1/8 tsp , that would be enough . if u want strong coffee , add 1/4tsp more.) Sugar – 1-1.5 tsp Water – Add very little( say some 1/8 cup) ( If milk is too thick. My mom said milk shouldn’t be too thick for good coffee..) METHOD Boil the milk  adding water and take one cup of it. Add sugar,coffee powder and froth it.Check for taste and add more coffee powder for strength and color if necessary.I love coffee to be mild,so i add very less coffee powder. Please adjust as per ur taste.Frothy , hot instant bru coffee is ready to enjoy !! ** Please don’t add more sugar for the mentioned amount of Bru because u wont get the bitter taste and sweetness would be more.For 3 people , u can add 1 tsp of coffee powder.

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Grape Leaf Pie with Herbs, Yogurt and Quinoa

This savory and salty, tangy pie is a gem that I was inspired to make after consulting my trusty copy of Plenty by Yotam Ottolenghi. I have bookmarked many recipes to try from this delightful, creative and nourishing book. Just looking at the pictures will have your tummy rumbling. Certainly one of the more unique recipes I have made in a while.

Do make sure to find grape leaves that are not overly salty. Fresh ones are best, but if you can't find them, purchase a good quality jarred brand from your local grocer. My experiments in the kitchen continue and though Indian cooking is my specialty, I love all sorts of ethnic creations. Give this one a try and let me know what you think. It really is easy to prepare.

Grape Leaf Pie with Herbs, Yogurt and Quinoa

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Cuisine: Turkish Published on May 7, 2012 A thick, sturdy savory pie with a grape leaf crust! And stuffed with nourishing quinoa, tangy Greek yogurt and fresh herbs Print this recipe Ingredients: 1/4 cup dried quinoa 25 - 30 grapes leaves, fresh or jarred 3 - 4 tablespoons olive oil 4 - 5 shallots, peeled and finely chopped 1 1/2 tablespoons unsalted butter, melted 1 cup whole fat Greek yogurt 3 tablespoons pine nuts, lightly toasted 1 1/2 teaspoons dried tarragon 3 tablespoons fresh parsley, finely chopped 4 tablespoons fresh dill, trimmed and finely chopped 4 tablespoons fresh mint, trimmed and finely chopped 1 teaspoon fresh grated lemon zest juice from 1 lemon sea salt and fresh cracked black pepper to taste 1/2 cup rice flour 3 tablespoons bread crumbs Instructions: Rinse the quinoa and soak overnight in 1/2 cup of water. Bring to a boil in a small saucepan, reduce the heat to medium-low, cover and simmer for 10 to 15 minutes or until the liquid is absorbed. Transfer to a medium bowl and set aside to cool. Place the grape leaves in a medium bowl and cover with boiling water. Let stand for 10 minutes. While the grape leaves are soaking, heat 1 tablespoon of the oil in a small skillet or saucepan over medium heat and sauté the shallots for 8 to 10 minutes or until they begin to brown. Transfer to the bowl with the quinoa. Drain and dry the grape leaves with a tea towel and break off the stems. Line a roughly 9-inch ovenproof baking dish with 3/4 of the grape leaves, including the sides of the dish, leaving a bit of overlap to fold over the mixture when ready. Brush the leaves with the melted butter and 2 tablespoons of olive oil, reserving a little for the top of the pie. Stir the yogurt, toasted pine nuts, herbs, lemon zest, lemon juice, and salt and pepper to taste into the quinoa. If using grape leaves jarred in brine, you may wish to add very little extra salt. Add the rice flour and mix until you have a thick paste. Transfer this mixture to the baking dish and spread evenly over the grape leaves. Fold the leaves that are overlapping the side of the dish onto the top of the pie and top with remaining grapes leaves. Brush with the remaining butter and olive oil. Sprinkle with some breadcrumbs, a drizzle of olive oil, and bake in a preheated 375° oven for 40 minutes. Remove and let stand for 10 to 15 minutes before serving. Cut into wedges and top with some yogurt if desired. Makes 4 – 6 servings

Other Turkish recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Turkish Yogurt Hummus
Sweet Potato and Apricot Croquettes
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Anooshavoor: Turkish Barley and Apricot Porridge

On the top of the reading stack: cookbooks

Audio Accompaniment: Heligoland - 'Swallows Return'

A Restaurant Review from London, Ontario - Jambalaya Restaurant

Such a shame. Jambalaya Restaurant, located at 119 Dundas Street, London, Ontario has delicious offerings, but their service is painfully slow. Not only is this the case if you choose to dine at their establishment, but takeout is even worse. I appreciate the selection of Cajun, Caribbean and Thai offerings and dishes that are vegetarian-friendly but if your restaurant is busy, at least be honest and don't give me a load of garbage about how quickly we'll be getting our food. I just wanted a break from cooking and as it was a weekend, thought it might be nice to indulge a bit and have a bit ordered in. One and a half hours later, though we were told it would arrive in 40 minutes or so .... Chef Ramsay would not be pleased. Donkeys.

I really don't mind eating cold food, but when I order out, I do expect to enjoy warm delights. I especially like their corn bread, moist with a burst of cornmeal flavor, vegetable quesadilla loaded with tempting cheese, olives and hot peppers, and Jamaican patties stuffed with fresh vegetables, and that is what we ordered. The folks who run the restaurant are quite charming and I don't want to discourage hungry folks from enjoying their offerings. I just wish they had more staff and don't like to wait for too long before dinner when my tummy is rubbling.

Had to call three times, the third time to complain because the driver who was to deliver the food could not get an easy address right in his head. The food was rather cold and we only accepted it because we were hungry. Just annoyed and though, as noted, the food is good, the decor rather charming, but the service is not up to snuff. I don't expect good food to arrive right away, but at least don't mislead your patrons, and they could have had the courtesy to call and tell us there was a delay, especially considering the offerings on the menu are not cheap. All the same, the food is worth the wait, all things considered.

Such A Shame

Savory Black-Eyed Pea Pancakes (Poora)

Yes, the obsession does continue and here is another recipe for savory Indian pancakes, this time adapted from one of my favorite cookbooks, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi. As I have noted before, this is one of my earliest introductions to Indian cooking and this book certainly set me on the path to a healthy and delicious vegetarian diet. Though I enjoy pasta on occasion, I was eating too much of it and living on that and rice and tofu *gasp* until I started to learn more about a balanced and nutritious diet. I was very saddened to learn that Ms. Devi passed away in December. She has left a legacy, and I feel so blessed to have a few of her cookbooks.

This recipe is another classic that I enjoyed immensely at any time of day with homemade chutney or sauce. Substitute brown rice flour for the unbleached white flour if you want a gluten-free version of these pancakes.

Savory Black-Eyed Pea Pancakes (Poora)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on May 5, 2012 Simple, savory spiced Indian pancakes make a great breakfast, lunch or snack served with chutney or yogurt Print this recipe Ingredients: 1 1/4 cups dried black-eyed peas 1 teaspoon lime zest 1-inch piece fresh ginger, sliced 2 - 3 fresh green or red chilies, seeded and sliced 3 tablespoons fresh mint leaves, chopped 1 1/4 cup water and more as needed 1/4 cup unbleached white flour 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 teaspoon asafetida 1/4 teaspoon ground nutmeg 1 teaspoon sea salt sesame oil for frying Instructions: Rinse the black-eyed peas and soak for 14 hours or longer covered in several inches of water. Drain and add to a blender or food processor, and add the lime zest, ginger, chilies and mint. Blend or process, adding the water gradually, until the mixture is smooth and blended. Now add the flour, spices and salt, and process for another few minutes, stirring to distribute the batter ingredients. You will want to ensure that the beans are especially well incorporated. The batter should be smooth and fluffy and of pouring consistency. Add more water if necessary. Transfer the batter to a bowl, cover and let sit for 3 - 4 hours. Heat a small non-stick skillet over medium heat and brush the pan with some oil. When hot, ladle about 1/2 cup of batter into the pan and use the back of the ladle to form the pancake into a circle roughly 7 inches in diameter. Drizzle a little oil over the pancake, cook until small holes begin to form and the bottom is golden brown (about 3 to 5 minutes). Flip the pancake and cook for another few minutes. Repeat for the rest of the pancakes. Keep them warm on a plate in a 150° oven while you complete the process. Reheat any leftovers in foil wrap in a 350° oven for 10 to 15 minutes. Makes 12 pancakes

More Indian flatbreads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Besan Roti
Savoury Rice and Urad Dal Pancakes
Rice Flour Pancakes

On the top of the reading stack: various bits and pieces

Audio Accompaniment: Eleanoora Rosenholm: Valo kaasumeren hämärässä

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

Certainly a treasure for serious cooks, and novices too, Plenty by Yotam Ottolenghi is a must have for vegetarians. Inspiration in abundance, and the photos will have you wanting food right away. I can't recommend this book highly enough. If you are looking for nourishing dishes with a flare, this is surely a valuable resource to consult.

The addition of mung bean sprouts made in your own kitchen really fills out this meal. I did a bit of research, and I found this post rather helpful. My method was to rinse and soak the mung beans overnight. Then I transfered the beans to a stainer, covered with plastic wrap, placed over a bowl, and put them in a cool place on my cupboard. I washed the with cold water every 8 to 12 hours, being careful not to shake up the beans, and replaced the plastic wrap. I repeated this for 4 days and ended up with tender, plump and delicious home-sprouted mung beans ready to eat.

Raw vegetables and herbs are such a treat and pair so well with these fried pancakes. The sauce is simply divine. And yes, mushrooms too. I shared with friends but I was tempted to be greedy and eat these all myself.

I am sharing this with Jac's Bookmarked Recipes, an event started by Ruth's Kitchen Experiments. I am also submitting this to May's My Legume Love Affair, a truly popular event started by lovely Susan of The Well Seasoned Cook and hosted this month by Priya of Mharo Rajasthan's Recipes. We can never have enough delicious recipes including a healthy dose of legumes.

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Cuisine: Vietnamese Published on May 2, 2012 An astonishingly delicious light savory Vietnamese pancake stuffed with raw vegetables, herbs and mushrooms, and served drizzled with a fragrant spicy light sauce — Bánh Xèo (literally "sizzling cake") is an extraordinary dinner to serve special guests Print this recipe Pancakes: 1 1/3 cups brown rice flour 1 egg, beaten 1/2 teaspoon sea salt 1 teaspoon turmeric pinch of cayenne 1 fresh green chili, seeded and minced 1 3/4 cups of coconut milk + water if needed sesame oil for frying Sauce: juice from 2 limes 1 1/2 tablespoons toasted sesame oil 1/2 tablespoon brown sugar 1 tablespoon rice vinegar 1 tablespoon tamari sauce 1-inch piece fresh ginger, grated 1 clove garlic, crushed 2 fresh red chilies, seeded and minced 1/2 teaspoon sea salt Filling: 1 large carrot, scrubbed and grated 1 medium daikon radish, scrubbed and grated 4 green onions, washed and cut on an angle 2 fresh green chilies, seeded and sliced into small strips 1 1/2 cups snow peas, sliced into small strips 1 cup fresh parsley or cilantro, roughly chopped 2/3 cup fresh basil leaves, roughly chopped 1/4 cup fresh mint leaves, trimmed and roughly chopped 1 cup mung bean sprouts (see note below) 1 cup enoki mushrooms, trimmed Instructions: Begin by preparing the pancake batter. Whisk together the rice flour, egg, sea salt, turmeric, cayenne and green chili. Gradually whisk in the coconut milk. The mixture should be a smooth, semi-thick batter that is of pouring consistency. Add a little water if necessary. Cover and set aside while you prepare the rest of the food. Now prepare the sauce. Whisk together all of the ingredients and set aside. For the filling, combine the carrot, radish, green onions, green chilies and snow peas. Put the herbs in another bowl and have your sprouts ready along with the mushrooms. Heat a teaspoon of oil over medium heat in a non-stick skillet. When hot, ladle 1/2 cup of batter into the pan and spread with the bottom of the ladle until you have a roughly 6 to 8 inch pancake. Fry for 6 to 8 minutes or until you have small holes forming and the bottom is crispy brown, then flip and fry for another few minutes on the other side. Transfer to a plate and keep warm in a 150° oven while you finish the rest of the pancakes — you should finish with 4 to 6 pancakes. To serve, scatter a portion of the vegetables, herbs and mushrooms over one half of the pancake. Sprinkle some sauce over top and fold the pancake. Drizzle with more sauce and there you go. Makes 6 servings Note on making mung bean sprouts at home: Rinse mung beans and soak overnight in water. Drain and transfer to a strainer, cover with plastic wrap, and place over a bowl. Store in a cool place and rinse every 8 to 12 hours with cold water for 4 days, replacing the plastic wrap after every rinse. Rise gently without shaking the beans. You may also want to line the strainer with cheese cloth.

More Asian recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Massaman Curry with Paneer Cheese
Vegetarian Miso Soup
Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

On the top of the reading stack: cookbooks

Audio Accompaniment: Harold Budd and Brian Eno - Ambient 2: The Plateaux of Mirrors

No Croutons Required - The Winner for April and the Theme for May

The theme for April was to come up with a vegetarian soup or salad with antipasto from the fridge just waiting to be made into a lovely dish. Congratulations to Greensleeves of Chez Maximka who submitted this Vegetarian Solyanka that has my mouth watering. I am always intrigued by Russian dishes.

Actually, we have two winners this month. Congratulations to Lisa of We Don't Eat anything with a Face. How could I resist this Pesto and Antipasto Puff? Olives, pesto, cheese, basil and jalapenos are surely a treat along with the puff pastry.

I will be hosting the May addition of NCR. After much thought, I have decided that the theme will be eggs. Make a soup or salad where eggs are the shining ingredient. I will also accept egg curries. For a recap of the guidelines, please go here.