Summer has been rather hot around here, and I haven't been cooking anything new or interesting. Just the same trusted comfort foods. And a lot of salads. Home garden lettuce and kale have come in handy for the salad base so far.
Ichiban eggplant, kale, chard, mint and chilies from the garden came together for this simple Indian rice dish flavored with mild spices like cumin, coriander, turmeric, plus star anise, cardamom and cloves, along with some crushed ginger and garlic.
Typically, raita is a cooling yogurt accompaniment served with spicy dishes in India. This time, I went with lemon cucumbers from my garden, plus some mint and cherries, as well as colorful mini peppers and red onions.