Hitesh Harisinghani's mother learned to make sambhar from his nani. Packed with vegetables, it has a dash of sweetness from the jaggery, and sour from tamarind and tomatoes.
A marriage of stuffed eggplant or brinjal and South Indian-flavoured rice has a new outcome.
Everyone must sample these tiny pan-fried idlis stuffed with onions or vegetables once before they die.
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