September’s Recipes: A Poll


In case you’re new to reading this blog, I post recipes every Thursday (usually) and at the start of the month I post a poll of the possible candidates and have you vote for up to four of the ones you’re most interested in. As was the case late last summer, my community garden plot is overflowing with eggplant and so this month I have a lot of eggplant-centered possibilities (all vegan). But there’s more than eggplant in the poll below. In fact, there are two shrimp possibilities as well for you to consider, one in which the shrimp is optional and one in which it’s central. And there are also the two holdovers from August’s poll which feature pork and mutton (goat) respectively. Yes, it’s a larger poll than usual which should make for a tighter race. Let’s see how it goes. I will leave the poll up through the weekend but don’t leave it too late to make your picks.

Here are the candidates:

  • Baingan “Bharta”: I put “bharta” in quotes here because this is not the North Indian/Punjabi preparation I usually associate with the name “baingan bharta”. It is, however, very tasty.
  • Baingan with Malvani Masala: Back in July I posted a recipe for baingan/eggplant made with Bedekar’s Malvani Masala and I have another one in the poll this month. That first one is very tasty, if I do say so myself, and so is this one—if I do say so myself again. They’re far from identical though.
  • Baingan-Zeera Masala: No Malvani Masala in this recipe which features cumin/zeera in a dry’ish prep.
  • Hot and Sour Baingan Masala: This is closer to being a curry and I swear it’s different from all of the others.
  • Red Pork with Wine and Spices: A holdover from the last poll, this involves white wine, spices, tomatoes and coconut milk.
  • Shrimp Curry with Tomatoes: Though this does not have eggplant in it, it too has its origins in my need to use up surplus garden vegetables, in this case, tomato.
  • Slow-Cooked Mutton Curry: The other holdover from the August poll. You marinate goat overnight with yogurt and spices and more or less let it cook itself over low heat the next day. Don’t have goat? Lamb or even beef would be a plausible substitute.
  • Zucchini Chenchki with Shrimp: Yet another recipe improvized to use up excess summer produce, this time zucchini, not from my garden but from our CSA. The shrimp is entirely optional and without it the dish becomes vegan.

Here is the visual inducement (the poll is below).

And here is the poll (again, you can vote for up to four choices).

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