Well, strictly speaking, tarkari might call for a bit more vegetable content than is typically available in thanksgiving leftovers. Nevertheless, here is my dinner tonight: turkey and stuffing, tarkarified, accompanying some pulao. And by tarkarify, i.e. rendered into tarkari, I mean stir-fried in some spicy tarka, that oil-and-masala (here made up of cumin, mustard seeds, curry leaf, turmeric, asafetida, salt, onion, garlic, tomato, and chilies in abundance) tempering base underlying much Indian cuisine. Of course the exact recipe in ths experiment is probably irreproducible!
I’m sharing the meal here mainly because I am a bit bored on my own this turkey weekend, and Elizabeth Enslin on her Facebook wall, mentioned dal-bhat-tarkari as her return to comfort food post-turkey, thus inspiring my dinner.