Thanksgiving leftovers, tarkarified

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.

Bon appetít!

5 thoughts on “Thanksgiving leftovers, tarkarified

  1. KAMiNi

    I still make pasta the way you/kaberi and your friend (carol?) made at KMTR for the two of us -as you all were having an n/v feast. Everyone who’s had it, loves it – and they hate me to make pasta any other way. This food post reminded me of that time.

  2. Liz

    Looks yummy. I’m honored to have played some part in your meal. Your post reminds me that I need to restock my spice cabinet. I’m missing asafetida, and that’s bad.

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