Honoring Mom’s Cooking: A Nostalgic Taste of Biscuits and Gravy a Hearty Vegetarian Curry

Honoring Mom’s Cooking: A Nostalgic Taste of Biscuits and Gravy a Hearty Vegetarian Curry

While I may not have indulged in home-cooked meals as a child, my mom’s homemade Biscuits and Gravy stood out as a cherished memory. Even today, the humble flavor brings back warm memories from my childhood.

Ingredients

Chopped potatoChopped bhindee/ ladyfingerChopped tomatoChopped janhe/ Ridge gourd / TuraiMustard seeds / Jeera pasteGarlic / GarlicSaltTurmericOilRed chilliChopped onion

Process of Making Dishes

Heat a pan / kadai and add 1 tsp oil. Cook bhindi and janhe/ ridge gourd for 5 minutes. Remove it on another plate.Take the same pan / kadai, add 1 tsp oil. After oil is heated, add chopped onion until it is brown. Add chopped potato mustard paste, turmeric, red chilli powder, salt, and water to the 7 to 8 minutes, check if the potato is properly cooked. Then, add half cooked bhindi and janhe/ ridge chopped tomatoes at the last stage as per my mother’s suggestion. This ensures that your vegetables cook 3 to 5 minutes, check if your vegetables are fully cooked. Serve it along with rice / roti.

Despite the use of Pillsbury biscuits or quick mixes, the homemade gravy with a bit of added seasoning makes this dish a delightful taste that recalls my childhood. It’s heartwarming to know that cooking memories can be cherished and passed down to the next generation.

A Hearty Vegetarian Curry

Even today, the taste of my mother's food cooks by her hand always remains with me - whether a simple dish or something special. The hearty vegetarian curry is one such dish that holds a special place in my heart. Here's another recipe that might light up your taste buds.

1 cup chopped potato1 cup chopped bhindee/ ladyfinger1 cup chopped tomato1 cup chopped janhe/ ridge gourd/ Turai1 tsp mustard seeds1 tsp jeera paste2 garlic cloves1 tsp salt1/4 tsp turmeric2 tbsp oil1 tbsp red chilli powder1/2 onion, chopped

Instructions

Heat a pan / kadai and add 1 tsp oil. Cook bhindi and janhe/ ridge gourd for 5 minutes. Remove it on another plate.Take the same pan / kadai, add 1 tsp oil. After oil is heated, add chopped onion until it is brown. Add chopped potato mustard paste, turmeric, red chilli powder, salt, and water to the 7 to 8 minutes, check if the potato is properly cooked. Then, add half cooked bhindi and janhe/ ridge gourd.Add chopped tomatoes at the last stage as per my mother’s suggestion. This ensures that your vegetables cook 3 to 5 minutes, check if your vegetables are fully cooked. Serve it along with rice / roti.

I have stored my cooking memories for my daughter so she can watch and try these dishes. Cooking is not just about the taste; it’s about the stories and memories that come with it.

Thank you for taking the time to read this. If you have any comments or corrections, please do let me know.

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