This recipe is made with completely homegrown vegetables. Wholesome, hearty and utterly delicious.
By Priya Mahadevan
When we came home after our weekend trip to New York, we came back to no electricity, no Internet, no water, and a veggie patch that was ravaged by the storm. Tomato plants were growing with reckless abandon, so heavy with fruit that it collapsed to the ground with the weight of them. Junebugs and Japanese beetles and aphids were infesting my okra leaves. The veggie patch fence had been knocked down by the same storm and the deer in the neighborhood took this as a cue to come and eat all our sweet potato plants. Phew!
Things are back to normal now and we’ve been harvesting our different varieties of tomatoes and chillies, squash, zucchini and okra too. So this recipe is made with completely homegrown vegetables. Wholesome, hearty and utterly delicious – and the taste was even better for us since we had harvested these veggies in our very own garden – that is an indescribable rush, trust me.Print
Priya Mahadevan is a writer and food blogger with a background in journalism & communication. Priya's mission with her food blog is to blow the myth that healthy cannot be tasty. She was a political and feature correspondent for a prominent Indian newspaper in the 90s before moving to the US. She lives in Virginia with her husband and 3 beautiful children. You can find her world of vegetarian recipes at http://priyasnowserving.blogspot.com.