In the tradition of Singapore or Hong Kong–style street noodle hawkers, India’s version of stir- fried noodles is easy, and it’s a straight-up banger. Our instant noodle of choice is the dried Maggi noodle, which is nearly as beloved in India as Maggi tomato sauce (aka ketchup). Simply cook the noodles in water with their seasoning packet, and in a separate pot cook up the vegetables with a bunch of spices and some soy sauce. Combine the contents of both pots to make a thick, salty noodle-y treat (you can thank me later, after you can’t eat another bite).
This is a quick stir fry that’s packed with flavor, thanks to fresh and dried chilies, lots of onions, and ginger. Have everything ready to go and make the beans when you’re ready to serve them.
A Bharta is a roasted vegetable mash traditionally made with eggplant (baingan bharta). We thought of using butternut squash in the fall and winter seasons because that vegetable is so popular and prevalent in the States. This makes a terrific Thanksgiving side dish— in fact, we introduced this dish on the Thanksgiving menu at Rasika. The tenderness of butternut squash can vary, so start checking your roasting time at the 20-minute mark. That may be enough time for the cubes to soften. Or it may take up to 30 minutes. The same holds true for the cooking time in Step 4, when you want the finished squash to be dry rather than loose. Some squash have more moisture in them than others, so this step could perhaps take an extra minute or two.