SOUP BASE
Ingredients
It is thicker and more concentrated than most curries. It is not overly spicy, and should have a slightly sweet taste.
Okay, here you are: This is my single favorite go-to, home-cooking, just-us-folks, one-dish meal. I make it all the time —at least once a week, my vast bean (and other) culinary appreciation and repertoire notwithstanding. If, growing tired of coming up with the nightly menu, I say to my companion, "Anything in particular you're in the mood for, David?" I can be pretty sure he'll say, "Well, how about the greens and beans and pasta? We haven't had that in a while." That we actually have had it is irrelevant; it's that good.
This is a specialty from Surat in northwestern India. I am always drawn to the scent of a green papaya enhanced by nutty mustard seed popped in hot oil.