“India Cash and Carry”
Originally, the other day’s field trip came about by a long standing need for me to check out “India Cash and Carry”. I have heard of this place as the place to go for Indian groceries. One woman told me she would drive all the down to Sunnyvale (from Emeryville) to get all of her spices. Although there are several places in my area, including in Berkeley and San Pablo, where I can buy Indian groceries, I was anxious to check out the place. Finally I decided it was time to check out the store and I come to realize that they have other locations aside from Sunnyvale, in San Jose and in Fremont. Realizing it would save me about 40 minutes total driving time, my friends Michele and Michael joined me in checking out the Fremont Store.
The store wasn’t as large as I expected, but was by far the largest Indian store I had been in. The first aisle we came to was full of legumes, and in true Norah fashion, I proceeded to cause mini avalanches wherever I touched. We managed to get out of that aisle without too much damage and with a few sacks of beans. I picked up some moong dal (split yellow mung beans, quick cooking) and some kala chana (dark brown Indian style chickpeas). The other aisles offered spices, condiments, packaged snacks, flours, rice, etc, both in smaller sizes and more bulk sizes. Also a whole section of cooking tools and kitchen wares, which I had to avoid, as I was trying to save money and I knew I would go a bit crazy if I started picking out things…I love kitchen wares and tools!! They had a vast frozen foods section where we got some naan and bhatura bread. The produce section offered new things for me to ask the produce guy about. He was gracious about trying to answer my questions. We learned about red leaf (good added to dals and allowed to cook for a while, tindora (a cross between okra and baby zucchini, looks like small cucumbers, best stir fried with aromatics and spices), and banana flower (used in salads and some stir frys) just to name a few. I was relieved to see they had both curry leaves, and fresh turmeric, things I pick up every time I get a chance and keep in the freezer. By the time we left the store, I was prepared to make moong dal, baingan bartha, and had the tindora, which I knew I would need further research on how to prepare.
I really liked the Fremont India Cash and Carry, and I suspect if they were closer to me, I would make it a regular shopping place…I know that I can count on it for just about anything I need for my Indian cooking….that reminds me, I should have asked them if they get the Indian mangos come late spring….
(scroll over photos for description, click to enlarge)
clockwise from top left: coconut milk, banana flower, Indian eggplant, cilantro, curry leaves, “mustard greens” (actually broccoli rabe), moong dal, fresh turmeric root, papadam, and kala chana, (garlic naan and turnips not shown…)
If you are in Fremont, San Jose, or Sunnyvale, be sure to check them out. They say they are also opening locations in Cupertino and I think he said, Hayward (which is closer still to me). I asked if he would open one closer to Berkeley , El Cerrito/ Richmond area…but I am not sure he will. 😉
India Cash and Carry locations:
39175 Farwell Dr, Fremont, CA (510) 792-7383
1032 E El Camino Real, Sunnyvale, CA (408) 735-7383
1138 S De Anza Blvd, San Jose, CA 408) 253-7384
“Cooking My Fingers Yellow”
Here are the notes I took as I prepared my meal:
Moong Dal (split yellow mung beans)
I am cooking beans with aromatics that I will use later as well in the final seasoning…The beans are simmering and I have thrown in a little piece each of ginger and fresh turmeric and a pinch of ground coriander, as well as a few curry leaves, and a pinch of asafetida. As the beans approach doneness, I will cook some more of the aromatics, minced and grated in a bit of olive oil and stir in, along with a small handful of cilantro leaves, chopped. Just before adding these aromatics, I will attempt to fish out the ones I have cooked with the beans. I will finish off with a few cumin seeds that I will fry in a bit of olive oil until they turn brown.
Baingan Bartha (eggplant cooked with tomatoes and spices):
I have smoked small Indian eggplant on my stove top smoker with alder wood. Now I am going to start to stir fry some cumin seeds, onions, green chilies and ginger. I will then add eggplant, chopped, and continue to stir fry. I will then add some cayenne and ground coriander then a large chopped tomato. I will finish by stirring in a spoonful of yogurt (optional), if I find it is too “hot” and top with fresh chopped cilantro. In today’s case I left out yogurt. When we eat, I may add a bit then, if I need to cool things down.
Tindora: Also called, kovakkai , dondakaya, ivy gourd, this itty, bitty veg is best described as a cross between okra and baby zucchini. It lacks the sliminess of okra and the bitterness of zucchini. I like it. Want to use it again in other ways. Sorry Monu. I am perplexed (private joke). After reading a few recipes, I decided to do a simple stir fry: first the seasonings: black cumin seeds (jeera), mustard seeds and curry leaves, then I added onion and green chili, stir fried, then fresh ginger and turmeric root, and finally the tindora, which I had quartered lengthwise. Finally, I added chili powder, ground coriander, pinch turmeric powder, salt, pepper and a hint of ground cloves. The dish finished with a splash of water and a cover, was cooked through until tender but with a slight bite. I garnished with chopped peanuts and cilantro.
The food turned out really good. The dal was extra comforting and was spiced just right. I loved how using the fresh turmeric, turned the already pretty yellow soup into the most beautiful golden color. Finishing it with a bit of the fried black cumin (jeera), really set it off with warm and earthy undertones.
My bartha was just the way I like it, with just the right amount of smokiness and heat from chili and cayenne. I ended up leaving on much of the skin, as the skin on the little eggplants didn’t want to peel away, and they tasted good with it still on…
Lastly, the mysterious tindora…I really liked it…however, *I got the feeling that it is one of those veggies that people either love or hate. Kind of like how people feel about okra. I liked the slight bite, it retained, although cooked through. The flavor was subtle and I realized it is a perfect veggie to use to pick up flavors of the sauce or seasonings used in the preparation. I liked the taste of the cilantro and peanuts in this particular recipe.
My dad joined us for dinner. He liked everything, especially the dal. I got the feeling, *he wasn’t a huge fan of the tindora, though and I think not a huge fan of eggplant in general. Francesca really didn’t like the tindora, and it was the veg itself that freaked her out, not the flavor of the dish. I was happy with this though, as I only bought about 10 of those little guys which didn’t yield much to eat, so more for me!
When I asked my dad, what was his favorite, he said the garlic naan. ”DAD!!” I said in mock horror, “that was the only thing I didn’t make!!!”
The next day, the eggplant and dal were even better. I have noticed that Indian food often tastes even better the next day….makes sense. I also noticed that using fresh turmeric leaves me with yellow fingers and nails…not a great look, but a great reminder of the fun I had cooking.
Mama Ceres 
