veluri (anchovies, as far as I can discern) fish with fenugreek or with anything else my mother fancies that day or—I am ashamed to say—bisi bele anna, a spicy, vegetable-filled khichdi that is one of Karnataka’s national dishes.I tend to make the bulk fish or chicken, and that is mainly because I tend to experiment a lot in my efforts to bring broiler to life.
One of the easiest ways to do this, I have found, is to ensure the bird is tenderized and that is best done under a slow, oven grill or—if the oven is in use grilling vegetables, which is often—I have rediscovered the art of cooking on dum.I find it does not really matter what I do as long as I seal the deal with a bird on dum, where the lid is made pressure-cooker like with chapati.