Renu, who learnt cooking from watching her mother, finds both similarities and differences in their styles. “The ease with which I can write recipes and cook is just like her,” she says. “As for the difference, I am writing for a newer generation, a different India where women have careers. So my recipes are somewhat simpler and easier. Also, there’s the availability of [wider range of] ingredients. It’s all about modern, innovative ways of cooking and fusion food—that’s what I bring to the table.” 

The book has an interesting mix of native and Western ingredients, and classic and fusion recipes. “It is an extension of my mother’s foresight, something that reflects in the way I teach and cook. It gives me immense joy when people around the world make these new and innovative dishes—something that has a wow factor, especially now that food has come to the forefront,” she adds. The recipe shared here has two of Renu’s favourite vegetables, and goes best with Gujarati kadhi and rice.

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Purple yam (kand) and lilva ka vegetable

Ingredients
1 cup boiled green pigeon peas (tuvar na lilva)
2 cups peeled, chopped and steamed purple yam
1 tbsp oil
1 tbsp coriander powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/4 tsp sugar
1/2 tsp cumin seeds
A pinch of asafoetida
2 tbsp coriander leaves
Salt to taste
For Garnish
1 tbsp coriander leaves

METHOD
1. Heat oil in a vessel, add cumin seeds and asafoetida, and sauté for 10 seconds.
2. Add coriander seed powder, turmeric, tuvar na lilva and purple yam and sauté for 30 seconds.
3. Add 1/2 cup water, salt to taste, chilli powder, sugar, coriander leaves and cook for two minutes. Garnish with coriander leaves and serve.