Part 103 (1/2)

2 tablespoons sugar

2 tablespoons water

2 tablespoons red wine vinegar

teaspoon asafetida

PREHEAT A small saucepan over medium-low heat. Put the oil, garlic, ginger, and jalapeno in the pan. Saute for about 1 minute. Add the mango, sugar, and water. Turn heat up to medium, cover and cook for 3 minutes, until it's boiling. Add the red wine vinegar and asafetida, and cook for another minute, uncovered.

Chill until ready to use. We put it in the freezer and stir it often for about 130 minutes; it's usually good and cold by then.

SPICED YOGURT SAUCE.

SERVES 2 TO 4.

TIME: 10 MINUTES , PLUS CHILL TIME.

This easy, quick sauce is the perfect companion to any Indian meal, authentic or otherwise. Cool and refres.h.i.+ng, it contrasts nicely against warm and spicy foods.

1 teaspoon c.u.min seeds

1 cups plain soy yogurt

1 teaspoon garam masala

teaspoon salt

1 teaspoon freshly squeezed lemon or lime juice, or to taste

1 tablespoon finely chopped fresh cilantro (optional)

IN A small bowl, combine the soy yogurt, garam masala, salt, lemon juice, and cilantro.

In a small skillet, toast the c.u.min seeds over medium-low heat for 30 to 45 seconds, stirring constantly and taking care not burn them. Pour the seeds immediately into the yogurt mixture. Whisk to combine. Cover and chill until ready to use.

TROPICAL AVOCADO SALSA FRESCA.

MAKES A LITTLE UNDER 3 CUPS.

TIME: 15 MINUTES.

This little fruit and avocado combo is culinary magic. It will turn plain old rice and beans into ”I've never had such kick-a.s.s rice and beans!” It's especially yummy with the spaghetti squash recipe on page 178.