Ellie Topp & Margaret Howard offer a Brinjal Pickle Relish, a Hellfire Date Chutney, a Mango Chutney and a Madras Pickled Eggplant, amongst others in their book Small-Batch Preserving. Their recipes are trustworthy and I think will come closest to offering what you're looking for. There are still a couple of approved mustard pickle recipes thickened with flour. The Ball Blue Book offers a flour-thickened mustard pickle in their current edition. So you'd be OK with that one. Carol

I go to http://.food.sulekha.com/ for lots of recipes. They do not charge but they do ask for an email in order to join. I just used my trusty old email that is only for joining things. I like that site mainly because it has more than just north or south Indian recipes...quite fun, really! Also, I like to use basic ideas and spices to fix up dishes with Indian flair. I always have on hand: tumeric corriander cumin lime and lemon juice cloves cinnamon cardamom

Sandra Lee's Raspberry bars! I've made these 1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury) 3/4 teaspoon lemon extract 1/2 cup seedless raspberry jam 1/4 cup chopped pecans Preheat oven to 350 degrees F. Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides. Mix cookie dough with lemon extract, kneading to combine. With damp fingers, press 2/3 of dough into bottom of prepared baking dish. Spread jam over dough. Crumble remaining dough evenly over top of jam. Scatter pecans over top. Bake for 30 to 35 minutes or until browned around edges and cooked through in center. Let cool in pan. Lift edges of foil to remove bars. Cut into 2-inch squares or diagonally into pennant shapes

Marie, I just did a cauliflower with onion and tomato this afternoon, and I'll try my other computer to see if I have it written some where. I personally don't like taters in an curry but I have added chickpeas to this one and/or carrots or really any veggie you want. My recipe is from Madjur Jaffery's 'An Invitation to Indian Cooking'. btw, in her book recipe she doesn't brown the cauli first but I do. That is the way I learned it, and when I lived in places where the cauli was never the snowy white we usually see, the browning covered up the not so pretty face. Now that I compare the book to the recipe Jim posted, the only real difference I see is NO chicken broth esp if this is to be a real vegetarian dish. The juice of the onion (which I puree along with 4T of water) and the juice of the tomatoes esp if canned give enough liquid. I also use a lot of garlic and ginger purees so I make this with at least 1T each of garlic and ginger. Finally, I add the puree of abuot 4 stems of coriander, i..e. leaves and stalks and the cleaned and trimmed root tips if available and 1T of lemon juice. As with most of my cooking, dh likes more red pepper, and if I have them I'll add one or two split hot peppers, long red or bird peppers, seeds intact. This is when it's just for him.