Preeti Mistry uses her mom's
cabbage and potato sabzi, seasoned with fried curry leaves, mustard seeds, and chilies, as a slaw in her sliders at Juhu Beach Club in Oakland, C.A. And at Chai Pani in Asheville, N.C., chef Meherwan Ihrani will
turn Bhindi Masala, or spicy okra, into a bruschetta topping, brushing griddled bread with ghee and sprinkling crushed pistachios and fresh cilantro
over the top.