Okay, dudes. We're going to the sub-continent. Getting our (pseudo) India on. You know how you are...you grill, maybe you've made a salad or two for your significant other. Let's show her(him) you have an international flair.
The original to this comes from here. It's from the New York Times Cooking site by a no-kiddin'-around chef named Pierre Franey. I have, of course, screwed with it. Not 'cause there was anything wrong with it...just 'cause. This, therefore, is a double dude post...mine, and the original.
Unlike most Indian dishes (or Indian inspired dishes), this has just a few ingredients. Indian food derives its depth of flavor in that it usually consists of small amounts of a ton of ingredients. This one is pretty simple in comparison.