The Jains of India have an ethic of non-violence; they are such strict vegetarians that they will not eat onions or garlic, lest these roots harbor tiny insects that they might harm. But that does not mean that their dishes are not indulgent. This Jain-style curry pairs airy chickpea fritters with a creamy, tangy sauce of yogurt flavored with pungent spices such as cumin, asafoetida, and mustard seeds. It was given to us by Neelan Jain, a home cook from Lucknow, in Uttar Pradesh. This recipe first appeared in our August/September 2014 special India issue with Betsy Andrews' story Good Karma.