Vegetarian dishes to go with an Indian meal, cooked in a sauce/assortment of spices. Curries may be wet or dry, and are eaten along with rice or bread (chapatis, parathas, etc).
A combination of plantain (raw banana) with fresh fenugreek leaves brings out the best in both vegetables. Plantain has the wonderful ability to take the edge off sharp flavors, while fenugreek’s green bitterness adds some interesting notes to the simple plantain.
Come winter and vegetable markets in town display mounds of the juiciest of turnips, crunchy fresh peas, bright red carrots. The vegetables almost invite themselves over to your place for a shalgam gajar matar fiesta – warm, comforting, colorful and fun.
A recipe I picked up from a friend – carrot and beans stir fry. It’s healthy, it’s simple. Next to white rice, the saffron-green of the vegetables sets up a meal with all the hues of the Indian tricolor.
Dress up the slender green eggplant with the heat of green chilies, the spice of coriander and the sweetness of golden onions.
Carrot radish curry that comes together in a matter of minutes. The veggies are roughly chopped and pre-cooked before being given an express sauté in spiced mustard oil.
Fenugreek leaves are in season. Homemade meals sparkle green with a fenugreek dish on the menu every day: methi parathas with imli chutney for Sunday brunch, methi chhole with jeera rice for the Monday lunchbox.
Make hay while the sun shines, they say. I make recipe replacements of kasoori methi (dried fenugreek) with fresh fenugreek while the greens are in lush supply. This is one such recipe: methi gobhi, a variant of gobhi kasoori methi (cauliflower with dried fenugreek) that uses fresh fenugreek instead of dry.