The Steaming Pot - Easy vegetarian recipes from India

The very versatile spinach goes into this very green one-pot rice meal, making it a wholesome Sunday lunch option.

I normally keep coriander pesto handy in the fridge for a quick addition to salads or sandwich spread. Putting some pesto into spinach rice, along with the garnish of fried cashew nuts, worked wonders with the otherwise simple meal.

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A one-pot rich rice meal bulging with flavors – whole garam masala, the heat and crunch of peppercorns, peas and cashew nuts, fried onions and ghee. Peas and cashew fried rice on a lazy Sunday afternoon at home, what more could one ask for?

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A plus of cooking only for yourself is the chance it gives you for daring experimentation. Do whatever. Relish it if it turns out brilliant, commit it to memory (and blog) for treating others in future. Shrug it off if it does not; it is only one that suffered through it.

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Before I moved to south India, baingan (eggplant) was strongly linked in my mind with baingani – the color purple. Imagine my surprise when I first discovered that baingan could be green. Since then, my relationship with the green baingan has gone from misgivings to experimentation to understanding. I have discovered that this variety of eggplant takes a slightly shorter time to cook than its purple sibling, and that certain ingredients complement the green eggplant better.

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