The Steaming Pot - Easy vegetarian recipes from India

For days when you want to allow yourself a little snack-time indulgence. These mouth-watering pan-fried spring rolls go very well with coriander chutney.

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Come Indian summer and yogurt begins to feel like manna from heaven. This moong and onion raita uses spiced yogurt to great effect.

For the uninitiated, ‘raita’ is a yogurt-based accompaniment for Indian meals. Served cold, its digestive, cooling properties are a great counterpoint to the otherwise spicy Indian meal.

There are endless variations to the raita – every region has its specialties, every family has its own spin on it. Here is one raita recipe that I specially like – using moong sprouts and onions.

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Bitter gourd onion fry – a great way to eat bitter gourd if you aren’t a fan of its taste. Combining it with onions is one of the most effective ways of reducing the bitterness of bitter gourd.

Well, this recipe is also a side effect of onion prices diving down this season – my no-onion spree is on a break, my kitchen is stacked with onions and I am adding the bulb copiously to any vegetable dish I make nowadays.

On to the recipe of bitter gourd onion fry…

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This side dish of quick tasty onion fry is perfectly suited for a work-night meal. It uses few ingredients, doesn’t need much cooking time and, with its delicate honey soy dressing, is so flavorful you’d hardly believe it can be put together so effortlessly.

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