The Steaming Pot - Easy vegetarian recipes from India

I try to include a variety of grains/flours and cooking oils in my diet. Whole wheat flour, gram flour, brown rice have been regulars in the pantry. One grain I haven’t taken to easily is finger millet (ragi in Karnataka / marua in Bihar). One reason is that I am not a big fan of this millet – too much of it in a dish turns its taste to what I can only describe as ‘dusty’.

Ragi’s health benefits are multifold – nutrition sites tell me it is a rich source of amino acids methionine and tryptophan, and minerals such as calcium and iron. One HAS to eat it, ‘dusty’ taste notwithstanding! The most palatable way I’ve found is to add a portion of ragi flour to chapati flour and make it into ragi roti.

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An instant stir fry, using a vegan, gluten-free red chili paste from the Thai Kitchen. Easy to make, great-tasting and ultra-flexible, this recipe of thai stir fry vegetables is a godsend for days when you have little bits of many vegetables and don’t know what to do with them.

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You get the most novel types of brinjals (eggplant) in Karnataka – today I picked up small bright round green brinjals, with gentle lines of white and purple, and prepared a quick side dish to go with rice and dal. Here’s how you could make crispy green brinjal.

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A common problem with the aubergine / eggplant / brinjal is that it begins to turn brown on slicing.

This is actually a good sign as it signals the presence of powerful antioxidants in the eggplant.

Good signs are all fine, but you don’t want your dish to look a muddy shade, do you?

Here’s a simple tip to prevent cut eggplant from discoloring. This has the added effect of reducing its bitterness.

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Aamras literally means "mango nectar" and that’s exactly what it is – flavored pulp of ripe mangoes. A summer regular on any Gujarati thali, this dish is unusual in that it isn’t an end-of-meal dessert – it is part of the main course, eaten with pooris and parathas.

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How do no-onion-no-garlic dishes make up for the missing flavors of onion and garlic, the essence of most Indian curries?

This is a thumb rule that "pure" vegetarians (no-onion-no-garlic eaters) will tell you –

1. Substitute garlic with asafoetida.
2. Substitute onions with nigella seeds.

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Kadhi Karnataka-style – that’s how I would describe majjige huli to folks back home. Like kadhi, majjige huli is made of yogurt and spices, with a thickening agent – besan it is in kadhi, rice generally in majjige huli. Majjige huli is sourer and lighter than kadhi – no fried pakoras but boiled vegetables, the dish is a slimmer’s delight.

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