The Steaming Pot - Easy vegetarian recipes from India

Pears complement greens beautifully in juices. Their sweet, aromatic flesh adds volume and rich flavor to juice, masking less-pleasant ingredients (thinking kale?) in the mix. Pears are a good source of vitamins C and K, along with essential minerals.

This pear mint ginger juice dresses the goodness of raw ginger and mint in a pear base. Ginger and mint have digestive/medicinal properties; combined with pears, this juice works wonderfully as a palate cleanser.

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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.

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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.

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Dress up the slender green eggplant with the heat of green chilies, the spice of coriander and the sweetness of golden onions.

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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.

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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.

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I know some who will not touch beetroot come what may. And so if you must feed them this fantastic food, you have to innovate. Hide it in ways that tame its taste. I present to you the gloriously colorful beetroot paratha, which has many a hater turn into a beetroot buff.

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