A variety of vegetables go into this Indo-Chinese stir-fry recipe that’s great on the side with chapatis, noodles or fried rice. Chili garlic mixed vegetables is cooked on high heat (using the Chao technique, or so Wikipedia tells me), which retains the texture and color of the vegetables. The dish gets its zing – and its name – from the pre-made chili garlic sauce that’s added to it.
Beans
Aloo Sem: Potato and Broad Beans Curry
Sem is Hindi for broad beans, a variety of beans with a distinct robust flavor. This recipe for aloo sem – i.e. potato and broad beans curry – is the typical way the curry is made in a "pure" vegetarian (no onion or garlic) household in Bihar.
Upma with Moong Sprouts
From my mom’s kitchen, a wholesome upma fortified with beans, carrots, sprouted moong and amla. My only contribution has been in clicking pictures and wolfing it down for breakfast.
This is the 100th post on The Steaming Pot. How lovely that it should coincide with the first post of the New Year! Best wishes for 2012 to each one of you. If you like this blog, please pass on the link to your friends, "Like" the Steaming Pot’s Facebook page and follow @steamingpot on twitter. Thank you VERY much for reading!
Beans with Crushed Peanuts and Sesame
Beans with crushed peanuts and sesame – one of those dishes in which you keep adding this and that, taking tentative bites to check if it tastes good, and end up liking the result enough to make note of it for repetition.
Each bite of beans with crushed peanuts and sesame gives you a variety of flavors – spicy and sweet and tangy and nutty. Yes, vegan and gluten-free CAN be adventurous!