Vegetables Recipes | Page 31 of 38

Bhindi Do Pyaza: Okra, and Twice as Much of Onions!

Bhindi (okra) with a generous mix of onions and Indian spices – bhindi do pyaza (literally: okra with twice the amount of onions) is a lovely vegetable dish to go with chapatis.

Raita (yogurt dip), with bottle gourd as its prime ingredient, provides a lovely balance to rich Indian gravies. Bottle gourd and yogurt are bland on their own, but the other ingredients that go with lauki raita give it a suprising tangy twist.

Want to have greens, but methi (fenugreek) is too bitter for you? Try methi parathas – atta (whole wheat flour) balances the bitterness of fenugreek beautifully. The end result is delicious.

Lauki Aloo: Bottle Gourd and Potato Stew

When you want a simple tasty vegetable curry to be ready without much effort, this stew of bottle gourd, potatoes and tomatoes is your answer. Use a pressure-cooker to make lauki aloo and you save a lot on time too.

Sabudana, also called sago, is used as fast food in India. No, not the fast food of the burger-and-fries ilk. Fast food, as in vrat food. For those who don’t know what I’m talking about, explanation follows. Others, please bear with me a minute or feel free to skip the next two paras directly to the sabudana khichdi recipe.

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!