The Steaming Pot - Easy vegetarian recipes from India

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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The tang of tomatoes and the heat of chilies make roasted tomato chili chutney a delightfully fiery partner for stuffed parathas and cutlets.

If you’re like me, you would want a range of color on your plate. The speckled beige of chapatis, the white of yogurt, the yellow of turmeric-tanned Indian curries, simply ASK for some green and red.

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Snack time – want something chatpata to go with your steaming hot Indian tea? Here’s a protein-rich munching idea – soya cutlets.

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If we look hard enough, we will find parval (pointed gourd) in South India but it just isn’t the same. The skin is too thick, the insides yellow. Not like the beautiful green ellipsoids we get back in Bihar. During this visit to Patna, I brought back a packet of fresh parval, determined to make aloo parval. I was surprised at my own excitement to be cooking this vegetable – as far as I can recall, parval never made it to my "favorite veggies" list and yet, here I was, giddy with happiness at the thought of eating parval from Bihar. There is something to be said for deprivation.

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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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In the western world, Indian cuisine is mostly equated with rich, spicy gravies – kofta curry and chhole masala and shahi paneer and their ilk. In reality, Indian cuisine is far broader than that. Indian food can be simple and minimalistic, as this dish I’m going to write about today – roasted moong dal with a green vegetable combination. I picked up the recipe of ridge gourd moong dal from a friend from Andhra, it’s been a regular in my kitchen since.

Ridge gourd and moong dal are both very gentle on the stomach, as are asafoetida (hing in Hindi) and lemon, the prime flavorings in this dish. Hing is a strong spice and, I suspect, an acquired taste. If this is the first time you’re cooking with hing, I’d suggest using very little of it. If you like it, use more another time. I do recommend it warmly, especially for its wide array of health benefits.

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