The Steaming Pot - Easy vegetarian recipes from India

Don’t throw away bottle gourd peel – use it in lauki chutney. Pair with hot rice and ghee for a wholesome, comforting meal.

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Chana dal kosambari with lots of carrot, coconut and coriander – the mix of colors and flavors in this salad is so inviting, you can’t but reach out for seconds.

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Tender and crisp green beans lightly stewed in a tomato garlic sauce. This beans recipe makes a great side dish with chapatis or rice.

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Have leftover cooked rice in your fridge? You can have a delicious meal ready in 7 minutes with this easy lemon rice recipe. Tangy, tasty, and super-quick – it’s a blessing on days when there is just no time to cook.

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Bottle gourd decks up in style in lauki paratha, balancing its natural simplicity with a host of heftier flavors. When grated and kneaded into dough, this unassuming gourd lends its feel and texture to the paratha without making its presence stand out.

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VV Puram Food Street – a bustling alley in Bangalore lined with small eateries – offers you mouthwatering delicacies from the state of Karnataka. Especially recommended during the avarekai season, when the shops here stock a gamut of goodies featuring the avarekai (hyacinth bean): chikkis, curry, dosa, jamoon – you name it.

Pictures and details from a debut group trip to VV Puram Food Street last month, made extra-adventurous thanks to our limited prior acquaintance with the language and the food.

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