The Steaming Pot - Easy vegetarian recipes from India

The lovelier something is, the scarcer it tends to be. Ripe mangoes are in season for only a short time. This is that heavenly time. And so we have the fruit in myriad ways – in mango raita, in mixed fruit rabri, in custard, or simply cubed. Mango shake becomes a regular breakfast drink for me while the mango season lasts.

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My initiation into the kitchen was with tea-making – masala chai is all I knew how to prepare for many long years.

Chai is Hindi for tea, a word unknown no longer outside the Hindi-speaking diaspora – it’s usual for people to say "tea" when they mean Western-style tea, and "chai" when they’re talking about Indian-style tea (and sometimes, inexplicably, “chai tea”).

As an ardent tea lover, I am especially excited to share this recipe with you. I hope you enjoy this aromatic tea made the Indian way as much as I do.

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“Pure” vegetarians in India – as some units of my family are – do not use onion and garlic in their food. The rationale? According to Ayurveda, onions and garlic are classed with rajasik and tamasik food like meat and intoxicants. Rajasik food is considered passion-inducing and tamasik food sin-inducing – both are never offered to the Gods.

Ayurveda recommends sticking to the satvik variety of  food – fruits and vegetables, nuts, whole grains.^[1] Satvik food is said to keep you fitter in body and calmer in mind.

How does a no-onion-no-garlic person eat Indian-style chhole (white chickpeas), then, you might ask. The popular Punjabi preparation needs an onion-based gravy of course, but there are other ways of preparing chhole without onion and garlic.

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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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What’s the best thing about Indian summer? Fresh, in season mangoes! Use this wonderful fruit in mango raita to add a cooling complement to Indian meals.

Mangoes come in many varieties: they can be small, red and pulpy, or large yellow-green and firm. Of all cultivars, the alphonso is widely regarded the most exotic. Back in Bihar, people swear by the malda and dusehri. In South India, the banganapalli – named after a town in Andhra Pradesh – is very popular.

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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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