The Steaming Pot - Easy vegetarian recipes from India

What do you do with an assortment of vegetables when the clock says snack-time? Make mixed vegetable pakoras, if you ask me. This pakora recipe does not demand exactness; take the broad template and switch around the veggies and/or quantities as you wish.

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While cucumber is great raw, a light sautéing brings out in the gourd a delicious flavor dimension. The key is to cook the cucumber just enough to let it soften, not so much that it turns limp or watery. This cucumber side dish recipe, flavored with fresh lime and mustard, shows you how.

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This light and nourishing ginger lime moong dal has a healing touch. Excellent for days when you want to soothe a sore throat.

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While surfing Afghani food channels, I paused when I saw this layered, brilliantly colored thumbnail: “kaddu borani“, said its label. I hit play and by the end of it, had my mouth salivating and my heart saluting the beauty of this dish.

Kaddu borani takes a set of independently prepared ingredients (pumpkin + tomato sauce + yogurt sauce) and meshes them into something so exquisite, the end product is nothing short of a work of art.

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Ridge gourd served up in special style: shallow-fried cylinders of the gourd stuffed with a peanut-sesame-coriander spice.

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Chayote slow-cooked in a tomato base – simple flavors that get their kick from a tempering of mustard and asafoetida. This is one of those curries that only ask for time, not exceptional skill or effort.

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