The Steaming Pot - Easy vegetarian recipes from India

The onset of winter brings with it fresh white radish (mooli) topped with lush green leaves. Here’s a curry that puts those radish greens to excellent use: baingan mooli patta sabzi.

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Kaddu poi (pumpkin basale leaves curry) is a Bengali/Oriya signature style of cooking these two nutrient-packed, vividly colored vegetables together: pumpkin (kaddu) and basale leaves (poi).

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Green beans and shredded coconut pair together wonderfully in this side dish inspired by Karnataka’s palya. This recipe is simpler than the standard palya and calls for fewer ingredients.

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Jhatpat aloo dry sabzi with lime and spices – a side dish that can be put together in just a few minutes if you have boiled potatoes on hand. The dish gets its distinctive flavor from a homemade spice blend, which you can make ahead and store for use over time.

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Potatoes and raw banana complement each others’ tastes beautifully in aloo kela ki sabzi (potato raw banana curry).

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A no-cook style of eating raw mangoes that’s lip-smacking delicious and what’s more – so easy a "no cook" can make it. Just get yourself a good quality knife or peeler and you are all set for preparing this…well, I call it raw mango salsa, though it might not be a purist’s idea of "salsa".

No matter what it’s called – it tastes wonderful!

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