OUR VEGETARIAN BLOG
CAULIFLOWER WITH POTATOES ALOO GOBI
This is an easy dish that I make frequently. A karhai or wok is ideal for cooking it, but a large frying pan will work as well. Serve with an Indian flatbread or rice, a dal, a raita such as Yogurt Raita with Tomatoes, Shallots, and Cucumbers, and perhaps a green…
ROASTED CAULIFLOWER WITH PUNJABI SEASONINGS OVEN KI GOBI
I wanted to simplify a cauliflower dish that I love, where I fry the cauliflower until it is lightly browned and then sauté it with spices such as ginger, coriander, and cumin. After many tries, here is the beautiful result. I marinate the cauliflower florets with all…
STIR-FRIED CABBAGE BANDH GOBI KI SABZI
Here, the cabbage is finely shredded and barely cooked. It is delightfully light—part salad and part vegetable dish. It may be served hot, warm, at room temperature, or cold. You could put it on a plate with stuffed Indian pancakes or omelets, or serve it as part of…
STIR-FRIED CARROTS CARROT PORIYAL
This simple carrot dish can be served with most Indian meals. Leftovers may be added to salads. For more on South Indian poriyals, see the note. SERVES 3–4 • 5 medium carrots (about 12 oz) • 1 tablespoon olive or peanut oil • ½ teaspoon urad dal • ½ teaspoon whole…
EVERYDAY CARROTS AND PEAS GAJAR MATAR KI SABZI
A simple meal in North India might well consist of freshly made chapatis, a dal, these carrots and peas, and perhaps a second vegetable, as well as the usual complement of pickles, chutneys, and raita. SERVES 4 From Mehreen Khosla • 1½ tablespoons olive or peanut oil…
MYSORE-STYLE STIR-FRIED BEETS MULANGI PORIYAL
For more information about this dish, see the Note on Poriyals. SERVES 3–4 • 1 tablespoon olive or peanut oil • ¼ teaspoon whole brown mustard seeds • ¼ teaspoon urad dal • ¼ teaspoon chana dal (if you do not have this, double the urad dal) • 2 dried hot red…
PUNJABI-STYLE BEETS WITH GINGER PUNJABI CHUKANDAR KI SABZI
North Indians nearly always start beet dishes with the raw vegetable and generally cut it quite small so the pieces can be picked up easily with morsels of local flatbreads or rice. Save the stems and leaves, if you have them, for another dish. Serve this sweet, sour,…
DELHI-STYLE GREEN BEANS WITH GINGER AND GREEN CHILIES SEM KI SABZI
I love to eat this simple dish from North India with a dal, such as the Nepalese Black-eyed Peas with Potatoes and Bamboo Shoots, rice, and a yogurt relish. It may also be served with a Western meal. Beans in India are generally fully cooked and rarely crisp. They…
STEAMED GREEN BEANS WITH MUSTARD AND COCONUT HURALIKAYI PALYA
Meera Prasad is a very successful doctor in Bangalore. She belongs to a community of Shivalli Brahmins whose main temple, dedicated to Lord Krishna, is in Udupi, in northern Karnataka. Hundreds of people are fed at the temple daily, and it is here that young men come…
EGGPLANT IN A PEANUT AND SESAME SAUCE BAGARA BAINGAN
Baghara baigan is one of Hyderabad’s most famous and luscious sweet-and-sour vegetarian dishes. It calls for small eggplants that are partially quartered lengthwise, stuffed, fried, and then put in a sauce filled with roasted and ground sesame seeds and nuts, along…
STIR-FRIED EGGPLANT COOKED IN A TAMIL NADU STYLE KATHIRIKAI PORIYAL
Here is a wonderfully delicious southern poriyal. (For more on the subject, see the note.) This is a dry stir-fry, so it does not have a sauce. It is eaten with rather flowing dishes, such as a sambar (see South Indian Dal with Vegetables), rice, and yogurt relishes….
SIMPLE TWICE-COOKED EGGPLANT BAINGAN BHARTA
When an Indian child fighting with another Indian child says, “I am going to make a bharta out of you,” he or she means that the intention is to make a mash out of the other child. This is my way of explaining that bhartas are mashed vegetables, seasoned in a variety…