This recipe is very similar to the previous one, but has a few additions and comes from Bihar. Ghugnis, made out of small red chickpeas, regular beige chickpeas, fresh green chickpeas, and fresh green peas, are breakfast food for many vegetarians in Uttar Pradesh and...

Sometimes it is hard to fathom how a few carefully chosen seasonings can make a vegetable shine. In the case of peas, ginger, cumin, and green chilies will do just that—every time. This is Vinita Pittie’s recipe. For more about her, her community, and her life in...

This is the very traditional stuffing for South Indian dosas (savory pancakes). It may also be served as a vegetable with any meal. It goes particularly well with Indian breads. SERVES 4–5 AND MAKES ENOUGH FILLING FOR 6 DOSAS   • 1¼ lbs. waxy potatoes, peeled and...

Another dish from northern India is okra, which is never covered as it cooks to prevent it from releasing its viscous innards. The cooking starts on medium-high heat, which is slowly lowered as the ingredients start to brown. The process takes 15–20 minutes and...

The day starts early in the villages of the Punjab, one of India’s “granary” states. Cows have to be milked, breakfasts prepared (very often stuffed parathas served with buttermilk or tea), and lunches made for those who work in far-away wheat fields. These lunches...

Here, the okra is cooked until it is quite dry, oozing none of the viscous juices normally associated with it. It can be served with most Indian meals and goes particularly well with any black-eyed pea dish, a potato dish, and some flatbread. SERVES 4 • 1 lb. okra...

When buying okra, always look for young, tender pods, which tend to be small as well. Okra is cooked in dozens of ways throughout India. This remains one of the simplest and most delicious North Indian ways of preparing it. Here it is not at all glutinous—it turns...

The Konkan region runs along the central west coast of India. Here is one of its simple everyday okra dishes that I just love. Serve the okra with other vegetables and perhaps Whole Moong and Masoor Cooked with Meat Seasonings, a rice dish or a flatbread, and a yogurt...

Kale can cook quickly or slowly, depending on its age. I picked some black kale in December, and it took about 30 minutes to cook. In Kashmir, it is always cooked in mustard oil and served with rice. I like to add a whole bean dish and a salad to the meal as well....