OUR VEGETARIAN BLOG
Curried Potatoes with Eggplant ALOO BAINGAN SABJI
This dish utilizes a method where vegetables are steamed until tender before being cooked in spices. The potatoes are stir-fried in seasoned ghee and then coated, along with the eggplant, in a delicately spiced yogurt-coconut sauce. The result is flavorful yet light,…
Baby Potatoes with Seasoned Tomato Sauce ALOO TAMATAR SABJI
Description If you have access to a garden and can harvest very small, marble-sized waxy red potatoes, they are the perfect choice for this dish, as their delicate skins wash away easily. If using larger new potatoes (red or white), boil them whole and peel once cool….
Cubed Potatoes with Fresh Fenugreek KHATTE ALOO METHI
This everyday vegetable dish is a staple throughout North and Central India. It combines earth-specked new potatoes with fresh fenugreek greens, which provide a pleasingly bitter flavor similar to sprouted mustard or cress. If fresh fenugreek is unavailable, you may…
Crusty Potatoes with White Poppy Seeds MASALA ALOO
Because these steamed potatoes are marinated in seasoned yogurt before they are browned, aromatic flavors seem to permeate every bite. The combination of potatoes and white poppy seeds is typical in Bengali cuisine. I have taken the liberty of suggesting almonds as a…
Green Beans with Water Chestnuts BARBATTI SINGHARA SABJI
The water chestnut is a floating water plant growing in lakes and ponds on several continents. The fruits are angular, with brown skins and a white, floury nut inside—refreshingly crisp and delicious. There are several kinds. Singhara nuts, grown in the lakes of…
Green Beans with Coconut BARBATTI NARIYAL SABJI
There are innumerable popular green bean and coconut variations in Hyderabad’s Vaishnava kitchens. This specific version contrasts bright green beans against snow-white coconut, speckled with black mustard seeds and reddish urad dal, making for an attractive yet…
Green Beans with Crunchy Fried Mung Badis BARBATTI BADI SABJI
Unless you’ve been to South India, it is unlikely that you have had a chance to taste this wonderful dish—it is not Indian-restaurant food, but home-style Madrasi cooking at its best. Nine times out of ten, badis (dehydrated bits of seasoned dal paste) are…
Green Beans in Yogurt–Poppy Seed Sauce BARBATTI TARI SABJI
These beans can be prepared in advance and finished just before serving. They are warmed in a velvety yogurt sauce made rich with puréed white poppy seeds or cashews. This nutmeg-laced sauce is nutritious and pairs elegantly with paper-thin dosa or chickpea chutney….
Spiced Green Beans MASALA BARBATTI SABJI
Description This is a simple, delicious Marawadi-style preparation. For the best results, use locally grown, vividly green beans that break with a “snap.” If using standard supermarket beans, ensure you remove any strings down the side of the pods. Time…
Shredded White Radishes and Diced Potatoes MOOLI ALOO SABJI
Origin & Context This Bengali dish comes from Sriman Ram Lal Dass, a masterful vegetable chef known for cooking at massive Janamastami festivals. Traditionally cooked over high heat on open fires, the vegetables absorb the oil and gain a hint of smokiness. This…
White Radish with Chopped Radish Greens MOOLI SABJI
A classic North Indian radish stir-fry, this dish gets its character from whole cumin, coriander, and ajwain seeds, plus a final splash of lime and a hint of sweetness. Mustard oil is typical in Kashmir, while peanut oil is more common in Punjab; ghee works…
Spicy Okra with Coconut MASALA BHINDI SABJI
This is an easy and delicious okra dish, pan-fried with whole spices and grated coconut. As the okra browns lightly, the seasoned coconut forms a flavorful crust. If you do not have fresh or frozen grated coconut on hand, 0.5 cup (1.76 oz / 50 g) of ground almonds…