Cooking Vegetarian: 2,600+ Recipes
Smoky roasted eggplant bharta — baingan bharta — chars three whole eggplants, then fries the flesh with cumin, fennel, nigella, ginger, and tomatoes. The roasting takes the time; everything else is quick alchemy. In Hindi, 'bharta' means to mash, and that's the...
Smoky eggplant chokah — Bihari baingan chokha — roasts slim eggplants and plum tomatoes over a flame until the skins blister, then mashes them with raw mustard oil, shallots, mint, and cilantro. The smoke is the entire point. Transport your taste buds to the rustic...
Jhal moori — the Bengali street food snack of puffed rice tossed with cucumber, onion, tomato, boiled potato, and chaat masala — is stirred, not cooked. It's crunchy, spicy, tangy, and on the table in twenty minutes. The Ultimate Bengali Street Food Snack!Close...
Spicy puffed rice — masaledar murmura — is the ultimate five-minute snack: curry leaves, raw cashews, and peanuts tossed through puffed rice with chili and a whisper of sugar. It goes from pantry to bowl before the kettle even boils. The Ultimate 5-Minute Snack!Puffed...
Spicy orange and radish salad is the palate-cleanser every heavy meal needs: paper-thin radishes, navel oranges, roasted cumin, chili, and lemon. It sits somewhere between salad and relish, and it's gorgeous either way. A Zesty Twist on Your Everyday...
Heirloom tomato salad with zesty cumin vinaigrette is fifteen minutes of summer on a plate: thick slices of ripe heirlooms with a shallot-Dijon vinaigrette brightened by fresh ginger juice and roasted cumin. Some of my fondest food memories are rooted in my family's...
Spiced cherry tomato salad with curry leaves is summer's easiest stunt: assorted cherry tomatoes hit with a warm mustard-seed and curry-leaf tempering. Fifteen minutes, one brief sizzle, and a plate that empties itself. Prepare to be dazzled! This isn't just a...
Spiced cucumber spears with a sizzling tarka take twelve minutes total: cool cucumber with lemon and roasted cumin, then a last-second pour of hot mustard-seed oil. It's the most refreshing thing on a hot-day table. Craving a snack that's light, refreshing, and...
Pan-fried zucchini with Indian spices and tomato sauce is the 15-minute side I rely on all summer: golden zucchini rounds dusted with roasted cumin and chili, napped in a simple South Indian tomato sauce. While a summer barbecue is perfect for grilling zucchini,...
Indian spiced boiled peanuts — ubli moomphali — simmer raw peanuts in their shells with a fragrant bundle of whole spices: dried chilies, peppercorns, fennel, cumin, and fenugreek. Warm, salty, and messy in the best possible way. A Seasonal Treat You Can't MissForget...
Smoky eggplant gojju bruschetta puts charred, mashed eggplant with tamarind and brown sugar on diagonally cut baguette slices. The sweet-sour-smoky topping makes it the most requested thing I bring to parties. Ever tried a dip that's simultaneously hot, sweet, and...
Broiled portobello mushrooms in the Kodaga style — chutta kumme — need just a handful of ingredients and eight minutes: thick portobello caps under the broiler, then dressed with pounded green chilies, lime, and salt. The mushrooms' own juices become the sauce. A...