The Steaming Pot - Easy vegetarian recipes from India

Funny thing about moringa leaves : where available, they grow like weeds – falling off their trees onto the pavements, attractively stacked in enormous bundles on vegetable vendors’ carts. Otherwise, they are an exotic rarity, mostly to be found as capsuled supplements. I am lucky to find fresh moringa leaves (also called drumstick leaves or sahjan ki patti in Hindi) off and on in my neighborhood – this is a simple stir fry I usually make with them.

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A tangy garlicky dip to go with parathas and fried savories. Raw mango garlic chutney (kachcha aam lahsun chutney) is a must-try when raw mangoes are in season.

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A starring recipe for a party menu: lauki kofta – spiced balls of grated bottle gourd, deep-fried and simmered in a rich tomato gravy. The preparation of lauki kofta takes a bit of planning, and the steps for making the bottle gourd balls can’t be rushed or parallelized – but the end result makes the dish worth every bit of the effort.

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Don’t throw away bottle gourd peel – use it in lauki chutney. Pair with hot rice and ghee for a wholesome, comforting meal.

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Tender and crisp green beans lightly stewed in a tomato garlic sauce. This beans recipe makes a great side dish with chapatis or rice.

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The orange and pink of pumpkin and red lentil, steeped in the gold of turmeric: happy-hued pumpkin masoor dal is just what you need for warmth and cheer this season.

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This garlic chili chutney uses just a few ingredients to make a flavorful lunch and snack accompaniment. It’s easy to make and very versatile in its pairings.

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