The Steaming Pot - Easy vegetarian recipes from India

A Bihar-style potato drumstick curry (aloo sahjan), in which the fiery flavors of mustard and garlic giving company to drumstick.

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Packed with the zing of mustard, garlic and paprika, this zucchini cherry tomato curry is lip-smacking delicious.

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Carrot radish curry that comes together in a matter of minutes. The veggies are roughly chopped and pre-cooked before being given an express sauté in spiced mustard oil.

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Like hot spicy food? Green chili fry (bhuni hari mirch) is just the thing for you. Coated with spices, quickly cooked in mustard oil, green chili fry on the side with an Indian meal will give your taste buds a delightful fiery kick.

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Mustard-flavored chutney with yam (Hindi: suran/jimikand or ole) as its base – that’s ole chutney, a recipe traditionally made in Bihari homes.

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Banana blossoms aren’t something I use often in my cooking – the effort of peeling and cutting is a major deterrent. This time I found a pack of pre-peeled banana blossoms at the grocery store and decided to give it a go. I am really pleased with how this recipe finally turned out!

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For the longest time, the only way I knew how to eat papad was as a plain accompaniment to an Indian meal (usually khichdi), much like chutney or pickle. I liked papad overall, but the “dish” didn’t seem all that consequential.

When I moved to Bombay, my friends there would order masala papad as a starter in restaurants. This was something new, something interesting – papad dressed up as a standalone dish. I started experimenting with papad in curries, and warming up to this novelty – papad curry was very convenient on days when there are no vegetables on hand.

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