The Steaming Pot - Easy vegetarian recipes from India

A variety of vegetables go into this Chinese-style recipe that’s great on the side with chapatis or fried rice. Chili garlic mixed vegetables is cooked on high heat  (using the Chao technique, or so Wikipedia tells me), which retains the texture and color of the vegetables. The dish gets its zing – and its name – from the pre-made chili garlic sauce that’s added to it.

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Sem is Hindi for broad beans, a variety of beans with a distinct robust flavor. This recipe for aloo sem – i.e. potato and broad beans curry – is the typical way the curry is made in a "pure" vegetarian (no onion or garlic) household in Bihar.

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From my mom’s kitchen, a wholesome upma fortified with beans, carrots, sprouted moong and amla. My only contribution has been in clicking pictures and wolfing it down for breakfast.

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Beans with crushed peanuts and sesame – one of those dishes in which you keep adding this and that, taking tentative bites to check if it tastes good, and end up liking the result enough to make note of it for repetition.

Each bite of beans with crushed peanuts and sesame gives you a variety of flavors – spicy and sweet and tangy and nutty. Yes, vegan and gluten-free CAN be adventurous!

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