The Steaming Pot - Easy vegetarian recipes from India

I’m on a run of no onion recipes. This is another such. Masala bhindi (okra) that uses dry spices like cumin and coriander only – no onions, no garlic, no tomatoes.

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They talk of "trial by fire" as a true test of character – instances of it abound in medieval Europe as much as Indian mythology.

While one may question the veracity of such a test with reference to people, it does throw up interesting results when applied to fruits and vegetables.

I’m referring to roasting.

Placing raw whole vegetables on an open flame and slow-cooking them brings out latent attributes that you wouldn’t even know existed. Roasted capsicum becomes juicy and sweet, shedding much of its pepperiness; tomatoes take on a delicious smoky note.

This tomato olive capsicum pasta – with its key ingredients roasted – has a lot of character. It has been through trial by fire, after all.

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When onion prices skyrocket, as they have done in India nowadays, I instinctively switch to dishes that don’t use onions at all. Here is the recipe of aloo baingan bharta (that is, potato and eggplant mash) that I made today, using no onions.

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Feeling blue? Liven it up with a bright red, green and white curry. The lovely concoction of colors and flavors in paneer capsicum curry is also surprisingly easy to put together.

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If you love French fries but avoid them for health’s sake, here’s a way to prepare them without deep frying. The result is spectacular!

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Get your vitamin boost with freshly squeezed orange carrot juice. Carrots are an excellent source of beta-carotene, a powerful antioxidant. Oranges are loaded with vitamin C. Together, oranges and carrots combine to give a powerful health drink.

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A simple no-onion-no-garlic spinach potato curry, uniquely flavored with asafoetida and yogurt. I’ll place this right up with my most-loved comfort foods.

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