The Steaming Pot - Easy vegetarian recipes from India

Chayote was an untried, untasted vegetable for me until an article in The Awl piqued me enough to cook with it.

Since then, it is as if Destiny has been conspiring to make me eat the chayote. Every few days I get a sign that points me towards this modest squash. The latest was this scene from the film Chef:

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Baingan masala – an easy and delicious curry to make with baby eggplant. Unlike the more intricate recipes that involve stuffing the eggplant or dry-roasting the spices, this baingan masala recipe is beginner-friendly and relies on accessible ingredients. Try it!

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This recipe pays homage to parval, a gourd popular in the eastern states of India. Whenever we make a trip to Bihar, we come back loaded with parval ^[1] by the bagful – we could buy this elsewhere too, sure, but the quality we find in Bihar is unmatched.

If you do get hold of parval glistening green on the outside, seeds and flesh tender and firm – count yourself blessed and make parval ki bhujiya this way. This recipe lets the gourd take the spotlight – no dousing in spices, no other vegetables added to the mix.

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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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Chana dal kosambari with lots of carrot, coconut and coriander – the mix of colors and flavors in this salad is so inviting, you can’t but reach out for seconds.

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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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