Indian Harvest

MAINS

Bitter Gourd Stuffed with Green Mangoes

The sweet-and-sour tartness of the unripe mango, smoky cumin, and licorice fennel perfectly offset the bitterness of the gourd. Bitter gourd is an extremely popular vegetable in Indian cuisine, partially because of the health benefits it brings to the table. It was one of my grandmother’s favorite vegetables.

One of the more popular ways to reduce the bitterness of the gourd is to rub the slices with salt and leave them to rest for 15 to 20 minutes. Rinse them before cooking.

SERVES 4

8 to 10 tender bitter gourds

2 teaspoons ground turmeric

Salt to taste

2 tablespoons vegetable oil, plus more for frying

3 to 4 dried red chilies, broken in half

2 teaspoons fennel seeds, coarsely crushed

2 green mangoes, grated

One 1-inch fresh ginger, peeled and minced

1 green chili, such as serrano, minced

1 teaspoon coriander powder

1 teaspoon cumin powder

Juice of 1 lemon

Cut the tips off the bitter gourds and gently scrape them with the back of a teaspoon. Cut into 2 ½-to-3-inch rounds resembling cannelloni. Scoop out and remove the seeds with the back of a spoon. Evenly rub them with 1 teaspoon of turmeric and salt. Let them rest for at least 30 minutes at room temperature.

In a medium pan, heat the oil on medium heat. Add the red chilies and cook, stirring for a minute. Remove from the heat and, using a slotted spoon, remove the chilies and reserve for garnish.

Heat the infused oil and add the fennel seeds, grated green mango, ginger, remaining turmeric, green chili, coriander powder, and cumin powder. Cook, stirring continuously until the mixture becomes dry and fragrant, about 4 minutes. Season it with salt and lemon juice. Remove from the heat and keep warm.

Heat the vegetable oil for frying to 350°F.

Gently squeeze the bitter gourd slices and pat them dry with a kitchen towel. Carefully fry them until they are darker in color and slightly crisp.

Remove them with a slotted spoon and drain the excess oil onto a paper towel. Fill the gourd slices with the green mango mixture and serve hot, garnished with fried red chilies.

Bitter Gourd Stuffed with Green Mangoes

Chili-Garlic Roasted Cabbage

Roasting is one of the best ways to preserve and enhance the flavors of vegetables. The peppery flavor of the raw cabbage gets sweeter as it cooks. Chili-garlic marinade adds a spicy and bold kick to the simply roasted cabbage. It can be prepared in advance and kept in the refrigerator for up to a week.

SERVES 4

4 tablespoons canola oil, plus more for greasing the baking tray

1 teaspoon mustard seeds

2 tablespoons chili powder

4 cloves garlic, coarsely chopped

2 tablespoons white vinegar

1 tablespoon brown sugar

Salt to taste

1 medium green cabbage, cut into 6 to 8 wedges

Lemon wedges for garnish

3 fresh red chilies, halved

Few sprigs fresh cilantro

Heat the oil in a small pan and fry the mustard seeds on medium heat until they start crackling. Reduce the heat to low and add the chili powder, garlic, vinegar, sugar, and salt and cook, stirring until the mixture becomes thick. Add a tablespoon of water to avoid burning the spices.

Remove from the heat and let it cool.

Preheat the oven to 400°F and evenly grease a baking tray with oil.

In a medium mixing bowl, evenly coat the cabbage with chili-garlic sauce and place it in a single layer on the baking tray.

Roast in the medium rack of the oven about 20 to 25 minutes. Flip halfway through to ensure the cabbage is evenly cooked.

Serve hot, garnish with the lemon wedges, red chilies, and cilantro.

Chili-Garlic Roasted Cabbage

Tamarind-Cumin-Scented Colocasia Root

Tangy, sweet, and spicy—this recipe has a well-rounded balance of flavors. Colocasia root is a popular vegetable in cuisines all over India. Each region has its own unique preparation and recipe. While similar in texture to well-done potatoes, colocasia has a smooth creamy texture and a sweet nutty flavor.

SERVES 4

Salt to taste

12 to 14 ounces colocasia root

2 tablespoons canola oil

2 medium red onions, thinly sliced

3 cloves garlic, crushed

2 teaspoons cumin seeds

2 dried red chilies

1 tablespoon chili powder

2 tablespoons tamarind paste

1 tablespoon brown sugar

¼ cup fresh parsley leaves

In a medium pot with a tight lid, boil 5 cups of salted water on high heat. Add the colocasia roots, cover, and continue to boil until the colocasia is cooked through. Drain and let it cool at room temperature.

Gently peel, cut into halves if the pieces are too large, and reserve.

Heat the oil in a small pan and fry the onions, garlic, cumin, and red chili on medium heat until the onions turn golden on the edges, about 4 to 5 minutes. Add the chili powder, tamarind, sugar, and salt and cook, stirring until the mixture becomes dry and fragrant. Add the reserved colocasia and cook, stirring until well coated. Add 2 tablespoons of water to ensure even coating.

Stir in the parsley and serve hot.

Tamarind-Cumin-Scented Colocasia Root

Lotus Root Silky Kofta

A symbol of beauty and purity since ancient times, the lotus flower is largely edible—the flowers, seeds, leaves, and the rhizome. The lotus root has a beautiful lace-like design with tiny holes. It is valued in the culinary world for its mild flavor and crunchy texture. Even in this kofta, lotus root adds a rich, meaty texture and taste, added in a creamy sauce flavored with cardamom, cinnamon, and fennel.

SERVES 4

1 pound tender lotus root, washed and peeled

¼ cup gram flour

Salt to taste

2 green chilies such as serrano or Thai, finely chopped

½ teaspoon grated fresh ginger, chopped

2 tablespoons finely chopped fresh cilantro leaves

Vegetable oil for frying, plus 2 tablespoons

1 tablespoon chili powder

2 red onions, finely sliced

2 cardamom pods, lightly crushed

One 1-inch cinnamon stick

1 teaspoon fennel seeds

1 cup heavy cream

Cut a 3-inch piece of lotus root into roundels, about ⅛-inch thick, and finely grate the remaining lotus root. In a mixing bowl, combine the gram flour, grated lotus root, salt, chilies, ginger, and 1 tablespoon cilantro and knead to a smooth mixture. Add a little water if required. Make 10 to 12 small round balls.

Heat the oil to 350°F and deep-fry the balls in batches until golden. Remove them with a slotted spoon and drain the excess oil onto a paper towel. In the same oil, fry the lotus root roundels until golden brown. Remove with a slotted spoon and drain the excess oil onto the paper towel. Reserve for garnish.

Heat 2 tablespoons oil over medium heat. Remove from heat and add chili powder. Reserve for garnish.

In a medium pot, boil the onions, cardamom, cinnamon, and fennel seeds with 3 cups of water on high heat until the water reduces to half and the mixture becomes thick. Remove from the heat and let it cool at room temperature. Transfer to a blender and process to a smooth paste.

Now shift to a saucepan and bring to a boil on medium heat. Add the cream and season with salt and gently simmer.

Transfer the sauce to a serving dish and arrange the lotus balls over it. Drizzle with chili oil and serve garnished with lotus root chips and cilantro.

Lotus Root Silky Kofta

Pickled Mushrooms with Bok Choy

A quick and easy stir-fry with crispy bok choy, seasoned with garlic, ginger, and smoked paprika. The tartness of the pickled mushrooms adds a whole new flavor to the dish. The mushrooms can be pickled well in advance and stored for up to a few weeks in the refrigerator. The flavors of the brine can be varied by the addition of spices like chilies and coriander seeds.

SERVES 6

½ cup white wine vinegar

Salt to taste

3 tablespoons honey

1 pound button mushrooms, cleaned and halved

3 tablespoons vegetable or sesame oil

2 cloves garlic, minced

One 2-inch fresh ginger, peeled and grated

2 dried chilies, broken in half

1 pound baby bok choy, trimmed

1 teaspoon soy sauce

½ teaspoon smoked paprika

2 tablespoons sesame seeds, lightly toasted

In a small saucepan, heat the vinegar, salt, and honey over medium heat until warm, about 2 minutes. Remove from the heat, add the mushrooms, and leave to marinate for at least an hour.

Drain the liquid and reserve the mushrooms.

Heat the oil in a wok on medium high heat. Add the garlic, ginger, and dried chili and cook, stirring until fragrant, about 2 minutes.

Add the bok choy, soy sauce, salt, and paprika and stir until the bok choy is cooked. Add the reserved mushrooms and continue to cook until all the flavors have combined well.

Serve hot, sprinkled with the sesame seeds.

Pickled Mushrooms with Bok Choy

Okra with Yogurt Garlic Curry

This delicious yogurt curry dish is made with crispy okra, but just about any seasonal vegetable tastes great when added to this versatile curry. A bowl of this steaming hot, sour, and spicy dish, along with rice and pickles, makes for the perfect comfort food any time of the day or year.

SERVES 4 TO 6

Vegetable oil for frying

2 pounds tender okra, trimmed and slit vertically

1 cup plain yogurt

2 tablespoons gram flour

3 tablespoons mustard oil

1 red onion, chopped

3 cloves garlic, chopped

1 green chili such as serrano, chopped

1 teaspoon black cumin seeds

1 teaspoon ground turmeric

Salt to taste

2 fresh red chilies, halved

Heat the oil to 350°F.

Fry the okra in batches until cooked through. Remove with a slotted spoon and drain the excess oil onto a paper towel.

In a mixing bowl, whisk together the yogurt and gram flour into a smooth batter and reserve.

Smoke the mustard oil on high heat in a skillet and then reduce the heat to medium. Add the onion, garlic, green chili, black cumin, turmeric, and salt and cook, stirring continuously until all flavors are well combined.

Add the yogurt mixture and bring to a boil. Continue to cook until the mixture is smooth and thick, about 3 to 4 minutes.

Serve hot with the okra, garnished with the red chilies.

Okra with Yogurt Garlic Curry

Purple Yams in Cabbage Parcels

I was first introduced to stuffed cabbage parcels at Veselka—a popular Ukrainian restaurant in Manhattan. In Eastern European countries, stuffed cabbage is a staple comfort food. Made with a variety of fillings, usually meat, it can be simmered in a broth or sauce, baked, or just steamed. Here the parcels are steamed with a filling of sweet-savory purple yams. Any variety of cabbage will work in this recipe—green, savoy, or even red. Choose cabbage with large, firm, unblemished leaves.

SERVES 8

2 tablespoons oil

Pinch of asafoetida

1 teaspoon mustard seeds

One 1-inch fresh ginger, chopped

2 green chilies, chopped

1 pound purple yams, boiled, peeled, and cut into 1-inch cubes

2 tablespoons grated jaggery

Salt to taste

1 teaspoon dried mango powder

1 teaspoon coarsely ground pippali pepper

3 tablespoons finely chopped fresh cilantro

8 large cabbage leaves

8 scallions, root end trimmed, to tie the parcels (optional)

Heat the oil in a skillet on medium heat and add asafoetida, mustard seeds, ginger, and chilies and fry, stirring until fragrant, about 1 minute. Add yams, jaggery, and salt and continue to cook until the yams are evenly coated with the spices.

Stir in the mango powder, pippali, and cilantro and remove from the heat. Divide the mixture between the cabbage leaves. Gently fold them into parcels and secure with cocktail sticks, toothpicks, or scallions. Using a steamer, steam them for 10 minutes until soft.

Serve immediately.

Purple Yams in Cabbage Parcels

Spiced Cauliflower with Orange Sauce

Orange has one of the most refreshing flavors and adds a balanced yet vibrant taste and aroma to the crispy cauliflower. Caramelized onions add a nice savory bite to the tangy tomato-orange sauce. Alternatively, the cauliflower can be roasted to make a healthier version of this dish.

SERVES 6 TO 8

Vegetable oil for frying, plus 2 tablespoons

1 medium cauliflower, trimmed and cut into florets

2 medium red onions, chopped

One 1-inch fresh ginger, finely chopped

4 cloves garlic, finely chopped

3 dried red chilies, broken

1 bay leaf

3 medium tomatoes, finely chopped

½ cup orange juice

2 teaspoons garam masala

Salt to taste

¼ cup pea shoot leaves

Heat the oil to 350°F and fry the cauliflower florets until lightly golden brown and cooked through. Cautiously remove them, using kitchen tongs or a slotted spoon. Drain the excess oil onto a paper towel.

In a medium pan, heat 2 tablespoons of oil on medium heat and add the onions, ginger, garlic, chilies, and bay leaves. Cook until the onions begin to caramelize, about 5 to 7 minutes. Add a tablespoon of water to prevent the spices from burning.

Add the tomatoes, orange juice, garam masala, salt, and ½ cup water and bring the mixture to a boil. Reduce the heat to low and simmer until the sauce becomes thick and all the flavors are well combined.

Pour the spice mixture over the cauliflower and serve hot, garnished with the pea shoot leaves.

Spiced Cauliflower with Orange Sauce

GODDESSES OF FERTILITY OF THE SOIL

I have always been drawn to ancient Indian, Greek, Egyptian, Roman, and many other mythologies. Each of these cultures created beautiful symbols of nature and fertility.

Every form of nature is represented by mythological figures of gods and goddesses. In Egyptian mythology, Sopdet is the goddess of the fertility of the soil and is personified by the “dog star” Sirius. This star was considered the most important of all the stars in the ancient civilization because it came at the time of inundation and the start of the Egyptian New Year. As a goddess of the inundation, she was a goddess of fertility.

In Indian mythology, Annapurna is the goddess of food and nourishment and she brings abundance and prosperity to Earth. Her name itself signifies divine nourishment where Anna means food and Purna means complete. My beloved principal Parvadha Vardhini Gopalakrishnan gave me an idol of Goddess Annapurna once, and I have kept it in my kitchen since, covered with rice. The principal told me that this signifies abundance.

In Gallo-Roman religion, Rosmerta was the goddess of fertility and abundance, her attributes being those of plenty such as the cornucopia. In Roman mythology cornucopia is the horn of plenty—the symbol of abundance and nourishment. In Hindu mythology, there are fascinating references to Akshaya Patra— the magic bowl that is always filled with food and automatically replenishes when some of it is consumed.

Roasted Coconut and Sorrel Leaves

Bright fresh green sorrel leaves bring a nice, tart lemony flavor to this dish. Sorrel has the texture of spinach when cooked, and the flavor is highlighted with the sweet-and-sour tangy kokum. Add sorrel toward the end of the cooking process to minimize the loss of flavor. Roasting coconut makes it rich yet nuttier and adds more depth to the dish.

SERVES 4

2 teaspoons coriander seeds

5 dried red chilies

1 teaspoon peppercorns

4 tablespoons clarified butter

½ cup freshly grated coconut

1 red onion, thinly sliced

1 teaspoon mustard seeds

8 to 10 curry leaves

1 teaspoon turmeric

6 to 8 dried kokum, soaked in ½ cup hot water

1 cup coconut milk

2 pounds fresh sorrel leaves, washed and dried

Dry roast the coriander, chilies, and peppercorns in a small heavy-bottom skillet on medium heat, stirring continuously to ensure even cooking. Remove from the heat and let cool at room temperature. Finely grind the mixture in a coffee or spice grinder and reserve.

Heat 2 tablespoons of clarified butter in a medium saucepan on medium heat and fry the coconut and onion until brown, about 5 to 7 minutes.

Transfer to a blender and combine with ¼ cup of water and grind to a coarse paste.

Heat the remaining clarified butter on medium heat in a saucepan. Add the mustard seeds and curry leaves and fry for a minute. Add the coconut-onion paste and the spice blend with turmeric. Stir well to mix all the flavors.

Add the kokum to the coconut milk and salt and continue to cook until the flavors are well combined, about 3 to 4 minutes. Stir in the sorrel leaves and cook for 2 minutes, until wilted.

Serve hot with boiled rice.

Roasted Coconut and Sorrel Leaves

Lime Potatoes Roasted with Spice Blend

These simple, savory, and extremely flavorful crispy potatoes are an instant delight. They are roasted to perfection, infused with the flavors of zesty lemon, warm aromatic spices, and a hint of garlic, and are absolutely one of my favorite dishes.

SERVES 4

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon cayenne pepper

1 teaspoon sugar

1 teaspoon ground black pepper

Juice of 1 lime

4 tablespoons clarified butter

Salt to taste

4 medium potatoes, peeled and halved or quartered, if large

4 cloves garlic, thinly sliced

¼ cup sour cream

Few sprigs fresh mint

Preheat the oven to 400°F.

In a medium mixing bowl, combine turmeric, cumin, coriander, cayenne, sugar, pepper, lime juice, clarified butter, and salt and mix well to make a smooth paste. Add the potatoes, garlic, and sour cream and evenly coat the potatoes with the mixture.

Place the potatoes on a baking dish or a roasting pan and bake until cooked through, about 30 to 40 minutes.

Serve hot, with the mint leaves.

Lime Potatoes Roasted with Spice Blend

Poppy Seed-Crusted Baby Potatoes

I enjoy cooking with baby potatoes—they are sweeter with a creamier texture than more mature potatoes. Poppy seeds add a nice nutty flavor and crunch, while mango powder adds a wonderful sour tartness. This recipe also tastes great with sesame seeds in place of poppy seeds.

SERVES 4

Vegetable oil for frying, plus 2 tablespoons

1 pound small potatoes (about 1 ¾-inch diameter), scrubbed

5 tablespoons poppy seeds

2 tablespoons chili flakes

1 teaspoon dried mango powder

½ teaspoon sugar

1 tablespoon tamarind paste

Salt to taste

1 small tomato, seeded and diced

Thyme sprigs

Heat the frying oil to 350°F.

Fry the potatoes until lightly browned, then remove them with a slotted spoon and drain the excess oil onto a paper towel.

In a medium pan, heat 2 tablespoons of oil on medium heat. Add the poppy seeds and cook, stirring continuously until darker in shade and very fragrant, about 2 to 3 minutes.

Add the potatoes, chili flakes, mango powder, sugar, tamarind, and salt and stir to evenly coat the potatoes.

Serve hot, garnished with tomato and thyme.

Poppy Seed-Crusted Baby Potatoes

Spiced Mashed Jaggery Turnips

Come winter a variety of dishes with sweet turnips find their way to our family table. In this recipe, their sweet, sharp taste is enhanced with the natural sweetness of jaggery. This flavorsome hearty dish is a good alternative to mashed potatoes and has more texture and bite. I sometimes roast the turnips before mashing, as it intensifies the sweetness and makes them very tender.

SERVES 4

3 tablespoons vegetable oil

1 red onion, sliced

2 cloves garlic, chopped

1 teaspoon cumin seeds

1 bay leaf

2 medium tomatoes, quartered

1 pound turnips, boiled, peeled, and mashed

Salt to taste

2 tablespoons grated jaggery or brown sugar

2 green chilies, slit in half

Heat the oil in a medium pan over medium heat and fry the onions, garlic, cumin, and bay leaf, stirring continuously until the onions begin to caramelize, about 5 minutes.

Add the tomatoes and cook, stirring until they become mushy and the mixture becomes dry, about 4 to 5 minutes.

Stir in the mashed turnips, salt, jaggery, and chilies and cook until all the flavors are well combined. Serve hot.

Spiced Mashed Jaggery Turnips

Split Beans and Yam Poriyal

Poriyal, in Tamil, refers to a simple stir-fry vegetable dish with spices and shredded coconut. This easy and healthy recipe can be made using any combination of vegetables. In this dish, split beans and yams combine with some essentials of the South Indian kitchen like mustard seeds, coconut, asafoetida, and curry leaves, which bring in the exotic flavors and aromas that are characteristic of the region.

SERVES 4 TO 6

2 tablespoons coconut or vegetable oil

1 teaspoon mustard seeds

1 teaspoon split black beans

1 dried red chili, halved

½ teaspoon asafoetida

4 to 6 curry leaves

1 pound yams, boiled, peeled, and cut into 1-inch pieces

Salt to taste

⅓ cup freshly grated coconut

Heat the oil and fry the mustard seeds, split beans, chili, asafoetida, and curry leaves until the seeds start crackling and the beans turn darker in color, about 1 to 2 minutes.

Add the yams and salt and stir well to evenly coat with the spice infusion. Stir in the coconut and cook until all the flavors are well combined, about 3 minutes.

Serve hot.

Split Beans and Yam Poriyal

Thai Eggplants in Ginger-Cashew Curry

Sweet and creamy eggplant is simmered with tender melt-in-the-mouth plantains in a rich and delicious cashew curry spiced with ginger. Thai eggplants are generally small and round, and they can be found in a variety of colors—green, white, and purple.

SERVES 4

1 cup raw cashews

3 tablespoons vegetable oil

1 red onion, finely chopped

2 cloves garlic, chopped

One 2-inch fresh ginger, peeled and finely chopped

1 green chili, such as serrano, finely chopped

1 pound Thai eggplants, stemmed

2 plantains, sliced

1 tomato, finely chopped

Salt to taste

10 to 12 fresh basil leaves

Heat a heavy-bottom skillet on medium heat and dry roast the cashews until fragrant and darker in color. Remove from the heat and purée them with ¼ cup of water into a fine paste.

Heat the oil and fry the onions, garlic, ginger, and chili until the onions begin to caramelize, about 7 to 8 minutes.

Stir in the Thai eggplants, plantains, tomato, and salt and fry for 1 minute. Add 1 cup of water with the cashew paste and bring to a boil. Reduce the heat and simmer until the vegetables are cooked and the sauce is thick. Add a little more water if required.

Serve hot, garnished with the basil leaves.

Thai Eggplants in Ginger-Cashew Curry

Spiced Paneer with Cinnamon

Paneer is an all-time favorite with vegetarians—versatile and a good substitute for meats in recipes. Complementing the green peas in this dish is paneer is spiced with warm cinnamon and the earthy flavor of aromatic bay leaves.

SERVES 4

2 tablespoons clarified butter

12 ounces fresh paneer, cubed

1 red onion, diced

One 2-inch cinnamon stick

2 bay leaves

1 cup frozen peas, thawed

Salt to taste

1 teaspoon garam masala

Fresh cilantro leaves for garnish

Heat the clarified butter and evenly sear the paneer in batches until golden brown. Remove from the pan and drain the excess oil onto a paper towel.

To the same pan, add the onion, cinnamon, and bay leaves and cook, stirring continuously until the onions soften, about 3 to 4 minutes.

Add the peas and seared paneer and stir well. Add the salt and ¼ cup of water and bring it to boil. Reduce the heat and simmer until all the flavors are well combined.

Season with the garam masala and serve hot, sprinkled with cilantro.

Spiced Paneer with Cinnamon

Sautéed Broccoli with Grapefruit

A refreshing recipe using grapefruit juice to liven up the flavors of broccoli. Sautéing broccoli helps retain its color and taste as well as its nutrients, making this a quick, healthy dish. Whole star anise and grapefruit segments help add to the presentation.

SERVES 4

2 tablespoons vegetable oil

3 small shallots, thinly sliced

2 whole star anise

2 broccoli heads, cut into florets

Salt to taste

Freshly ground black pepper to taste

Juice of 1 grapefruit and segments of 1 grapefruit for garnish

Zest of ½ lemon

Heat the oil in a large skillet over medium high heat. Add the shallots and star anise and cook, stirring frequently, until translucent, about 2 minutes.

Add broccoli and season it with salt and pepper and stir. Add the grapefruit juice and reduce the heat to low. Simmer until the juice is almost dried.

Stir in the segments with the lemon zest and serve hot.

Sautéed Broccoli with Grapefruit

IT’S IN THE SOIL

So much has been said about them since the Vedic times—spices, the delicate gifts of nature at its best, are perfumed by Mother Nature herself. One thing that has always intrigued me is not their beauty and fragrance, but their journey. Beginning with the phenomenon of pollination to the blossoms; from farming to curing to drying and...everything that creates them.

As a child, I once took a pod of mustard seeds and pressed it between my fingers. The oil, the aroma, and the texture was amazing.

Every time I see a blossom fallen to the ground, I get mad at gravity. When they are disturbed by birds, I get upset with the glorious chirping sounds in my garden.

I always wondered how the spices were naturally infused with the mystical aromas. As a child, I figured that all these aromas were hiding in the soil and nature injects them into the blossoms.

Radicchio with Sweet Snap Peas

Snap peas have a sweet flavor and great crispy texture. They should be cooked briefly in order to retain that texture. Adding sourness with vinegar and orange juice balances the bitter taste of the pretty, white-veined red leaves of radicchio.

SERVES 4

2 tablespoons olive oil

3 cloves garlic, minced

One 2-inch fresh ginger, peeled and minced

1 green chili, such as serrano or Thai, minced

8 to 10 raw cashews

2 tablespoons cider vinegar

⅓ cup orange juice

1 teaspoon brown sugar

Salt to taste

⅛ teaspoon freshly ground black pepper

½ pound sugar snap peas, ends trimmed

1 head radicchio, very thinly sliced

In a medium saucepan, heat the oil on medium heat. Add the garlic, ginger, chili, and cashews and cook, stirring continuously until fragrant, about 2 minutes. Add the vinegar, orange juice, sugar, salt, and pepper and bring to a boil. Reduce the heat to low and simmer until the liquid is reduced to half. Add the snap peas and toss to evenly coat them.

Remove from heat. Gently toss them with the radicchio and serve immediately.

Radicchio with Sweet Snap Peas

Tofu with Collards and Fresh Turmeric

In the southern parts of the United States, greens are an essential part of the cuisine. Southerners traditionally serve collard greens on New Year's Day, as they believe that it brings good luck for the coming year. These leafy greens are nutritious—a good source of vitamins. They hold up well to heat and retain their texture. Tofu pairs well with collards and absorbs the flavors of the spices and other ingredients very well.

SERVES 4

1 tablespoon sesame oil

2 garlic cloves, minced

1 red onion, finely chopped

4 to 6 ounces fresh turmeric root, peeled and sliced

One 2-inch fresh ginger, peeled and julienned

3 collard green leaves, stems removed and coarsely chopped

8 to 10 ounces firm tofu, drained and diced into 1-inch pieces

Salt to taste

8 fresh chives, cut into 2-inch pieces

Heat the oil in a large skillet over medium heat. Add the garlic, onion, turmeric root, and ginger and cook until the onions become soft, about 3 to 4 minutes.

Stir in collard greens and cook until evenly coated. Add a tablespoon of water, if required.

Add tofu and salt and cook, stirring until heated through, about 2 minutes.

Season with the chives and serve hot.

Tofu with Collards and Fresh Turmeric

Asparagus with Bengal Spice Mix

Asparagus is a healthy addition to any meal and has been considered a delicacy since time immemorial. Elegant stalks of fresh green and succulent asparagus are dressed with the wonderful aromas and flavors of mustard, fennel, cumin, and fenugreek. The woody ends of the asparagus will have to be removed before cooking—easily done by snapping them of with your fingers.

SERVES 4

1 pound tender asparagus, trimmed

4 tablespoons vegetable oil

¼ teaspoon fenugreek seeds

¼ teaspoon cumin seeds

¼ teaspoon fennel seeds

¼ teaspoon mustard seeds

¼ teaspoon onion seeds

Pinch of chili powder

1 medium red onion, sliced

Salt to taste

2 tablespoons lemon juice

½ teaspoon paprika

Fill a large pot with 1 inch of water and bring to a boil. Add the asparagus, cover, and cook until tender-crisp, about 3 to 4 minutes. Drain and reserve.

Heat the oil and fry the fenugreek, cumin, fennel, mustard, onion seeds, and chili powder for 30 seconds. Add the onions and cook until soft, about 2 minutes. Add the asparagus and salt and stir fry for 1 minute, until all flavors are well combined.

Stir in the lemon juice and paprika and serve hot.

Asparagus with Bengal Spice Mix

Pomegranate-Mint Eggplant

Eggplant belongs to the family of nightshade plants, which grow in shady areas or flower at night. Some people have a sensitivity toward these nightshade vegetables, but in spite of their notoriety, they make some of the most delicious recipes. Purple-skinned glossy eggplant is extremely versatile. The sturdy slices can be roasted or grilled or even lightly fried, as in this recipe. It tastes equally good if baked.

SERVES 4

1 pound Japanese eggplants, trimmed and cut into ½-inch roundels

Salt to taste

½ cup rice flour

4 tablespoons oil, divided

1 cup coconut milk

½ cup fresh pomegranate seeds

2 teaspoons cumin seeds, roasted and coarsely ground

Sprigs of fresh mint

Sprinkle the eggplant with salt and leave to sweat for 15 to 20 minutes.

Evenly dust them with rice flour.

Heat 2 tablespoons of oil in a nonstick pan on medium-high heat. Cook the eggplant in batches, turning it, until golden on both sides. Remove with a slotted spoon and drain onto a paper towel and keep warm. Wipe the pan with a paper towel before cooking each batch.

In a saucepan over medium heat, combine coconut milk, half pomegranate seeds, roasted cumin, and salt and bring to a boil. Reduce heat and continue to cook until the sauce thickens.

Pour sauce over the cooked eggplant and serve hot, garnished with the mint leaves and reserved pomegranate seeds.

Pomegranate-Mint Eggplant

Mixed Vegetable Olan

Olan, a mild spiced curry, is one of the essential dishes in the Sadya or the vegetarian banquet of Kerala, especially during the Onam festival. Served on a banana leaf, along with plain boiled rice, traditionally on the floor and eaten with the right hand, olan is one of the main curries served. The feast usually has more than ten dishes in the main course itself. Coconut is an essential ingredient in the Sadya dishes, which are cooked in coconut oil. Olan is usually made with white gourd and cowpeas. In my version of olan, plantains, white squash, carrots, and peas are cooked with the coconut milk.

SERVES 6

2 tablespoons coconut oil

1 teaspoon mustard seeds

One 2-inch fresh ginger, peeled and minced

1 green chili, split

1 can (15.5 ounces) black-eyed peas

2 medium plantains, peeled and sliced

1 white squash, peeled and diced

2 small carrots, peeled and cut into 1-inch dices

½ cup frozen peas, thawed

Salt to taste

½ cup coconut milk

½ cup yogurt, whisked until smooth

2 tablespoons fresh cilantro leaves

Heat the coconut oil in a saucepan over medium heat. Add mustard seeds, ginger, and green chilies and cook until fragrant, about 2 minutes. Add the black-eyed peas, plantains, squash, carrots, and peas and cook, stirring until well coated with the spices. Add salt, coconut milk, and yogurt and bring to a boil. Reduce the heat and simmer until the vegetables are cooked through and the sauce is thick.

Serve hot, garnished with the cilantro.

Mixed Vegetable Olan

Carrots and Green Beans with Lemongrass

A quick and simple dish, carrots and green beans—two very healthy vegetables—are paired with the refreshing citrus flavors of lemongrass and tinged with spicy ginger.

I like adding lemongrass at the beginning along with other spices, as it adds a strong lemony taste and aroma, as compared to a mild flavor when added toward the end.

SERVES 4 TO 6

2 tablespoons oil

1 teaspoon cumin seeds

Pinch of asafoetida

One 2-inch fresh ginger, peeled and julienned

1 stalk lemongrass, finely chopped

½ cup heavy cream

6 carrots, peeled and sliced into long strips

8 to 10 ounces tender green beans

Salt to taste

Juice of 1 lemon

Heat oil in a skillet over medium heat. Add cumin seeds, asafoetida, ginger, and lemongrass and cook until very fragrant, about 1 to 2 minutes. Add 1 tablespoon of water to prevent burning the spices, if required. Stir in the cream, carrots, green beans, and salt and cook until vegetables are crisp-tender, about 5 to 6 minutes.

Add the lemon juice and serve hot.

Carrots and Green Beans with Lemongrass

Crunchy Snap Peas and Pearl Onions

Sweet, crunchy snap peas get an Asian burst of flavor when sautéed with soy sauce and scallions and a nice zesty kick from the red chili flakes. I love the sweet mild flavor of whole red pearl onions. Their small size and color complements the bright-green fresh snap peas and adds to the presentational appeal of the dish. I always add snap peas toward the end of the cooking process to help them retain their crunchiness.

SERVES 4 TO 6

2 tablespoons sesame oil

4 cloves garlic, sliced

2 scallions, finely chopped

1 tablespoon red chili flakes

1 teaspoon soy sauce

8 to 10 ounces snap peas, trimmed

8 to 10 baby carrots, trimmed and peeled

4 ounces red pearl onions

Salt to taste

Heat the sesame oil in a wok over medium heat. Add the garlic, scallions, red chili, and soy sauce and cook for 1 minute until the flavors are well combined. Reduce the heat and add the snap peas, carrots, onions, and salt. Stir and cook covered, about 2 to 3 minutes. Add 1 tablespoon of water if required.

Serve hot.

Crunchy Snap Peas and Pearl Onions

Mushrooms with Mint and Mango Powder

In this easy and delicious recipe, fresh mint and tart mango powder, along with fragrant Madras curry powder, create a perfect balance of spicy, sour, and warm flavors.

Soft earthy mushrooms are a great combination with refreshing mint and make a great side dish for any meal. Sometimes, I also like to combine different varieties of mushrooms to create great textures and color.

SERVES 4

2 tablespoons clarified butter

1 pound fresh button mushrooms, sliced lengthwise

6 to 8 shallots, peeled and cut into halves

3 cloves garlic, minced

2 teaspoons Madras curry powder

Salt to taste

¼ cup fresh mint leaves

1 teaspoon mango powder

Heat the clarified butter over medium heat in a skillet with a tight lid. Add the mushrooms, shallots, garlic, Madras curry powder, and salt. Cover and cook until the mushrooms are cooked through, about 5 minutes. Add 1 tablespoon of water if required.

Serve hot, garnished with the mint leaves and mango powder.

Mushrooms with Mint and Mango Powder