Avial is a delicious dish of mixed vegetables, yoghurt, coconut and seasoned with mustard oil and curry leaves.
This fansi poriyal is a simple and delightful South Indian vegetable dish, generally prepared to accompany an everyday meal.
Crispy outer leaves, and softer, but still crunchy centres, spiced with turmeric, cumin and mustard seeds, hoti bund gobhi sabzi is a wonderful way to prepare Brussel sprouts.
A dry, stir fried preparation of shredded cabbage, spiced with mustard seeds and curry leaves. Muttaikose poriyal is great dish from Kerala.
Capsicums filled with a delicately spiced paneer mixture, bharwan simla mirch, are perfect for a vegetable dish on their own, as part of a feast, or as a starter.
This is a simple dish of carrots, beans and lifted with lime. Gajar sem ki sabzi is a common Bengali preparation.
A crunchy Gujarati salad with carrots and black mustard seeds, gajar nu salat is a light, fresh and healthy dish to enjoy as an accompaniment to most main dishes.
This recipe for phulkopir roast is a Bengali family recipe and on high rotation in my Grandmother's cuisine. It is of those simple vegetarian dishes that features the main ingredient.
Dishes of spiced chickpeas can be found across all of India. This is the Punjabi chole, or channa masala, as it is more commonly known..
This sweet corn salad, maaki chaat, looks appealing and is healthy, light and full of flavour. The spices and the corn work well together.
Preparations of black-eyed peas are common across all of India. This is the Goan way. It has plenty of chilli and coconut and a touch of tomato. This dish, alsande tonak, is a robust, spicy, hot preparation.
A simple dal, dal omeletter is a yellow dal with pickled chillies and a sliced omelette stirred through. Wholesome, flavourful everyday food.