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The consistency is similar to a thick stew. I will guide you to the best consistency for each vegetable dish on the following pages.

The Best Pan

I find that for cooking braised vegetables, a wide nonstick fry pan works best. A heavy skillet or a saucepan works well for curry sauce. Make sure the pan you use has a tight-fitting lid. You will often need to cover and simmer the vegetables. Occasionally, I use a pressure cooker to cook vegetables, but this requires extreme care, as the vegetables can easily be overcooked.

Fresh, Frozen, or Canned?

Whenever possible, I use fresh vegetables. The taste of fresh vegetables is unmatched—the best-tasting vegetables come from your own garden. But that said, I am more practical than a purist. I rarely use canned vegetables except beans and tomato products. I keep a good supply of tomato sauce and chopped and whole tomatoes. I always have a standing supply of frozen peas, spinach, green beans, and mixed vegetables. When I’m in a hurry, instead of forgoing vegetables I will reach for frozen ones. The type and the quality of frozen vegetables have improved significantly over the years. Some frozen vegetables actually taste better than the fresh ones available in the supermarket—for example, peas—and may even have more nutrients than fresh ones. Many “fresh” vegetables in grocery stores often don’t arrive in the store until two weeks after being harvested and then they sit in our refrigerator.

Most of the vegetables used in this book are readily available in your local grocery store. You will find recipes from potatoes, carrots, and green beans to more unusual vegetables such as kohlrabi, eggplant, and okra. I have also included some recipes that use less familiar vegetables, such as bottle gourd and bitter melons. These are an acquired taste—but they deserve a try.

GF

Cauliflower and Peppers

Gobhi-Mirch Subji

PREP: 10 minutes

COOK: 15 minutes

MAKES : 6 servings

SERVING SIZE : ½ cup

Cauliflower is a much-desired vegetable among Indians. It is cooked by itself as well as mixed with other vegetables. The colored peppers with white cauliflower make this dish as pleasing to the eye as it is to the palate.

3 cups cauliflower, divided into 1-inch florets

3 cups green, yellow, and red peppers, cut into 1-inch squares

2 tablespoons canola or vegetable oil

¼ teaspoon asafetida powder

1 teaspoon cumin seeds

1 cup onion, ¼-inch thick slices

1 tablespoon ginger, peeled and grated

½ teaspoon turmeric

¾ teaspoon salt

2 teaspoons ground coriander

½ teaspoon cayenne pepper, or to taste

½ teaspoon amchur, or 2 teaspoons lemon juice

1. In a bowl, mix cauliflower and peppers. Set aside.

2. Heat oil in a heavy nonstick skillet over medium-high heat. Add asafetida and cumin seeds, and cook for a few seconds until seeds are golden brown. Add onion and fry 1 to 2 minutes until transparent. Stir in ginger.

3. Add vegetables and stir. Sprinkle with turmeric, salt, coriander, and cayenne pepper. Stir in a lifting and turning motion for 2 to 3 minutes, coating the vegetables with the spices.

4. Cover with the lid and reduce heat. Cook for 10 to 12 minutes, until cauliflower is tender. Stir the vegetables a couple of times. (The vegetables will cook in their own juices. If the vegetables tend to stick to the bottom, add 1 to 2 tablespoons of water.)

5. Sprinkle with amchur. Stir carefully in a lifting and turning fashion. Transfer to a serving platter. Do not cover the vegetables; otherwise they will continue to cook and become too soft.

NUTRITION INFORMATION PER SERVING:

Calories: 84; Total Fat: 5 g (Saturated Fat: 0.5 g); Carbohydrate: 9 g; Protein: 2 g; Fiber: 3 g;

Sodium: 309 mg

GF

Stuffed Cauliflower

Bharva Gobhi

PREP: 15 minutes

COOK: 50 minutes

MAKES : 8 servings

SERVING SIZE : ½ cup

This is an elaborate, special-occasion dish that is fun to make and serve. It never fails to arouse curious glances from guests—is it vegetarian?

1 medium head cauliflower (about 2 pounds)

1½ teaspoons