Subtly spiced, and seasoned Indian vegetables bring color, taste and aroma. We serve them with griddle hot chappatis and rice along with dals and yogurt.
The vegetables are generally seasoned then stir-fried and then steamed in their natural juices. Vegetables may also be pan fried or deep-fried and then cooked with other vegetables to add texture dimension to the dish. Here are vegetable dishes that are popular in most Indian homes.
Hint: Keep the spices ready in a plate for quick use until comfortable with the recipes.
