A Vegetarian Taste of India: 2000s Recipes + Menus : gourmet.com

This vegetarian stew, loaded with earthy lentils and fresh okra, is layered with fragrant Indian spices

India’s answer to creamed spinach, this satisfying side incorporates fresh curry, spicy chile, and creamy yogurt

In its dried and unsweetened form, grated coconut adds a rich and tropical flavor without being overly sweet

This starchy side dish gets a kick of heat from cayenne pepper, fresh chiles, and hot red pepper flakes

Fresh curry leaves add a lovely aroma and flavor to fried okra while cool yogurt brings balance to the lightly spicy dish

Brilliantly colored red lentils are the star in this velvety vegetarian side dish infused with toasted spices

This deeply scented stir-fry brings out the best in vegetables. You might even forget this is a vegan dish

The grains of this slow-cooking South Indian rice are puffy, and absorb the curries beautifully

This sweet and tangy Indian condiment combines the tart flavor of tamarind and the sharp sweetness of ginger

In South India these legume wafers are deep-fried until light and puffy

This is the South Indian equivalent of cake: essential at weddings, birthdays, and holidays. Indians serve it warm and soupy

The first step of a Sadhya is mixing ghee, rice, dhal, crushed pappadam, and a little salt. This mixture is eaten by hand