7 Vegetable-Driven Indian Dishes to Make All Summer
Romaine Salad with Cracked Olives and Salted-Lemon Yogurt
Marinating the lemon flesh with salt mellows its acidity while intensifying its fragrant citrus pop. It takes the creamy yogurt dressing in Thomas’ refreshing salad to an entirely new level of deliciousness.
Peach and Cashew Biryani Salad
Biryanis are traditionally served hot, laden with cooked meats, vegetables, fruit, and nuts. Thomas reimagines the dish as a refreshing summer side, starting with cooled basmati rice and an array of dried fruits that puff and crisp in coconut oil.
Caramelized Coconut Green Beans
Instead of dried flaked or shredded coconut, Thomas uses meaty fresh coconut in this vegetable dish. You can find the fresh chunks in some well-stocked produce sections, or buy the frozen unsweetened variety at Trader Joe’s or a natural food store.
Corn Chaat with Tomato-Tamarind Chutney
Traditional chaat, an Indian street-food snack, throws every addictive flavor and texture together, from crunchy and fried to cool and creamy, tangy to sweet and fiery. Thomas uses grilled fresh corn for his summertime version.
Grilled Greens with Popped Mustard Seeds and Ginger
It’s worth firing up the grill just to make this vegetable side. Mustard greens blister and char over the hot grates until intensely smoky. Here, Thomas tops the greens with aromatics fried in coconut oil, followed by a squeeze of grilled lemon.
Cracked New Potatoes with Fennel Raita
This veggie main uses every part of the fennel plant. Thomas quarters and grills the bulb until mellow and tender, dresses thinly sliced fresh stalks with lemon, and stirs the feathery fronds into a yogurt raita spiked with fresh ginger.
Lemon-Pickled Carrots and Beets
This golden salad marinates beets and carrots in fresh lemon and Korean red pepper flakes. The lemon perks up the sweet, earthy vegetables with acidity, while the gochugaru adds just the right amount of sweet heat and color.