Explore 10 Unique Indian Vegetarian Dishes to Impress Your Guests! From Undhiyu to Litti Chokha, discover the flavors of India
Namaste, food lovers! Planning a get-together and want to wow your guests with
some truly unforgettable Indian flavours? Forget the usual paneer tikka and butter chicken (well, the vegetarian version anyway!).
We're diving deep into the diverse world of Indian vegetarian cuisine to bring you ten unique dishes that will tantalize taste buds and leave everyone asking for the recipe.
Get ready to embark on a culinary journey that celebrates the richness and variety of India, all without a single piece of meat in sight! These dishes are not only bursting with flavour but also offer a delightful visual appeal, making them perfect for a special occasion.
So, dust off your aprons, gather your ingredients, and prepare to become the ultimate host!
Undhiyu: Gujarat's winter specialty mixed vegetable casserole
First up, we have Undhiyu from Gujarat. This slow-cooked mixed vegetable casserole is a winter specialty, traditionally cooked upside down in earthen pots underground. While you might not have an underground oven handy, you can still recreate the magic in a pressure cooker or Dutch oven.
Undhiyu is a symphony of flavours, featuring ingredients like brinjals(eggplants), potatoes, green beans, muthiya (steamed dumplings), and a medley of aromatic spices. The key is the slow cooking process, which allows the flavors to meld together beautifully.
Serve it with puri or roti for a truly authentic Gujarati experience. The dish is traditionally made with 'surti papdi' which is common in Gujarat and that adds to the unique flavour of the dish .
This dish is extremely popular in the state of Gujarat, usually prepared during the festival of Uttarayan. The process of cooking, ingredients used together makes this dish a standout!
Iconic Rajasthani dish: Dal Baati Churma, a savory-sweet meal rich in tradition and flavor
Next on our list is Dal Baati Churma from Rajasthan. This iconic trio is a complete meal in itself, offering a perfect balance of savory, sweet, and textures. Dal is a hearty lentil stew, Baati are baked wheat balls dipped in ghee, and Churma is a sweet crumbled wheat dessert.
The combination is simply divine! The Baati are often baked in a traditional oven called a ‘tandoor’ but it can be equally prepared in the oven or fried in a pan. The Dal is made using mixed lentils and rich spices that makes a perfect combo with the Baati.
The Churma is made using flour, dry fruits and jaggery. There are multiple variations of preparing churma, but the basic essence of it remains the same and it is highly nutritious. This dish is synonymous with Rajasthani tradition and hospitality.
Make this dish to give an authentic experience to your guests.
Avial from Kerala: Coconut-based vegetable stew with fresh veggies, subtly spiced
Our third pick is Avial from Kerala. This creamy coconut-based vegetable stew is a staple in Kerala cuisine, particularly during Onam. Avial is a medley of vegetables like drumsticks, carrots, potatoes, beans, and ash gourd, cooked in coconut milk and seasoned with curry leaves and coconut oil.
The dish is subtly spiced, allowing the natural flavors of the vegetables to shine through. It's a light yet satisfying dish that is perfect for a summer gathering. The key to a good Avial lies in the quality of the coconut milk and the freshness of the vegetables.
Don't skimp on the coconut oil either – it adds a distinct aroma and flavor! The preparation of this dish is quick and easy to make and this is very popular in the south region of India. This is a perfect dish for a healthy meal, and the coconut milk used in this dish is healthy and nutritious!
Masoor Dal Khichdi: Bengali comfort food with unique flavors
Moving east, we have Khichdi from West Bengal, specifically Masoor Dal Khichdi. This simple but flavourful rice and lentil dish is a comfort food classic in India, but the Bengali version stands out with its unique flavour profile.
Masoor Dal (red lentils) is cooked with Gobindobhog rice (an aromatic short-grain rice), and a blend of spices like ginger, cumin, and turmeric. The dish is often tempered with ghee and whole red chilies for an extra kick.
Khichdi is not just delicious; it's also incredibly nutritious and easy to digest. It's the perfect dish for a light lunch or a comforting dinner and is extremely versatile with additions of vegetables to make them even more nutritious.
While Khichdi is considered to be a humble comfort meal, this can be elevated by the choice of rice, the aromatic spices used and the tempering. The taste and the aroma is appetizing and a satisfying dish to prepare for the guests.
Slow-cooked Kashmiri Dum Aloo with unique spices and rich flavors
For our fifth dish, we venture to the north and present Kashmiri Dum Aloo. These potatoes are cooked slowly in a spicy, yogurt-based gravy.
While traditionally a vegetarian-friendly dish in many households, the Kashmiri version takes it to another level with its unique use of spices like fennel seeds, ginger powder, and Kashmiri red chili powder which gives it a vibrant red colour without being overly spicy.
The potatoes are usually parboiled, then deep-fried or pan-fried before being added to the gravy. The slow cooking process allows the potatoes to absorb all the flavours of the gravy, resulting in a rich and aromatic dish that is sure to impress.
Serve it with naan or roti for a truly authentic Kashmiri experience. The dish is extremely popular in the northern part of India and gives rich flavor to the dish. This makes the dish unique from the rest of the dishes.
Andhra Pradesh's Pesarattu Upma: a crispy dosa with green gram batter & semolina porridge
Finally, we have Pesarattu Upma from Andhra Pradesh. This breakfast specialty is a crispy dosa made from green gram (moong dal) batter, served with a side of Upma (semolina porridge). The Pesarattu is typically thin and crepe-like, while the Upma adds a soft and comforting contrast in texture.
The combination is simply irresistible! The Pesarattu is usually seasoned with ginger, green chilies, and cumin seeds, while the Upma can be made with a variety of vegetables. This dish is not only delicious but also incredibly healthy, as moong dal is a great source of protein and fiber.
It's the perfect way to start the day or enjoy a light and satisfying meal. And it may be tempting to use the instant version but use the authentic recipe for the original flavour and rich taste of the dish! This is a good dish for the health conscious and easy to make too!!
Baghare Baingan: Hyderabad's tangy, spicy stuffed eggplant dish
Let's talk about Baghare Baingan from Hyderabad. This is a tangy and spicy eggplant dish. Small brinjals (eggplants) are slit and stuffed with a mixture of peanuts, sesame seeds, tamarind, and spices.
They are then slow-cooked in a flavorful gravy until they are tender and infused with all the aromatic spices. The dish is known for its rich, tangy, and spicy flavour, and is often served as a side dish with rice or roti.
The unique stuffing and the slow-cooking process makes it a truly special dish. The taste comes great with the mixture of peanuts, sesame seeds and it is spicy. This dish is a staple in Hyderabadi cuisine and is sure to be a conversation starter at your dinner party.
This dish is not only delicious but also flavorful and tastes amazing!
Rajasthani Gatte ki Sabzi: Gram flour dumplings in tangy yogurt gravy, spicy & flavorful
Next, we have Gatte ki Sabzi from Rajasthan. This delicious dish features gram flour dumplings (gatte) cooked in a tangy yogurt-based gravy. The gatte is usually steamed and then put into the gravy to make it a wholesome dish.
Typically the dish is medium to hot spicy and is made to give a good experience overall. The spices and thick gravy are what make the dish more interesting and create distinct flavour. It's a hearty and satisfying dish that is perfect for a cold evening.
Gatte ki sabzi is a unique and flavorful dish that will impress your guests with its authentic Rajasthani flavor. Gatte ki sabzi goes really well with Bajre ki roti!
Dhokla: Steamed cake from Gujarat, popular across India, topped with mustard seeds and spices
Now, let's talk about Dhokla from Gujarat. This is a steamed cake made with fermented batter derived from rice and chickpea lentils. This is a very popular dish in the western region of India and across India.
The dish is topped with mustard seeds and a good tempering consisting of spices that make it more appetizing! It's a light and fluffy snack that is perfect as an appetizer. The Dhokla is usually steam cooked and not baked or fried !
People generally like dhokla as it is easy to make and healthy as it steam cooked. This is generally severed with pudina chutney and goes well with the same. This snack can be prepared in less time and can be a perfect pick for your party.
Baked Litti Chokha, a Bihar specialty, a wholesome and delicious meal option
Finally, we have Litti Chokha from Bihar. Litti is a baked dumpling made of wheat flour and sattu (roasted gram flour) filling, while Chokha is a mashed vegetable dish, usually made with potatoes, brinjals. The dish is typically eaten together.
Litti is filled with sattu and baked, and tastes well with green chutney. This can be a good dish for the parties and will be an interesting meal for the guests! This is a complete meal in one and very healthy!!
