Bottle gourd, tomato and potato stew – simple vegetable curry to go with rice.

Ginger eggplant chutney, tempered with whole spices and dry red chilies.

Raw mango salsa – great summer condiment to add zing to your meal.

Moringa leaves stir fry with coconut – gloriously green side dish gives company to a rice and dal meal.

Raw mango and garlic chutney – tangy dip to go with parathas and fried snacks.

Goji berry tea / wolfberry tea with jujubes – a soothing hot brew that’s a powerhouse of nutrition.

Pointed gourd (parval) bhujiya, cooked in mustard oil with a tempering of fenugreek.

Sookhi chana dal: Easy snack-time or side dish recipe that makes the most of chana dal’s nutty taste.

Freshly pressed juice that glistens like rubies! Only three ingredients in this power-packed dose of health.

In this delicately flavored sautéed spinach moong dal, the pale yellow of moong play off the rich green of spinach.

Bottle Gourd Kofta Curry- Spiced balls of grated bottle gourd, deep-fried and simmered in a rich tomato gravy.

Baby potatoes in a fenugreek-onion masala, tempered with nigella seeds.