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Roasted Curried Okra

Inspired by Indian cuisine, this simple recipe offers a low-fat, spicy alternative to deep-fried okra.

Baingan Bharta

Late summer is the perfect time to make this Northern Indian stew, when eggplants and peppers are plentiful and tomatoes are still available, if not slicer-perfect. You can use any kind of eggplant. The key is to roast it first to bring out a smoky flavor. Serve with basmati rice.

Collard and Pinto Bean Chili

Looks Indian, tastes Tex-Mex: This winter stew gets its flavor from tomatoes, garlic, cumin and chiles, but the hearty texture comes from chopped collards. I prefer to use organic, salt-free canned beans and tomatoes, which I season to my own taste.

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