I have always been a fan of steamed and non-fried food. Right from the days I was a non-vegetarian, I would prefer a smoked chicken sandwich over KFC chicken most of the time. Oils and fats are at the top of the food pyramid which means we need them in very little quantities. The problem is we condition ourselves to eat oily food and begin to love it.
I have seen it in India too. Some people cook their vegetables with so much oils and spices and other flavorings that it is hard to make out the vegetables that constitute the dish. What they do to a vegetable leaves the minimum amount of nutrition left in the dish. Most of us do it here. Buy it a week in advance, then cook it in a pressure cooker, then refrigerate it for a day or two, heat it in a microwave and then eat it. And then we expect to get all the benefits that the vegetable is supposed to provide!
Though some of the nutrients are still left, we can make the best out of it by eating fresh raw or steam cooked vegetables. I have been steaming food (not every day) since a few years now and it tastes delicious. Only when I reduced the flavors, I realized that every vegetable has its own unique taste. The image is of a steamed potato and fenugreek dish which I prepared a few days ago. Not only does it tastes awesome but is also richer in nutrients. I mostly add salt and black pepper only, and enjoy it with rice or Indian bread (called roti or chapatti).
There are other options like adding freshly scraped coconut to steamed dishes which adds an extra taste to them. There is absolutely no oil in this preparation and it tastes better than what we prepare in a pan. It might take you a while to get used to it, but it will be worth it. I prepare steamed food once in a while and not only me but also my little nieces love it.