![]() ![]() To convince you of its versatility, we have here a complete meal of four dishes based on the lovely lauki!įirst, a tasty appetizer to start off our lauki meal. A large vegetable with a mild taste and a high water content, the lauki is widely available in India and lends itself to a variety of preparations, from mild to spicy, from savory to sweet. Manasi gives the lal bhopla the respect that it deserves and cooks it into a light and tasty Lal Bhoplyachi Bhaji.Ī very popular vegetable in India is the lauki or bottle gourd, also popularly known as the dudhi. ![]() Given the round shape of the pumpkin, this poor vegetable is often colloquially used to describe the number "zero" or to refer to "zip zilch nada". Manasi of A Cook At Heart uses a more delicately hued vegetable that is popular in many parts of India, lal bhopla, literally, the red pumpkin. She cooks some beets and beet greens into a colorful and nutritious (not to mention kid-friendly) Laal Bhajji or red greens! Vee of Past, Present and Me chooses the intensely vivid beet, that vegetable (or is it a food dye?) which will paint your kitchen red if you let it. We have two red favorites represented here. L stands for laal which is the color RED in Hindi and a bunch of other Indian languages. Let's start off with a bright and cold splash of color. The letter L inspired eighteen luscious Indian flavors! For each letter, we will make a tasty vegetable dish that illustrates one manner in which vegetables are savored in India. In this series, the A to Z of Indian Vegetables, we take an alphabetical journey through the various avatars of vegetables relished in Indian cuisine. The myriad cuisines of India all love their vegetables! Veggies are diced and sliced, grated and mashed, stir-fried and curried into hundreds of vegetable dishes. ![]()
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