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. 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. For each letter, we will make a tasty vegetable dish that illustrates one manner in which vegetables are savored in India.
The "S" of Indian VegetablesThe letter
S inspired a
smorgarbord of thirty-two Indian flavors!
First, a
sundry bunch of
S vegetables...
Let's start with the
svelte and
stylish
Spring Onion, also known as
Scallions or green onions. The spring onion is almost two vegetables in one: the "white parts" are little onions that are great in starting off a stir-fry on an aromatic note, and the "green parts" make for a colorful and flavorful garnish.
Jai and Bee of
Jugalbandi share a great recipe for using up any spring onions that you may have left over from another recipe- rather than letting them wilt in your crisper, cook them into this comforting
Spring Onion Dal.
The next vegetable is also a member of the onion family, one whose flavor is often described as something in between garlic and onion: it is the
savory and
snappy
Shallot.
G V Barve of
Add Flavor uses the shallot in the traditional Southern Indian way- adding whole shallots to lentils, to make a delicious
Shallot Sambar.
The next vegetable is an iconic member of the family of green leafy vegetables: the
sprightly and
salubrious
Spinach. Readily available, inexpensive and a vegetable that cooks up in no time- the spinach is wonderful to keep on hand for everyday meals. Here are three easy ideas with spinach...
To start off, spinach soup, warm and satisfying.
Raaga of
The Singing Chef makes a quick and hassle-free
Spinach Soup with aromatic notes from onion and garlic.
Next, some rice to go with the soup...
Suma of
Veggie Platter teams spinach with carrots, and makes a batch of spicy and tasty
Spinach Rice.
Raaga of
The Singing Chef teams spinach with corn, and makes a pressure cooker version of
Spinach Rice.
Then comes another green beauty, the
Snap Pea, also called the
Sugar Snap Pea, with a
sweet bite hidden in its tender
shell. Check
this post from Food Blogga to see the different varieties of peas. Snap peas are eaten whole, pod and all.
A Cook of
Live To Cook makes an unusual
Snap Pea Masala by cooking snap peas with moong dal and adding a spicy sauce of onion, tomato and coconut.
The next vegetable is a
sturdy root vegetable with a
saccharine personality and a healthful nature: none other than the
Sweet Potato! Here are two ways with the sweet potato:
Ramya of
Mane Adige shares her mom's recipe for a traditional
Sweet Potato Sabzi, with sweet potato chunks tossed in an aromatic tempering, and garnished with coconut and cilantro.
A Cook of
Live To Cook satisfies snack cravings on a rainy day with some golden brown
Sweet Potato Rolls, logs of mashed sweet potato rolled in breadcrumbs and fried to perfection.
The next vegetable is commonly found in India, but might be
strange and
striking to non-Indians: it is the
shapely
spiral
Snake Gourd. Why is it named that way? Because it really does look like a long
sinuous
serpent...you can see some pictures
here. Here are four easy, home-style ways to cook snake gourd in combination with
four different types of lentils.
Sheela of
Delectable Victuals uses the tender frozen snake gourd available in the US plus some easily available
brown lentils to put together a wholesome and satisfying dish of
Snake Gourd and Brown Lentils.
Nandita of
Saffron Trail shows us a beautiful view of the inside of the snake gourd, then cooks it in typical Tamilian style, with
moong dal, coconut and spices to make a tempting
Snake Gourd Kootu.
Lakshmi of
Veggie Cuisine makes a
Snake Gourd Curry that looks bright and colorful, with a medley of snake gourd,
chana dal, spring onions and spices.
A Cook of
Live To Cook thinks back to her childhood days and shares the recipe for her grandmother's
Snake Gourd Stew, a spicy combination of snake gourd with
toor dal.
Coming up next, we have another beloved vegetable, the
Simla Mirch, the Hindi term for the
stout bell pepper.
Mirch is the Hindi term for pepper, so that makes sense, but Simla (or Shimla as it is now called) is a beautiful town in the hilly Northern state of Himachal Pradesh. Why does the pepper get its name from this place? I don't know! Here,
Rinku of
Cooking in Westchester uses the
Simla Mirch to boost the color and nutrition of a simple dish of
Simla Mirch Alu.
The next vegetable is that
singular vegetable, the
drumstick, called
Shevgyachi Sheng in Marathi and
Sektani Sing in Gujarati. Here are two
saucy creations with this veggie...
TC of
The Cookeruses drumsticks to make a dal that will spice up any meal- her
Shevgyacha Shenganchi Amti has sweet and tangy notes from jaggery and tamarind.
Linda of
Out Of The Garden flips open her old Parsi cookbook to come up with this unique
Sektani Sing Na Saas: a sauce of drumstick pulp cooked with eggs, with a splash of vinegar to perk it up.
The final
S vegetable is
Saag, a general term for cooked greens (am I right, or am I completely off here?).
Asha of
Aroma/ Foodie's Hope takes bunches of radishes and radish greens and cooks them with a simple tempering and a dash of chickpea flour, resulting in this tasty
Saag Bhaji.
The next
S word is a way of cooking all those wonderful vegetables:
Stuffing them! When hollowed out vegetables are packed with a
savory mixture, the result is a
substantial meal that will leave you feeling just as
stuffed as the vegetable itself! Here are three popular Indian ways to make stuffed veggies...
Sharmi of
Neivedyam turns the bitter gourd into
sweet
success, providing a detailed step-by-step recipe for
Stuffed Bitter Gourd packed with a spicy tomato-onion mixture.
Richa of
As Dear As Salt makes
Stuffed Peppers that would make a wonderfully
spicy
side-dish; plus the dish uses all pantry ingredients, and is steamed rather than fried.
Aarti of
Aarti's Corner makes a
scrumptious
stuffing of coconut and peanuts to make her delicious dish of
Stuffed Okra.
After looking at vegetables that are stuffed, here is an example of vegetables that are used as stuffing!
Aarti of
Aarti's Corner makes a spicy potato and peas mixture and uses it to stuff a triangular dough pouch, resulting in that prized, wildly popular, internationally known Indian snack, the
Samosa!
The next
S food is the
Sabudana, also known as
Sago pearls. These little balls are made by processing the sago palm. Although starchy and quite tasteless in and of itself, sabudana lends itself to the preparation of a variety of
spicy
snacks, such as these four dishes, and is often paired with boiled potato in the making of these snacks...
Tee of
Bhaatukli makes a quick mixture of soaked sabudana and boiled potato, along with some peanut powder for added flavor, and fries a batch of
Sabudana Wada, golden-brown and perfectly tempting.
Manasi of
A Cook At Heart writes a hilarious account of the tradition of "fasting" and makes a "fast food" that is the secret reason why so many Maharashtrians remain enthusiastic about undertaking fasts:
Sabudana Khichadi.
Mahek of
Mahek's Kitchen uses a combination of sabudana and boiled potato, spiced to perfection, and makes little pancakes called
Sabudana Thalipeth that would make the perfect tea-time treat.
Sreelu of
Sreelu's Tasty Travels surprises us with an unusual recipe for
Saboodana Chutney, a soothing duo of sabudana and yogurt.
We now come to some delightful
S dishes from all over India. Going from North to South, we have...
...the Sindh region, now part of Pakistan. Sindhi cuisine is rich and sumptuous.
Madhuli of
My Foodcourt shared a well-known Sindhi specialty,
Sindhi Sai Bhaji, a nutritious medley of greens, vegetables and lentils in a spicy sauce.
...the Western Indian state of Gujarat, the cuisine here is vegetarian heaven!
Trupti of
The Spice Who Loved Me specializes in Gujarati cuisine and gives us an authentic recipe for
Sambharo, a crunchy dish that she aptly describes as a "warm salad" with an Indian-style dressing.
...the populous metropolis of Bombay, with its addiction to spicy snack food. It is also the birthplace of the most bizarre and creative "fusion cuisine".
Swapna of
Swad recreates one of these delights:
Schezwan Dosa, where spicy Chinese-style vegetable noodles are packed into a dosa with incredible results.
...the Konkan coast, with swaying coconut palms and long stretches of beaches.
Priyanka of
Lajawaab showcases the coconut in this pretty pink
Solkadhi, a medley of coconut milk and a special fruit called the
sol or
amsul.
...the Southern states, home to some of the most ancient cuisines in India.
Manasi of
A Cook At Heart makes a quintessential Southern Indian dish, a delicious combination of vegetables and lentils:
Sambar.
Let's wrap up the round-up with three
sweet and
soothing delights. Not much by way of vegetables here, but we deserve a bite of dessert at this point!
Aarti of
Aarti's Corner makes a silky smooth
Sabudana Kheer by cooking sago pearls in milk.
Saju of
Chachi's Kitchen cleverly combines
Sooji (semolina),
Saffron and
Sultanas into a delightful bite of
Seera.
Mahek of
Love For Cooking teaches a clever dish to make with the sheera, or the semolina pudding shown in the preceding entry. She uses the sheera as a filling for whole wheat rotis, turning out a unique sweet bread hot off the griddle:
Sanjoree, also known as Sheera Roti.
************************************************************
S is for Spinach Amti: Green Leafy VegetablesLast week, we looked at the humble root vegetables that are often taken for granted. This week, we do a 180 degree turn towards the super-stars of the vegetable world: the
Green Leafy Vegetables. Popeye with his bulging biceps is just one example of the near-mythic properties that are attributed to green leafy vegetables! I prefer to be more pragmatic about the nutritional value of the leafy veggies. Yes, they are low in fat and high in calcium, iron and fiber. But so are a lot of other vegetables. I eat green leafy vegetables simply because they taste fabulous and are ever so versatile.
Some leafy vegetables like spinach seem to be popular all over the world and are usually available throughout the year. Others are specific to certain regions. In Farmers' markets, I always come across strange leafy vegetables that I have never heard of and have no idea how to cook. Leafy greens are often just plants growing wildly somewhere until someone discovers that they are edible and decided to either harvest them from the wild or to cultivate them. Some of them have the most irresistible names:
lamb's quarters or
fiddlehead ferns, anyone?
When one is able to buy a bunch of lush, verdant greens from the market, the trick is to use them up right away, before they wilt and languish into an unappetizing mess. This is the reason why I am always on the look-out for quick and simple everyday ways to cook greens. This time, I found a simple recipe for a
greens-and-beans combination that makes for a nourishing everyday dish. It uses good ol' spinach, which I usually have on hand, and black-eyed peas, a pantry staple. It is cooked in the style of a Marathi
amti, which is characterized by contrasting sweet and sour flavors from the addition of jaggery and tamarind, respectively. The addition of some coconut gives it a rich and creamy flavor.
Spinach Black-eyed Peas Amti
(Adapted from Lajawaab Curries by Sudha Maydev, makes about 4 servings)Ingredients:1 C dry black-eyed peas (
lobia, chowli), soaked overnight
1 bunch fresh spinach (about 2 C, packed)
1 T tamarind paste
1/2 T jaggery (Indian unrefined brown sugar)
salt to taste
Tempering:1 t oil
1 t mustard seeds
pinch of asafoetida
2 cloves garlic, sliced thinly
Coconut Paste:1/3 C coconut (fresh/frozen)
2-3 green/ red chilies (fresh/frozen)
Method:1. Cook the black-eyed peas in the pressure cooker until tender. Try not to overcook them.
2. Make the coconut paste: Combine the ingredients and grind together to a fine paste.
3. In a large saucepan, heat the oil. Add the rest of the tempering ingredients and saute until the garlic is aromatic and starting to brown.
4. Add the spinach and stir-fry until wilted.
5. Add the coconut paste and fry until fragrant.
6. Stir in the cooked black-eyed peas, tamarind and jaggery. Bring to a boil, then simmer for 5 minutes.
VariationsTry using different greens, or different beans for this dish.
Serving SuggestionsThe first day, I served this with some Southern Indian
Tomato Rice and really enjoyed this odd combination! This amti would be delicious with plain steamed rice, and is "sturdy" enough to be a good accompaniment to steamed brown rice. I ate the leftover amti with some warmed whole-wheat tortillas and pickle, and that was delicious too, so the amti would go well with rotis.
After all this talk of everyday food, I'm in the mood for some spicy snacks! Fellow bloggers have come up a array of tempting treats featuring
green leafy vegetables:
Spicy Spirals from
Indian Food Rocks,
Methi Malai Buns from
Jugalbandi,
Gingery Spinach Kebabs from
Sailu's Food,
Methi Muthia from
Food For Thought,
Mint Coriander Chutney from
Hooked on Heat,
Palak Puri from
A Cook At Heart,
And for a stunning array of leafy recipes, check this out...
JFI:WBB Round-up of Green Leafy Vegetables from
Mahanandi.
Previously on the
A to Z of Indian Vegetables...
A is for Aloo Gobi: North-Indian Stir-Fry
B is for Bharli Mirchi: Stuffed Vegetables
C is for Carrot-Cashew Payasam: Desserts
D is for
Dum ki Arbi:
Dum Style of Cooking
E is for Egg-Fried Rice: Rice and Vegetables
F is for Foogath: South-Indian Stir-Fry
G is for Gobi Paratha: Vegetables in Breads
H is for Hariyali Tikki: Vegetables in Appetizers
I is for Idli with Vegetables: Vegetables for Breakfast
J is for Jalfrezi Vegetables: Restaurant Style
K is for Kati Roll: Vegetables and Paneer
L is for Lasuni Dal Palak: Vegetables and Lentils
M is for Malai Kofta: Dumplings
N is for Nargisi Kebab: Vegetables and Eggs
O is for Onion Chutney: Vegetables in Chutneys
P is for Pattagobi Pachadi: Vegetables in Salads
Q is for Quick Carrot Pickles: Vegetables in Pickles
R is for Radish Paratha: Root Vegetables
