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Indian cuisine is overwhelmingly vegetarian friendly and employs a variety of different fruits, vegetables, grains, and spices which vary in name from region to region within the country. Most Indian restaurants serve predominantly Punjabi/North Indian cuisine, while a limited few serve a very limited choice of some South Indian dishes like Dosa.
In Southern India, the vegetable is a popular accompaniment to rice dishes and curry. The purple yam, D. alata, is also eaten in India, where it is also called the violet yam. Species may be called by the regional name "taradi", which can refer to D. belophylla, [46] Dioscorea deltoidea, [47] and D. bulbifera. [48]
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
Saag (Hindustani:), also spelled sag or saga, is an Indian subcontinental leafy vegetable dish eaten with bread, such as roti or naan, [1] [2] or in some regions with rice.Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.
Pork jarpaa jurpie. Boiled pork with onions, chillies, ginger and garlic from Tripura. Non-Vegetarian [ 1] Chak-Hao Kheer. Purple rice porridge from Manipur. Vegetarian [ 1] Galho. Galho is similar to khichdi, a dish made from rice and also lentils and also popular in the most parts of North East India. Vegetarian.
Coccinia grandis, the ivy gourd, also known as scarlet gourd, [ 2] is a tropical vine. It grows primarily in tropical climates and is commonly found in the Indian states where it forms a part of the local cuisine. Coccinia grandis is cooked as a vegetable dish. In Southeast Asia, it is grown for its edible young shoots and edible fruits.
Tinda is a famous nickname among Punjabi families in both India and Pakistan. This unique squash-like gourd is native to India, very popular in Indian and Pakistani cooking with curry and many gourmet dishes. Green colored, apple-sized fruits are flattish round in shape and 50–60 grams in weight. Plants are vigorous, productive and begin to ...
Pakora. Pakora ( pronounced [pəˈkɔːɽa]) is a fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia. [ 5] It often consists of vegetables such as potatoes and onions, which are coated in seasoned gram flour batter and deep fried.