India and its changed climate and agriculture based tradition makes it a place to offer hundreds of seasonal vegetable. These fresh produce also obtained locally, not only makes our dishes taste better, but also brings in the nutrition to the health of our customers. Let’s explore some of the most popular seasonal vegetables in India:
Monsoon Season (July-September)
- Ridge Gourd (Tori): This versatile vegetable can be stir fried, put in curry or can be stuffed. It is proved a good source of vitamins and minerals.
- Bitter Gourd (Karela): Despite being bitter in taste, it is always rich in health benefits. Cooked by frying, used in curries or squeezed right. It is a seasonal vegetables in India.
- Pumpkin (Kaddu): They are not only sweet but very healthy and can be used in making desirable soup, stew or dessert.
- Okra (Bhindi): A versatile green vegetable that can be stir fried, used in curry and can also be roasted. It is rich in fiber and vitamins.
- Brinjal (Baingan): This can be baked, barbecued or stir fried. It is a good source of antioxidants.
Winter Season (November-February)
- Carrots: A root vegetable that can be baked, boiled or even used to make a juice. Good source of vitamin A; beta-carotene.
- Peas: Small green vegetables that are delicious sweet and can be intermixed with soups, and stews or even curies. They are known to have high content of proteins and fiber.
- Spinach (Palak): Any of several varieties of the annual crop that is rich in vitamins and minerals and is eaten as green vegetables. It can also be utilized in making soups, stews or curries.
- Cauliflower: A vegetable that is served boiled, baked or stir fried. I know it is rich in vitamin C and fiber.
- Broccoli: A vitamin rich vegetable belonging to the family Cabbage. It also can be steamed, roasted and stir-fried.
Summer Season (March-May):
- Cucumber: A easily digestible vegetable used in preparation of salads, raitas juices etc as a raw material or to provide raw bulk.
- Bottle Gourd (Lauki): This is a veritable all-year vegetable which can be used in different forms and preparations such as soups, stew or curry. They contain fiber and vitamins that will be familiar to almost everyone.
- Tomato: A truly unique fruit-vegetable which can be adapted for use in salads, sauces and curries./A fruit-vegetable food product that can be used both in salads and in sauces and curries. It is extremely beneficial in vitamin C and lycopene.
- Green Chili: A seed pod used to enhance the taste of many vegetarian recipe in India.
- Radish: It is a crispy, and citrus-flavored vegetable commonly eaten raw or as a cooked vegetable.It is a seasonal vegetables in India.
This way you get to try new tastes, increase the amounts of vitamins and minerals you take in your body, and promote the locally grown produce. So, the next time you try preparing a meal, you should better consult the farm calendar and drown into the flavor of the India’s agricultural multi-colors meal.
