50 Min

DF

GF

V

Calcutta Dal

This dal is prepared with the hallmarks of Bengali cooking. Mustard oil for the slight horseradish like flavor, jaggery to add a touch of sweetness and all the spices that make up panch phoran, or the 5-Spice mix that is typically added to many of the dishes from Bengal. Add a handful of chopped cilantro at the end and a squeeze of lime.

Share this recipe

Cook Time

50 Minutes

Serves

4

Directions

Step 1

Rinse dal 2 to 3 times in cold water, then soak in cold water for 2 to 3 hours. Drain and add 5 cups of fresh water. Bring to a boil over high heat. Lower heat, add turmeric, ginger, and salt then cover and cook until tender, 40 minutes.

Step 2

Turn off the heat and stir in jaggery and serrano purée.

Step 3

Mix all of the spice seeds together for the pop. Heat mustard oil and pop the cumin, mustard, fennel, kalonji, fenugreek seeds, and asafoetida. After the seeds pop, turn off the heat and add the kari leaves to the hot oil. Add this to the dal and stir to combine.

Notes & Variations

Mix 2 parts dal with one part peanut butter and spread on toast for breakfast. Top with cilantro or other herbs.
Serve with basmati rice or as an accompaniment to a salad.
No jaggery or asafoetida? Use honey and garlic respectively.

Ingredients

Dal:

2 cups channa dal, soaked and drained

5 cups water

3/4 teaspoon ground turmeric

2 tablespoons ginger purée

1 1/2 teaspoon sea salt (plus more to taste)

3/4 teaspoon jaggery

1/2 tablespoon serrano purée (or minced serrano)

Pop:

4 tablespoons mustard oil

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1/2 teaspoon fennel seeds

1/2 teaspoon kalonji seeds

1/4 teaspoon fenugreek seeds

Small pinch of asafoetida

1 tablespoon kari leaves, roughly chopped

Step 1

Step 2

Turn off the heat and stir in jaggery and serrano purée.

Step 3

Dal:

2 cups channa dal, soaked and drained

5 cups water

3/4 teaspoon ground turmeric

2 tablespoons ginger purée

1 1/2 teaspoon sea salt (plus more to taste)

3/4 teaspoon jaggery

1/2 tablespoon serrano purée (or minced serrano)

Pop:

4 tablespoons mustard oil

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1/2 teaspoon fennel seeds

1/2 teaspoon kalonji seeds

1/4 teaspoon fenugreek seeds

Small pinch of asafoetida

1 tablespoon kari leaves, roughly chopped

Notes & Variations

Mix 2 parts dal with one part peanut butter and spread on toast for breakfast. Top with cilantro or other herbs.
Serve with basmati rice or as an accompaniment to a salad.
No jaggery or asafoetida? Use honey and garlic respectively.

Tags:

50 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

50 Min

Stock Your Pantry

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

WHAT'S YOUR FAVORITE PEPPER AND WHY IS IT SERRANO?

Below are some recipes that also feature this spicy pepper, give 'em a try!

SPICY SPICY HOT HOT

Green Masala Mattar Paneer

Stuffed Baby Peppers

90 Min

GF

Autumn Dal

This soup, more like a soupy dal, has so many possibilities. Use the vegetables you have at hand however the butternut squash is a wonderful balance of sweet with the savory lentils.

45 Min

DF

GF

V

Fresh Fava & Spinach Dal

Nothing satisfies in cooler weather quite like dal, the quintessential aromatic spice-laden lentil stew of India.

110 Min

GF

NF

Fresh Fava Stew

Here is a fresh fava curry that can be adapted to be eaten just as a soup, topped with yogurt, herbs, nuts and greens or with a side of rice or bread. Just like most stews or curries, it is best enjoyed at least a couple of hours after all the ingredients has had time to chill together and mellow out.

150 Min

DF

GF

V

Green Dal

Greens lentils are the inside of the dried green beans called ‘vatana’ in India. They have a deliciously distinct earthy flavor that goes well with leafy green vegetables.

45 Min

DF

GF

V

Heirloom Tomato Dal

When tomato season arrives in the summer, we try to find every way to showcase them. While they make a great addition to a salad, cooking them ever so lightly in a delicate lentil stew results in a delicious dal. Be sure to use ripe heirloom tomatoes.

95 Min

GF

Hyderabadi Khatti Dal

Khatti simply means sour, in this case with the addition of tamarind or lemon. Khatti dal is a preparation from the Hyderabad region of India and is usually made with toor or masoor lentils. It can be soupy to be eaten with rice, just as a soup or thick and stew like, to be eaten alongside kebabs or roti.

120 Min

DF

GF

V

Moth Dal

The moth lentils, mostly native to preparations in Gujarat, are small but hearty and delicious.

60 Min

DF

GF

V

Rustic Masoor Dal

This masoor dal preparation, mostly native to Sindhi households, is simple, hearty and delicious and best eaten with rice.

120 Min

GF

Sai Bhaji

Sai bhaji, which simply means green vegetable, is an age-old staple from the province of my vanished homeland, Sindh. After the India-Pakistan partition in 1947, like many others, my parents migrated to India dearly holding onto food customs as tender memories of their exiled community. Not the most attractive of dishes but delicious when made right, sai bhaji is popular with Sindhis because it’s easy to prepare. It is also highly nutritious with an abundance of vegetables, can be prepared with a minimum of fat and is commonly eaten during winter. As with most Indian stews, every family has its own version, but for the most part, it consists of channa dal slow-cooked with root vegetables, leafy greens, herbs and aromatic spices. I have mixed memories of sai bhaji as a child. Depending on the vegetables at hand and time allowed, my mother would fuss over it all day and lay out a luscious stew with notes of fennel, cardamom and ghee for dinner. Other times it was rushed into a pressure cooker and tasted more like vegetable gruel. I had abandoned cooking it for years, but lately I have been finding ways to bring back the magic of sai bhaji using local seasonal vegetables. Late winter and early spring is definitely the best time to make it when fresh fennel and fenugreek, which I consider integral to this dish, are in season.

90 Min

GF

Simple Dal

At its core, dal is a simple lentil stew with seasonings. Dal chawal (lentils and rice) is a hearty comfort meal eaten in all homes in India, from palaces to the slums. Given that there are dozens of varieties of lentils from split pea to channa to mung, there are also hundreds of variations of dal, based on regions, seasonality and of course personal preferences. In the winter times, when fresh tomatoes are not flavorful, one can resort to sun dried tomatoes to provide a contrasting acidic note for dal.

60 Min

GF

Sindhi Channa Dal

This Channa dal is usually eaten at breakfast with pakwan, a savory crunchy layered fried flat bread

75 Min

DF

GF

V

Sindhi Dal

Be it through taste, aroma or touch, food is one of the most visceral ways our brain stores happy memories. The mere smell of chickpea fritters frying in a big vat of oil reminds me of monsoons in India, when pakoras instantly become snack du jour. And despite not having much of a sweet tooth, chickpea flour roasting with ghee to make mithai, an Indian fudgelike sweet, makes me salivate. On a recent trip to India with my daughter, Ajna, we had one such experience that I will forever cherish. Late into the night after two long flights, we arrived in our hotel in New Delhi, hungry and tired. The only food available was limited room service. We ordered the staple, dal, and rice. Dal, being a lentil stew popular in virtually every home and restaurant across India, can be made a thousand different ways. That night, the dal was a simple yellow nourishing moong dal flecked with fresh tomatoes and cumin but with a sharp delicious bite of ginger in every spoonful. It was very similar to a dal my mother would make that is native to the province of Sindh, but the copious amount of ginger changed everything about it. Even for a seasoned cook like me, the dal made me tingle with excitement, and we happily licked every drop knowing that it was going to become a staple in my cooking when I returned to Texas. This dal is currently on my restaurant’s menu, and here is a recipe for it — I urge you to fearlessly put this much ginger.

45 Min

DF

GF

V

Sindhi Moong Dal

This is a traditional simple flavorful Sindhi preparation. Moong lentils are the smallest of lentils, cook extremely quickly and are easy to digest.

20 Min

GF

Asparagus Feta Pancakes

After reading Michael Pollan’s “The Omnivore’s Dilemma” and wanting to pursue a less exploitative path and be surrounded by nature, Christian and Lisa Seger traded their corporate lives for a goat farm just outside Houston in 2006 and haven’t looked back.

20 Min

DF

GF

V

Braised Ivy Gourd

It is a delicate yet versatile vegetable, could be used in curries, braises and roasts. Here is a simple preparation inspired by the cuisine of Calcutta.

20 Min

DF

GF

V

Broccoli Orange Salad

A simple & quick broccoli preparation with a unique presentation.

90 Min

DF

GF

NF

V

Cauliflower Bread

This bread is inspired by one of the savory baked breads of Gujarat called the handvo.

90 Min

NF

Cauliflower Paneer Paratha

Stuffed parathas are delicious for breakfast or lunch and make a great appetizer for dinner when cut into wedges. Top them with a chutney and a slaw. Stuffing can vary from simple mashed potato to grated daikon, keema (ground meat) to a sweet paratha stuffed with jaggery and nuts.

20 Min

NF

Cheese Toast

India’s version of grilled cheese, a popular sandwich worldwide, is filled with masala and spices and is referred to commonly as cheese toast

120 Min

GF

NF

Chicken Mulligatawny

Legend has it that one time an Englishman asked his South Indian cook to prepare a soup as a starter — and soups being unfamiliar to his Indian cuisine, the ingenious cook created the Mulligatawny (“molo tunny” in Tamil means “pepper water”) by combining rasam, a traditional peppery lentil broth with vegetables.

120 Min

DF

GF

V

Chickpea Sundal Salad

India is a land of snacks — from crunchy, addictive, savory, nut-filled chevdas to tingly, glorious street foods such as chaats. Some of the snacks can be transformed into cold salads — and this summer, I am on a path of discovery. I ate a warm sundal, a traditional South Indian salad made with chickpeas, coconut and mild spices once in a restaurant in New Delhi, and the memory has haunted me ever since. Sundal can be served warm, cold or at room temperature, and it makes for the most satisfying midday or late-night snack. Staying true to my tradition of turning most foods into carriers for vegetables, here I threw in tiny local ‘Sun Gold’ tomatoes and purple cabbage — but feel free to add diced cherry or large heirloom tomatoes.

45 Min

DF

GF

V

Chilled Kerala Noodles

Rice noodles, also called string hoppers, are sometimes sold in the streets tossed with vegetables, coconut and spices. This salad-like chilled noodle dish is inspired by the flavors of Kerala and, true to my cooking, comes with copious amounts of freshly minced ginger.

30 Min

DF

GF

V

Classic Bean Salad

A bean salad tucked away in the refrigerator has made for a wonderful late-night snack after busy nights at the restaurant, especially during the holiday season. Over the last few months, I’ve experimented with umpteen combinations, none of which I have stuck to. I always start with soaking one cup of beans overnight (this cuts the cooking time in half), cooking them to softness the next day and adding a changing assortment of vegetables, herbs, nuts, or dry fruits. I’ve embellished some with roasted carrots, others with steamed asparagus, peanuts, walnuts, cilantro, mint and much more. In the last few weeks, I finally arrived at a combination that I have made for three 3 weeks straight and one I am excited to share with you. Raw purple cabbage, celery and beans make the base of this salad, and one can go in so many directions with it. It makes a great light lunch on its own or pairs it with a sandwich or soup. The best part is that cabbage and celery taste better wilted and after they’ve marinated in the juices for an hour or two. The salad tastes delicious for up to three days so use it for a healthy late-night snack.

60 Min

DF

NF

V

Coconut Biscuits

What makes this coconut biscuit exciting is that the recipe is entirely plant based, using coconut oil in place of butter.

20 Min

DF

GF

V

Coconut Braised Endive

These days, my cooking has evolved to a place of simplicity - and braising endive with something seasonal such as tomatoes, coconut or pomegranate juice makes for a delicious meal.

35 Min

Cumin Cabonara

Pasta is eaten more in India than you’d think, and it’s always embellished with a ton of spices and herbs.

15 Min

GF

Fig Yogurt Salad

This salad makes a great first course. The burn of the mustard oil plays beautifully with the cool creaminess of the saffron yogurt and the rich, sweet figs.

60 Min

GF

Ghee Mashed Potatoes

Butter from pasture-raised, grass-fed cows makes wonderful ghee. A visiting Indian guru even told me there is a new term going around — “veghan,” or vegan with ghee. Here is a recipe for lightly mashed potatoes inspired by South Indian cuisine — feel free to replace the ghee with coconut oil for a plant-based version.

90 Min

GF

Green Bean Casserole

Always striving for fresh and local, I retraced some of the steps of this classic with fresh braised onions and mushrooms peppered with cumin seeds, garlic and kari (curry) leaves and a creamy coconut and almond sauce.

150 Min

DF

GF

V

Green Dal

Greens lentils are the inside of the dried green beans called ‘vatana’ in India. They have a deliciously distinct earthy flavor that goes well with leafy green vegetables.

20 Min

DF

GF

V

Green Garbanzo Bean Salad

In season through the spring, fresh green garbanzo beans are tender, bright green, cook in minutes and shockingly delicious.

45 Min

DF

GF

V

Green Masala Carrots

Masala simply means a spice blend or a spice, seasoning and/or herb blend. If you can cook with it, it is a masala — however, sometimes a masala can double as a condiment and a marinade. For example, the traditional Italian pesto or Mexican salsa verde is technically a masala — you can eat it over a piece of toast or stir into warm pasta or spoon over grilled seafood. So is ras el hanout, the traditional heady aromatic Moroccan dry spice blend that you can add to your burger meat or to roasted vegetables. Green masala, a simple herb mix, usually cilantro, mint or basil and sometimes with spices, also falls in that category. Keeping masalas in your pantry and refrigerator is like always having a shortcut to a delicious meal. I keep several, from a fresh tomato masala to the traditional garam, the aromatic finishing spice blend from India. After playing around with different versions over the years, this green masala is a staple. I often add it to salad dressing or stir into plain rice or, like here, spoon over roasted carrots.

30 Min

DF

GF

V

Green Papaya Salad

A wonderful way to balance holiday indulgences and alleviate the guilt associated with it is to eat something cleansing after. Besides, why not start the year on a fresh healthy note? Green papaya salad, or Som Tum as it is known in Thai cuisine is believed to have originated in Laos. I have never tasted a version of this salad that I don’t love, and I often make a meal out of it. The fact that green papaya has innumerable health benefits like high fiber and vitamin content always helps. But it’s the endless possibilities with this salad that make it most exciting. On a basic level, fresh grated green papaya is tossed with chiles, dried shrimp, palm sugar and fresh garlic. Add grated carrots, cabbage, apple, green beans, cucumber, or mango. The shrimp is delicious but not essential to the flavor; instead throw in copious amounts of grated, finely minced, or julienned ginger. Slice in some tomatoes for the acid, peanuts for crunch with herbs like cilantro or basil for aroma and you have a wonderful salad. Instead of peanuts, add cashews, add sliced almonds, or pine nuts. Switch out sugar for something as wholesome as honey or maple syrup. If you have extra papaya left over, use it in meat marinades as a tenderizer.

45 Min

GF

V

Green Pea Lentil Cutlets

These cutlets are best made in the spring, when fresh peas are available.

20 Min

DF

GF

V

Green Salad

Wilted kale, crunchy lettuce and the tasty bite of cumin seeds make this salad extra special

90 Min

DF

GF

V

Green Vegetable Curry

This curry is made entirely with vegetables, but feel free to add meats or seafood — in either case, be sure to cook everything in the curry before adding the green herb sauce. Just before serving, add the green herb sauce to keep the colors bright and the flavors vibrant.

40 Min

DF

GF

V

Haak Saag

In this recipe, we call for a reduction of pomegranate juice to balance out the bitterness and a quick final stir of the greens to keep the bright green color intact.

30 Min

DF

GF

NF

V

Kerala Green Beans

Be it string beans, Chinese long beans or French haricot verts, the humble green bean is one winter vegetable that is universal throughout the world and prepared dozens of different ways.

60 Min

GF

NF

Kerala Stew

The fragrant coconut stews of Kerala are especially transporting and legendary — and we can create the same flavors in Houston with seasonal local vegetables.

35 Min

NF

V

Leek Loli

A lesser-known bread is the lowly loli — an onion- and spice-laden, twice-cooked flatbread native to the people of Sindh province. The dough resembles pie crust more than flatbread; has outrageous amounts of ghee or butter, and I indulge it in very rarely. However, on the rare occasion that I stay with my 82-year-old aunt in Mumbai, India, it goes without saying that breakfast will be a crisp loli with strawberry jam. And unless I protest loudly and clearly, a second one will land on my plate before the first is done.

60 Min

DF

GF

V

Lentil Parsley Salad

This salad is inspired by the multitude of dal recipes from India; however, it can be eaten cold or at room temperature.

45 Min

GF

Green Masala Mattar Paneer

Mattar paneer is a classic Punjabi dry dish, usually eaten with a roti or naan. Here, instead of the classic tomato masala, we do a green herb and yogurt masala to accompany to paneer and peas.

15 Min

DF

GF

V

Mint Coconut Chutney

Chutneys are usually meant to be eaten as accompaniments with snacks or meals. We love them on toast, with rice, on top of meats or veggies, and especially with stuffed mushrooms. They are delicious with nearly anything.

10 Min

DF

GF

V

Mint Walnut Chutney

Chutneys are a versatile condiment to use wherever you want added flavor. Mint, coconut and toasted walnuts make a fantastic combination. The mint in this chutney causes it to oxidize rather quickly. To make sure it holds its green color we added some acid (lemon juice).

45 Min

NF

Morning Herb Biscuits

The addition of fresh herbs and spices makes these light and airy biscuits good with tea or coffee and good with a meal. Moringa is one of the most nutritionally dense plants on the planet, and I love the idea of starting my morning with it. My favorite way to eat them is drizzled with ghee and accompanied by a salad or scrambled eggs.

55 Min

DF

V

Parippu

Dal, the quintessential lentil stew of Southeast Asia has umpteen versions scattered through the sub-continent. This dal is an adaptation of the popular parippu, a red lentil stew seasoned with coconut, garlic, onions. The addition of aromatic lemongrass is a bit of game changer! We added lots of spinach to it at the end to make it greener and healthier! For a more traditional version, add a teaspoon of dried chopped fish flakes or shrimp when preparing the masala.

30 Min

Parsley Pea Pasta

Given that fresh peas are still in season and available at local grocery stores, here is a masala of sorts made with fennel seeds, parsley, garlic, olive oil and peas.

60 Min

GF

Pea Stuffed Peppers

Bell peppers are in full bloom in Texas, filling farm table stands with their striking yellow, orange, red and purple hues. Mincing and tossing into scrambled eggs, a stew or in stir-fry, there are endless uses for peppers. Their skin is often discarded after roasting, as are their seeds and placenta; however, these are edible and can be incorporated into the cooking. The seeds can be bitter, but cooking mellows this out. At my restaurant, anywhere peppers are used, given their high vitamin C and fiber content, we use every part except the stem. These fresh green pea stuffed peppers are intensely flavored, which is balanced by the cooling saffron yogurt sauce. Make sure to soak the saffron threads in yogurt a day or two before; the flavor of saffron is best when it has had time to develop.

20 Min

DF

GF

V

Peach Tomato Salad

Peaches may be the glory of Texas summers, but they originated in northwest China, along the Yangtze River over 6,000 years ago. Of specific importance were peach blossoms, which were believed to fend off evil spirits and bring vitality. Each new year in China began with peach blossoms hung on front doors to start the year off right. Today, in the sweltering Texas summer, biting into a chilled ripe peach can provide respite — especially when paired with tangy tomatoes and a nutty almond butter dressing.

90 Min

GF

Purple Potato Chaat Salad

Chaat — a family of roadside salty, sweet, tangy and crunchy snacks in India — come in many sizes, shapes and flavors. After leaving India, this is the food I missed most and, over time, taught myself how to make versions of it. These days, I can pretty much turn anything into a chaat if I just have the right sauces, which usually comprise of a creamy yogurt sauce flecked with cumin, a bright herby cilantro chutney or just a handful of herbs and something sweet — perhaps diced mango or peaches, or just a dash of sugar. The crunch can come via crushed nuts, tortilla or potato chips. Top it off with a sprinkle of black salt and roasted crushed cumin seeds and there you have a chaat.

90 Min

GF

Ricotta & Pea Stuffed Karela

Once balanced and tempered with other seasonings, bitter melon transforms into a thing of beauty.

90 Min

GF

Roasted Eggplant with Goat Cheese & Yogurt

It’s almost the end of the local eggplant season in Texas, and I have been flush with hundreds of pounds to play with at the restaurant, courtesy of nearby Knopp Branch Farm. My favorite way to cook them is to smoke, mash and turn them into a pickle, masala or a spread. However, when cooking eggplants at home, I resort to simpler ideas, such as searing them on a skillet and finishing them in the oven. There are ample choices of what to top the eggplants with — cheese, herbs, chopped nuts, nut butter, yogurt, spices and more. I have tried them and love them all. When cooked perfectly, cutting into an eggplant almost feels like cutting into a good piece of meat.

15 Min

DF

V

Rye Poha

Poha is a standard breakfast from Gujarat region of India and is usually made from sauteing potatoes with onions and flattened rice flakes.

60 Min

GF

Squash Blossom Pakoras

Fried in a light delicate pakora batter, squash blossoms were ethereally delicious, especially when the fried blossom pakora was stuffed inside a fresh blossom.

30 Min

GF

NF

Stuffed Baby Peppers

There are umpteen ways to stuff peppers - this recipe will work for 4 large peppers as well.

30 Min

DF

GF

V

Stuffed Mushrooms

These baked caps can be served as an appetizer, side or a small lunch with a salad.

30 Min

DF

GF

V

Vegetable Poha

Originally from Maharashtra, a state in the western and central peninsula region of India, poha is now enjoyed across the country in different iterations. In southern India, it is often prepared with cashews and coconut. In Gujarat, the state I was born and raised in, poha is usually cooked with onions, ginger, peanuts and fresh herbs. A bowl of steaming fragrant poha with leftover vegetables made for many a memorable breakfast during my childhood. Even though poha is made from rice, somehow it has a lighter texture but deeper flavor than cooked rice. I always keep a jar of poha tucked away in my pantry to turn into a quick, delicious meal.

45 Min

NF

Zucchini Semolina Bread

Another snack inspired by the Indian state of Gujarat, this semolina bread bears close resemblance to the “handvo,” a savory hearty vegetable bar usually eaten with a cup of chai.

90 Min

GF

Autumn Dal

This soup, more like a soupy dal, has so many possibilities. Use the vegetables you have at hand however the butternut squash is a wonderful balance of sweet with the savory lentils.

45 Min

DF

GF

V

Fresh Fava & Spinach Dal

Nothing satisfies in cooler weather quite like dal, the quintessential aromatic spice-laden lentil stew of India.

110 Min

GF

NF

Fresh Fava Stew

150 Min

DF

GF

V

Green Dal

Greens lentils are the inside of the dried green beans called ‘vatana’ in India. They have a deliciously distinct earthy flavor that goes well with leafy green vegetables.

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra