Vegetable Recipes are the corner stone of Indian Cuisine. Every region in India has its own locally grown and seasonal vegetables. Each Region has its own unique way of cooking too.
Dry Vegetables are a category of vegetarian recipes which are prepared without curries or gravy. These dry vegetables are enjoyed not only as breakfast with Indian breads but also serve as Main course dishes on their own. They are generally accompanied by Dals (Lentil preparations), Sambar or Raita and are eaten along with Indian breads as well as with Rice.
Dry vegetables are usually fried or shallow fried in vegetable oil with nil or minimal water. Use of Herbs and spices lends them a unique taste and aroma. The selection of spices varies with the vegetables and plays an important role in final aroma and taste.
For example, Ajwain (Carom Seeds) may go very well with dry Arbi Ki Sabzi (Taro root). Methi (Fenugreek) adds beautifully to Kaddu ki Sabzi (Pumpkin Curry) whereas Adrak (Ginger) goes well with Aloo Gobi (Potato Cauliflower).
Many of the Sookhi Sabzis are also prepared with Green Leafy Vegetables. Green vegetables are a good source of vitamins, fibers, anti-oxidants, Iron and minerals like Calcium, Magnesium, Potassium, Zinc etc.
In this section we cover some of the popular dry vegetable recipes.