Producer: Mehak Pal Editor: Sujata Singh
Including a diversity of these greens and vegetables in one’s diet provides additional nourishment. Here are some monsoon recipes that can be made with seasonal veggies.
Sauté a bunch of the leafy vegetables after discarding the white base along with some onions, garlic, mustard seeds, and coconut. Enjoy it with rotis, dal, or rice.
They are an excellent plant-based protein replacement for meat; and when combined with colocasia leaves, grated coconut, onions, ginger, and turmeric make for a Keralan dry preparation called the pathila thoran.
Smear a gram flour-based paste of jaggery, spices, tamarind paste, and seasoning onto clean arbi leaves and roll before slicing into roundels. Steam and toss in a tempering of mustard seeds, asafoetida, and green chillies.
Add chopped and sauteed anne soppu leaves and stems to a mixture of cooked toor dal, onions, garlic, curry leaves, and beans, and simmer for a few minutes.
Add chopped and sauteed anne soppu leaves and stems to a mixture of cooked toor dal, onions, garlic, curry leaves, and beans, and simmer for a few minutes.