Zucchini is a vegetable that has entered the new vegetarian table in India. It is seen quite a bit, but mainly as a filler vegetable, something to add to create volume. The subtle flavour of this vegetable is yet to be fully appreciated. This is a simple soup, but one that highlights the sweetness of zucchini. The large amount of basil complements the zucchini and peas wonderfully, lifting the soup from being boring. The final accent of salty feta cheese and lime zest makes t

Mulgayi, the green, long eggplant, is loved as a vegetable, like most other eggplant varietals. To be honest, I have never cooked with them before. I have always wondered what they taste like, and once I saw this recipe, I had to experiment with them. Eggplants vary significantly in form; below is a brief description of a few of the wide varieties. Green long eggplants: These are the creamiest eggplants with minimal seeds. The skin is thin, and the flavour is mild and sweet i

Indian broad beans are commonly found across India, and are a favourite. They are seen as huge piles at the market or at a vegetable grocer, and shoppers gather around to pick out the most tender beans. They are also called papdi in Gujarat, Bakla in Bengali, Avarakkai in Tamil, and Kadale kayi in Kannada. Vepudu is a specific cooking technique from Andhra Pradesh, similar to Asian stir-fry. But it differs in that water is usually added to the wok to blanch the vegetables. Th