The winter season in India witnesses a lot of colorful vegetables in the vegetable market starting from carrots, potatoes, cauliflower, peas, greens like Spinach, ‘methi’, ‘bathua’, ‘chaulai’ etc. Following are the dishes that can be made with the aforementioned vegetables:
Boil these vegetables with some water and churn them in a grinder. Sieve the mixture and take out the extract. The soup is ready after proper seasoning with black pepper, salt, and vinegar.
A popular 'Sabji' made in North India in winters is carrot, cauliflower, and chickpea. In a pan, heat some oil. Add cumin, chillis, dry spices like tejpatta, black pepper, ‘haldi’, garam masala powder, ‘sookha dhaniya powder’ and chopped carrot, cauliflower, and some chickpeas. Add salt and cover with a lid to allow it to cook. After a few minutes, when the vegetables have been cooked perfectly, turn the gas flame off.
Take some bread slices and apply butter on them. In a pan, put chopped cauliflower, carrot, and some frozen peas. Stir fry them to add spices and salt to taste. Let the vegetable mixture cool and later apply this on the bread slices. Serve the sandwich with ketchup or hung curd dip.
You can make Tehri, Pulao or Biryani using these vegetables. In a pan, add rice and boil them till half cooked. Sieve them and add to a pre-cooked mixture of these veggies seasoned with spices. Cover with a lid post adding ghee and saffron strands. Your Tehri is ready to serve hot with curd or additional ghee.
These vegetables are very nutritious and thus, should be consumed on a regular basis when these are readily available in the season.