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Try These Recipes Using Indian Winter Veggies And Make Your Next Gathering A Hit

winter vegetables

Winter is the season of indulgence. Hot meals and warm drinks make it easier to get through the cold. In India, it is also the time to bring out culinary skills and cook with fresh, local, seasonal veggies that infuse delicious flavours into the food. Below are some recipes using winter veggies that you must try.

1. Masala Bhindi 

masala bhindi

Ingredients (Serves 1)

100 grams Okra/ Ladies Finger, washed, dried and slit lengthwise
Cumin seeds, as required
Green chillies, finely chopped, as required
Coriander powder, as required
Salt, as required
11/4 teaspoon Mustard oil
1/2 Onion, finely chopped
Spice chilli powder, as required
1/4 teaspoon Turmeric
1/4 teaspoon Dry mango powder (Amchur)


Take a pan and saute the onions with spices. Now take a wok, add oil and set it on medium flame. Once the oil is hot, add cumin seeds and saute. Add onions, turmeric, coriander powder, and green chillies. Stir constantly. Add the okra to the onions and mix them well. Cover the wok with a lid and reduce the flame. Add salt and amchur to the cooked okra and stir one last time. Serve with paratha, chapati or roti. 

2. Mooli Ke Kofte

mooli kofta

Ingredients (Serves 2) 

For The Kofta

500 gms White radish
1 tablespoon Coconut, grated 
1/2 tablespoon Peanuts
2 tablespoon Gram flour, roasted 
1 teaspoon Garam masala
2 Red chillies, chopped
1 Green chilli, chopped
1 Onion, chopped
1 tablespoon Coriander leaves, chopped
Oil for deep frying

For The Gravy

4 Red chillies
1 teaspoon Garlic paste
1 teaspoon Coriander powder
1/2 teaspoon Turmeric
3 Onions, diced
1 Onion, ground 
100 ml Oil
125 ml Curd
150 ml water
1 teaspoon Garam masala
4 Green cardamoms
1 medium-sized Ginger, finely chopped


For The Kofta:

Cut the radish into small pieces. Boil it until its is tender. Now grind it with coconut, peanuts, gram flour, garam masala, and red chillies together. Add the chopped red and green chillies, onion and coriander leaves with salt to the radish mixture. Mix well to combine. Make small rounded patties of the mixture. Fry them in hot oil in a wok until their colour changes. Remove the koftas from the oil and place it on absorbent paper towels.

For The Gravy:

Grind red chillies, salt, garlic, coriander powder and turmeric together. Add the mixture to a deep pan with hot oil until they change colour. Add diced onions and ground onion. Fry for 5 minutes. Now, reduce the flame and add curd, garam masala, cardamoms and ginger. Add water and let the contents simmer for 2-3 minutes. Now add koftas to the gravy. Cook until heated through. Serve hot.

3. Sweet Potato Rabdi 

sweet potato rabdi

Ingredients (Serves 2)

150 ml Milk
2 tablespoons Sweet potato, boiled and mashed 
1/2 teaspoon Sugar
120 ml Warm water
1/2 teaspoon Cardamom powder
pinch of Saffron strands
1 teaspoon mixed nuts


Boil the milk well and add mashed potato to it. Cook well until the milk thickens. Add saffron strands in the warm water and wait till they dissolve completely. Add this mixture to the milk and stir well. Add cardamom powder and cook for 3-4 minutes, stirring constantly. Once the mixture gets the thick consistency of rabdi, add nuts on top and turn off the heat. Take a serving bowl and transfer the rabdi in it. Let it cool and then refrigerate for an hour. Serve chilled.

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