While Kokani Muslim cuisine may come across as a gastronomy bending towards non-vegetarian fares, yet it has umpteen vegetarian dishes that are unique in their own right. Most of the vegetarian preparations were devised depending upon vegetables that grew in the home's backyard in the typical village houses. These included different types of gourds, beans, greens and much more. While in cities we may not have the luxury to have our own backyards nevertheless we source these traditionally used vegetables from the local market.
Right from the whole vegetable itself to its peels to its leaves different parts of the vegetable are brought in use for different dishes.
So this #SubziTarkariDin here is a glimpse of the vegetables and their preparations that are regularly seen in my kitchen.
- Regional Indian Food & Travel enthusiast