Vegetables

As many Indians are vegetarians, we have, over the years, worked out a great variety of ways to cook our everyday vegetables such as cabbages, green beans, beetroots and carrots. Sometimes the vegetables are cut into shreds or slices and quickly stir-fried with whole spices such as cumin and mustard seeds. These are referred to as ‘dry’ vegetables and rarely have even the glimmer of a sauce. At other times we may cook root vegetables in a thick ginger-garlic sauce or with tomatoes. Such dishes are referred to as ‘wet’ dishes because of the sauce. They are generally served in small, individual bowls. Both ‘dry’ and ‘wet’ dishes may be served with rice or Indian breads.