Undoubtedly, the best-tasting and savory vegetarian and vegan dishes are those made in Indian cuisine. In Hindi, vegetables are known as sabzi or sabzi. Indian cuisine consists mostly of dishes made with vegetables. Indian cuisine includes a variety of veggies, often combining them to make delicious meals.

Vegetable curries are cooked and flavored with a variety of herbs and spices and served as a main meal with fresh roti (Indian flatbread) or rice. Cooking methods including frying, sauteing, simmering, baking, and grilling are some of the most popular in traditional Indian cuisine.

The sabzi is an important factor in Indian cuisine. Sabzi is a type of dish that is unique to each region of India. Coconut is the primary component used in the cooking of sabzis in South India. In Gujarat, the sabzi is enhanced with sugar (jaggery). Sabzis are made very spicy in an Indian restaurant in Sydney, curries, and gravies are prepared by combining sabzis with dried pulses (dal).

Common veggies like spinach, carrots, tomatoes, and potatoes that can occasionally get boring can be found at your neighborhood grocery shop. We advise trying these unusual and robust Indian veggies if you’re looking for Indian Restaurants in Cranbourne culinary horizons and include new vegetables in your daily diet:

  1. Okra (Bhindi)

Okra is also known as lady’s fingers. It has a slimy texture and a gritty flavor.

It contains a lot of vitamin C.

A popular okra dish is bhindi masala, a semi-dry okra stew cooked in a spicy onion tomato masala. A delicious starter is kurkuri bhindi, which are crisp fries made from tender okra pods and spiced with gram flour. If you serve the okra fries with your favorite dipping sauce, your taste senses will love you.

  1. Mustard Green (Sarson)

Dark leafy mustard green is a seasonal vegetable that is a good source of vitamins A, C, and K. It resembles kale and has a peppery, strong, and bitter flavor. A specialty leafy green that is hard to come by is sarson.

For Sarson ka saag, Sarson is best known. A thick, creamy curry made with spinach and mustard greens and made with ghee (clarified butter), ginger, garlic, and other spices. Sarson ka saag with Makki ki roti (flatbread made from maize flour) is a popular wintertime dish in North India.

  1. Bottle Gourd (Lauki)

Bottle gourd is also referred to as dhudi, ghiya, and sorakaya in India. Depending on the location where it is cultivated and collected, lauki can vary in size, shape, and length. Its color is light green. It might be very short and spherical, very long and narrow, or bottle-shaped.

Lauki curry is a hot stew made with onions and tomatoes. Lauki ki kheer, a rich and creamy dessert made with milk, grated lauki, jaggery, saffron, rose water, and almonds, is the final dish. Servings of this gourmet dessert are common during religious celebrations like Navratri.

  1. Taro Root (Arbi)

This rare starchy vegetable has a brown outside and a white inside pulp. The flavor of arbi is mildly sweet and nutty. It is a fantastic source of magnesium, potassium, and fiber. Arbi is a flexible vegetable that may be prepared as a sauce, dry (sukhi) curry, or stir fry. 

Indian sabzis are rich in vitamins, antioxidants, and other nutrients. Indian food uses a dizzying array of ingredients and delicious spices. Additionally, it can improve your culinary skills and increase the enjoyment of meals.