In Indian cooking style, since olden days it is customary to condiment first with spice/spices in to the oil, then fry sabji/ meat, it gives the dish distinct flavour, enhances the taste and beneficial to health too. Condiments have immense health benefits.
For example, when you condiment the cauliflower with roughly grind fennel seed, coriander, asafoetida and cumin, it not only enhance the taste and flavour, but it also helps in digestion, prevents gas trouble.
Vegetables: Condiment/Baghar
- Cauliflower: Roughly grind fennel seed, coriander, asafoetida and cumin
- Cabbage: Cumin, red chilli and asafoetida
- Peas: Fennel seed, asafoetida and bay leaf
- Pointed gourd: Roughly grind coriander and cumin
- Lady finger (okra): Ajwain(Carom seed), fennel seed and asafoetida
- SEM ki phalli (broad beans): Cumin and poppy seeds
- Arabi (taro root): Ajwain(Carom seed) and asafoetida
- Gilki (Luffa gourd/sponge gourd): Fennel seed and cumin
- Pumpkin: Asafoetida, bay leaf and Fenugreek seed
- Radish: Ajwain (Carom seed), asafoetida and clove
- Drum stick: Grounded fennel seed
- Sweet potato: Green cardamom and fennel seed
- Carrot: Cumin, crushed green cardamom and fennel seed
- Raw banana: Cumin and onion seed (Kalonji)
- Aaloo (potato) gravy: Cumin
- Aaloo (potato) dry: Mustard and red chilli
- Aaloo (potato) Dum: Cumin, cinnamon and poppy seeds
- Besan ki Karhi: Mustard seed, asafoetida and bay leaf/curry leaves
- Besan ke gatte: Cumin, asafoetida and red chilli
- Round gourd/apple gourd: Cumin and fennel seed
Condiment of vegetables (baghar/seasoning required for different sabji) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.