SABZI: Stir Fried Vegetables and Gravies

Banana Flowers cooked in 2 ways: Mocha'r Ghonto and Kadali Bhanda Patua

Bharwa Karele: Stuffed Bitter Gourds with 5 ways to make fillings

Okra cooked in 3 diverse ways — Bhendi Khatta, Bhindi Bhaji, Bendekayi Kayirasa or Huli

Bottle Gourd — 4 ways: Chana Dal Lauki, Sorakaya Paalu Koora, Chorakaa Pulissery, Sookhi Lauki Sabzi

Bitter Gourd Stir Fry — 3 ways: Karele ki Sabzi, Kalara Chadchadi, Kalara Bhaja

Kasrod I Lingad ki Sabzi: Fiddleheads Stir Fry

Monji Haakh: Kohlrabi cooked in Kashmiri Style

Chorchori | Charchari: A Bengali Style of Cooking Mixed Vegetables

Saag Chole: Greens cooked with Chickpeas

Sookhi Arbi: Taro Root Stir Fry

Aloo Hara Pyaz Bhujia: Potatoes and Onion Stalk Flowers | Onion Chives

Kalo-Jeere-Diye-Begun: Eggplants stir fried with Nigella Seeds

Roz ki Bhindi: My Everyday Okra Stir Fry

Kale Stir Fry: With an Indian style seasoning

Mixed Vegetables without Onion or Garlic

Matar ka Nimona

Kadhai Gobhi: Cauliflower Stir Fried in a Wok

Sardiyon Wali Gajar Matar ki Sabzi: Winter Carrots and Peas

Pahadi Aloo Gutke: Stir Fried Potatoes made in Uttarakhand Style

Vegan Saag Paneer: Tofu cooked with Kale, Spinach and Collard

Palak Paneer: Cottage Cheese cooked with Spinach