Indian vegetable dishes

Indian curry dish with cauliflower and potatoes

vegetarian dish from the Indian subcontinent

Avial or aviyal (, pronounced ) is an Indian dish with origins in Kerala of India. It is a thick stew of usually 13 vegetables commonly found in the Western Ghats and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the main meal in Kerala (oonu in Malayalam) and is also served as a delicacy in South India. . Saying something is an avial is also a common phrase attributing that thing to being a mess.

South Asian dish, that originated in Punjab, bearing a resemblance to baba ghanoush

deep fried cauliflower dish in Indo-Chinese cuisine

Bhurta, vorta, bhorta, bharta or chokha is a lightly fried mixture of mashed vegetables in Desi cuisine.

Undhiyu (Gujarati: ઊંધિયું) is a Gujarati mixed-vegetable dish that is a regional specialty of Surat, Gujarat, India. The name of this dish comes from the Gujarati word undhu (Gujarati: ઊંધું), which translates to 'upside-down', since the dish is traditionally cooked upside-down underground in earthen pots called matlu (માટલું) that are fired from above. When made in matlu, the dish is called umbadiyu.

thumb|Southern Kerala-style traditional thoran made with spinach|cheera leaves, grated coconut, chilies and other ingredients. thumb|Kerala yardlong bean thoran Thoran (pronounced ); or upperi in Northern Kerala is a class of dry vegetable dishes combined with coconut that originated in the Indian state of Kerala. This common dish is usually eaten with rice and curry and is also part of the traditional Keralite sadhya.

Poṟiyal or porial () is a Tamil word for any fried, or sometimes sautéed, vegetable dish. It is called palya in Kannada, vepudu in Telugu, and mezhukupuratti in Malayalam. It is usually made by shallow frying shredded or diced vegetables and greens along with spices. The preparation would normally involve frying mustard seeds, urad dal, onions and then the main vegetable, and finally adding turmeric, various spices, dried red chillies, and coriander.

widespread dish in Europe, Middle East, and Asia

salad based on eggplant

Indian Food

toasted sandwich

Theeyal (pronounced ) is a South Indian dish originating from the Indian state of Kerala. It has a soupy consistency, and is made from a mixture of spices consisting of roasted coconut, coriander seeds, dried red chili and fenugreek. All spices are ground to a paste and cooked in tamarind water with vegetables. When completed it looks like a rich medium brown gravy and is normally served with rice.

snack food of Indian origin

thumb|Shukto at a Food booth|food stall in a Bengali [[food festival in Kolkata|250px]] Shukto () is a popular vegetable dish in Bengali cuisine usually served with rice in the West Bengal state of India and in the neighbouring country Bangladesh. It has a slightly bitter taste and is frequently served at the banquets of Bengali religious and social functions, such as annaprasana, sraddhya, or bibaha, as a part of traditional Bengali thali.

Sindhi curry dish