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Seasonal food has always been a specialty of Indian cuisine; as the seasons change, we change our preferences in fruits, vegetables, and even grains. Our sweets reflect our penchant for employing specific ingredients in different climes. During the winter, it's typical to locate local and traditional treats cooked using jaggery instead of sugar. The Nolen Gur Rasgula, for example, is a specialty created in Odisha and West Bengal from November to February.
Purple Mogri or Radish pods aren't prevalent in the United States. During the winter, though, you can get them in small markets in northern India, where women buy them to prepare raitas, curries, and stir-fries. The vegetable, which is high in magnesium, calcium, and copper, is known to help patients with digestive issues.
Avarekalu, also known as Hyacinth Beans in English, is a winter staple in the southern states that are used in sambhar, saagu, rotis, and other dishes. During the winter months, Bangalore is known for its Averakalu mela, where these beans can be found in dosas, pani puris, and even jalebis! The cuisine festival, which attracts audiences from all around the city, is a gourmet's dream.
Sweet potatoes, a rediscovered favorite, have made a name for themselves in the millennial kitchen. The root vegetable, which can be found in burgers, chips, and even chat, is high in nutrients such as fiber and vitamins.
The Indian gooseberry is a popular winter fruit that can be found all over the United States. It is high in Vitamin C and is known to boost immunity while also being excellent to the skin and hair. Amla can be eaten in a variety of ways, including pickled, as a fruit preserve known as Murraba, or simply by sprinkling salt over it.