All about Indian summer vegetables
Indian summer vegetables includes those vegetables that are traditionaly available between the months of April and June.
Though, sceintific prgress has made it possible to grow these vegetables all year through, they are at their nutritional best during the summer season. They also suit are constiution during those months.
The typical Indian summer vegetable is soft-skinned, soft-fleshed and moisture-filled, and perfectly suited for hot climates. A thumb rule is that all vegetables that grow on creepers can be classified as summer vegetables.
The gourd family is a vast group of Indian summer vegetables, the most commonly available vegetable is bottle gourd (ghia, doodhi), bitter gourd (karela), ridged gourd (tori), snake gourd (chichinda), ash gourd (petha) and wax gourd (padval), parmal,Kundru (Coccinia Indica),pumpkin (kaddu).
Tinda or baby squash is another common summer vegetable, especially in North India, as also the ladyfinger, okra or bhindi, which is available throughout the warmer months. The cucumber is a cooling, juicy summer vegetable that is had raw. Among leafy vegetables, choulai saag (amaranth greens), as well as its lovely red version, are typical of summer. Tender green mangoes, another popular summer offering, is full of Vitamin C, and are cooked in various ways.