Embrace the Earthy Goodness of Pumpkin (Kaddu)
Often associated with harvest festivals, pumpkin is a versatile star in September. Its gentle sweetness makes it perfect for both savoury and sweet dishes. In North India, a simple kaddu ki sabzi, with a hint of tang from amchoor (dry mango powder), is a staple.
In the south, it finds its way into comforting sambar or a creamy coconut-based curry known as erissery. Don't throw away the seeds; roasted and lightly salted, they make a nutritious snack. Pumpkin is rich in fibre and beta-carotene, which the body converts into Vitamin A, making it a healthy and delicious choice as the seasons change.
Welcome the Return of Custard Apple (Sitaphal)
September marks the peak season for the delightfully sweet and creamy custard apple, also known as Sitaphal. This unique-looking fruit with its knobbly green skin reveals a soft, white pulp that is both fragrant and delicious. While it is most commonly enjoyed fresh, simply scooped out with a spoon, its culinary uses are expanding. Modern Indian kitchens are using the pulp to create rich milkshakes, innovative ice creams, and even a decadent version of basundi or kheer. Rich in Vitamin C and magnesium, sitaphal offers a sweet way to boost your immunity during the seasonal shift. Maharashtra is a leading producer of this fruit, but it's beloved across the country.
Re-discover the Versatile Lady's Finger (Bhindi)
While available for many months, okra, or bhindi, is particularly good post-monsoon. The key to a great bhindi dish is to ensure it's not slimy, which is easier to achieve in the less humid weather of September. From a simple, crispy kurkuri bhindi fried with gram flour and spices to a more elaborate bharwan bhindi stuffed with a mix of onions, garlic, and ground spices, this vegetable is a true kitchen workhorse. It's a great source of dietary fibre and can be a fantastic addition to a simple meal of dal and roti, providing texture and flavour in equal measure.
Get Creative with Taro Root (Arbi)
Arbi, or taro root, is a starchy vegetable with a nutty, slightly sweet flavour that shines in September. This root vegetable can be prepared in numerous ways. A popular North Indian method involves boiling, flattening, and then shallow-frying the arbi with ajwain (carom seeds) and other spices to create a crispy, snackable side dish. It can also be cooked into a flavourful onion-tomato masala curry. Arbi is a wonderful alternative to potatoes, offering a different texture and taste profile. It's rich in fibre and essential minerals, making it a hearty and wholesome choice for family meals.
Celebrate the Jewel-like Pomegranate (Anar)
Pomegranates begin to appear in abundance in September, their jewel-like seeds adding a burst of colour, crunch, and tangy sweetness to any dish. Beyond being eaten on their own, the seeds, known as anar, are a fantastic garnish for raitas, salads, and rice dishes like pulao. They add a refreshing contrast to rich and savoury flavours. In Gujarati cuisine, they are often used in snacks like dabeli. Pomegranate juice is also a refreshing and antioxidant-rich beverage. These vibrant arils are packed with vitamins and are known for their anti-inflammatory properties, making them a beautiful and healthy ingredient.
Enjoy the Sweetness of Indian Corn (Makkai)
The end of the monsoon means an abundance of fresh corn. While corn on the cob roasted over coals and rubbed with lemon and masala is an iconic street food snack, this seasonal ingredient has much more to offer in the home kitchen. Fresh corn kernels can be used to make a spicy and savoury corn sabzi, blended into warming soups, or added to pulao for a touch of sweetness and texture. It pairs wonderfully with other seasonal vegetables like bell peppers and spinach. It is a good source of fibre and provides a comforting, gentle sweetness that is perfect for the transitioning weather.
