Celebrate the Humble Bottle Gourd (Lauki)
Often seen as a simple, everyday vegetable, lauki (or bottle gourd) is wonderfully tender and hydrating in September. Its high water content and mild flavour make it incredibly versatile, perfect for post-monsoon cooking. Instead of the usual sabzi, try
grating it to make a surprisingly delicious Lauki Bharta, a spiced mash that pairs beautifully with hot rotis. For something more adventurous, you can make savoury lauki parathas for a nutritious breakfast or even a creamy lauki kheer for a healthy dessert. To preserve it, you can blanch and freeze cubes of lauki to add to dals and curries later, ensuring you have a taste of September's freshness in the months to come.
Embrace the Jewel-Like Pomegranate (Anar)
September is a prime time for pomegranates in India, with their ruby-red arils bursting with sweet-tart juice and antioxidants. While they are perfect on their own, these jewel-like seeds can elevate countless dishes. Sprinkle them generously over salads and chaat for a pop of colour and a juicy crunch. A pomegranate raita, combining the cool creaminess of yogurt with the fruit's tangy burst, is a refreshing accompaniment to any spicy meal. Don't throw away the peels; they can be dried and used in some traditional preparations like a unique South Indian kadi, which makes use of the peel's subtle bitterness. For a simple, elegant side dish, toss pomegranate seeds with curry leaves tempered in hot oil.
Master the Art of Okra (Bhindi)
The monsoon months yield tender, slender, and flavourful okra, or bhindi. The key to cooking perfect okra is to ensure it’s completely dry before chopping to minimise sliminess. A quick and easy Bhindi Fry, pan-fried on high heat with spices like coriander and amchur (dry mango powder), results in a crispy, addictive side dish. For a more substantial meal, Bharwa Bhindi (stuffed okra) with a filling of roasted spices, gram flour, and peanuts is a classic preparation. You can also make a rich Bhindi Masala, where the okra is first fried and then simmered in a flavourful onion-tomato gravy. This two-step process ensures the okra remains firm and absorbs all the delicious flavours of the curry.
Enjoy Sweet Corn (Bhutta) in Every Form
While available in other forms year-round, fresh corn on the cob is a true monsoon and post-monsoon delight. The simplest way to enjoy it is street-style: roasted over coals and rubbed with lemon, salt, and chilli. At home, you can capture this flavour by grilling or pan-roasting the cobs. For a quick snack or light meal, create a vibrant Corn Chaat by mixing boiled or roasted kernels with chopped onions, tomatoes, coriander, and a sprinkle of chaat masala. This versatile snack can be made in minutes and is endlessly customisable. You can also make a creamy corn soup or add the kernels to vegetable pulao for extra sweetness and texture.
Appreciate the Crispness of Apples and Pears
As we move towards autumn, the first of the crisp apples and juicy pears arrive in the markets. These fruits are rich in fibre and offer a refreshing crunch. While fantastic eaten raw, they can also be cooked in both sweet and savoury dishes. Thinly sliced apples can be added to salads for sweetness or used to make a classic apple crumble for dessert. Pears poached in spiced syrup with cinnamon and star anise make an elegant and simple sweet treat. You can also make a simple fruit chaat by dicing them and tossing with a pinch of black salt and chaat masala for an easy, healthy snack that celebrates the changing seasons.
