Bangkok Chronicles: 'Veggie Delight' gets a new meaning

In the early days, just like the fruits, the vegetable section of supermarkets continued to fill me with more questions than answers. The translation software on my phone was of little use, as many of these were labelled 'native vegetable'. 

Eventually, I decided to chuck a new veggie in my basket each week and work out later what it was, and how best to cook it. Here is a small selection of the more unusual and the interesting ones. There are several I had seen before but never tried. Others, as I discovered in my online searches, were well-known in parts of India. I just hadn't come across them while growing up in Delhi, or my family had not experimented enough - an oversight they are now addressing as they regularly share their own funky recipes.

Winged beans

This is undoubtedly one of my favourite finds. I first tasted these in a delectable salad at an upmarket hotel in Bangkok. It was absolutely scrumptious and I confess, I have never been able to replicate that exact flavour. So instead I usually prepare them in a manner that is inspired by the South Indian/ Sri Lankan version. This involves, amongst other things, tempering with mustard seed and adding a dash of coconut milk. The result is yummy, even if I say so myself.

Pea aubergine

I used to stare at these small green spheres on every visit to the supermarket. I worked out that it was not green peppercorn, which is also widely available and fantastic to use in curries for a mild hot flavour. Then one day, while having a nice Thai Green curry, I realised where they are used. I finally bought a packet and started searching the internet for recipes. Well, it turns out this is another age-old vegetable found right across parts of India, Sri Lanka, South east Asia as well Africa and parts of the Americas. The scientific name of the pea aubergine is Solanum Tovrum. It is also known as Turkey Berry,  Sundakkai (Tamil, Telugu, Kannada), Bhankatiya / Bhurat (Hindi) and Devil's fig amongst other names. It seems to spread easily in sunny, temperate regions. The jury is out but most professionals believe it originated a long, long time ago from Central America.

I first decided to cook it as a crunchy stir-fry with tomato (below) and save it as aside dish. Another time I added some of them to my fusion-Asian curry. The pea aubergine is known to have a number of medicinal properties. Apparently we shouldn't have too many of them, or in an unripe form as the body doesn't like it

Sesbania flower

I have often been accused of eating like a bird, and I do love my nuts and seeds. As I walked the aisles of my favourite supermarket, I found myself staring once again at the 'native vegetable' section. A thought crossed my mind. If this was video game testing one's resolve for plant-based food, I would certainly jump to the next level rapidly by choosing umm.. flowers! 

Now I've had some of those fancy blue and purple flowers (Sweet Violets and Canterbury Bells) that decorate fine-dining tasting menus. A shout-out to my friend P who persuaded me to savour one go these  in Lille. Biting into a fe petals is one thing. but cooking with a whole box full of bright yellow flower buds, without even knowing their name? That is as risky as it gets in a plant-lover's world.

Thanks to Ecosia (ahem..the responsible search engine folks), I discovered yet again that this is a very common ingredient in many recipes across Asia. The most exciting recipes were of course from the Indian sub-consitnet. No surprise, they were also the most complex and time-consuming. So instead I opted to make a Sesbania Flower Omelette which is a Thai delicacy. Noting of course that eggs would lower my points on the plant-food scale but I needed something quick and easy to execute. Well, it turned out to be rather good. My second experiment was to make a version of a popular Thai dessert containing sesbania flower and coconut. This didn't go so well, only because I (foolishly) did not follow much of the suggested recipe. Must give it another go.

Lotus Stem

I am a huge fan of the Indian 'kamal kakdi' which we cook using the thick lotus stem. The availability of the tender green-yellow lotus stems should have come as no surprise, but surprised I was. This time I decided to play safe and cooked them, as suggested, in a coconut milk based curry, somewhat Thai style. It tasted OK but needs some practice to get right- not too raw and not too squishy. I have some way to go.

Green and Red Amaranth

I've been eating puffed amaranth (chulai) as a breakfast cereal for ages. The chulai laddoo is a family favourite in winters. It is just my ignorance at not knowing that the green plant was edible. My mother tells me that her mother (my grandmother aka  naani) used to often mix spinach and amaranth in the 'saag' as it gave a better flavour. In some ways, this has been the most useful vegetable discovery for me. I cook it often either in an Indian style with paneer, or a more East Asian version with tofu, sesame seed and soy sauce.

Ridge Gourd

The ridge gourd is yet another veggie that I saw in various cities before but never ventured trying. It turns out that peeling them is somewhat arduous but after that it is smooth sailing. I mostly cook this dish like the Indian 'torai' . Sometimes I do a fusion-Asian version with Thai spices and coconut. More recently, thanks to a school friend, I discovered the peel of the ridge gourd can be made into a chutney (Peerkangai thol thogayal). This apparently has plenty of benefits including a natural way to improve hormonal balance. Unlike the actual vegetable inside, which is known for its soothing affect on the stomach, the ridge gourd peel chutney can be a bit strong to digest. So wash it well, stir fry and follow a good online recipe.

Shitake Mushrooms

Now I am no stranger to Shitake Mushrooms from my restaurant rounds in London and other western cities. But I always recall them being considered quite exotic in that part of the world. Hence my surprise at seeing these in the supermarkets at a very affordable price. Button mushrooms, on the other hand, seem to be more exotic in this part of the world. I decided to go swiftly local and started using them in a. couple of self-modified recipes. I have got used to their chewy texture but I still dont get it quite right. Perhaps I just need the good old British button mushrooms.

Veggie Delight?

If cooking is your thing, the range of vegetables is indeed a delight. In fact the local bazaars are even more exciting. I usually opt for the convenience of getting everything under one roof - the few joys of modern urban living.

As for the 'Veggie'Delight' Subway sandwich, it is boringly similar in every part of the world. Grabbing one is usually a 'last ditch' effort at feeding myself outside when I can't find any other vegetarian option. The bread is far too processed for my liking. Another post awaits on how British and European loafs win hands down.

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