Trade mundane doodhi and baigan for these 5 lesser-known seasonal veggies. iTALK searches vegetable markets to tell you what should be making it's way into your kitchen
Trade mundane doodhi and baigan for these 5 lesser-known seasonal veggies. iTALK searches vegetable markets to tell you what should be making it's way into your kitchen
Fancy supermarkets have killed the concept of seasonal vegetables, with most of them being available all through the year.
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But the adage, eat vegetables in-season is not just an old wife's tale. We got nutritionist Anjali Peswani and Ayurveda expert Ravi Kothari to tell you why.
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They have optimal nutritional value when in season.
When they are made available throughout the year, they are kept in cold storage where they lose moisture and their nutritional value, especially vegetables with Vitamin B, since they are water-soluble, says Peswani.
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"They are plucked when they aren't yet fully-grown, and lack nutritional value," she says.
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Ravi Kothari says he's more worried about vegetables being laden with pesticides, artificial colours and injected with chemicals that help them grow bigger.
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"It's best to washu00a0 them in hot water. Cooking with the lid on is a good solution to prevent nutrients from vapourising," he suggests.
Phanas (Raw jackfruit)
The jackfruit belongs to the mulberry family and is native to parts of South and Southeast Asia. 
It is made into a spicy vegetable called Kathal Sabji in Uttar Pradesh, Punjab, Bengal and Assam, while it's pickled in Uttar Pradesh and Assam.
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A sweet dish called Ghariyo is made from it by Mangaloreans.
Why Eat It: Its anti-oxidant properties protect against free radicals, and keep gums healthy. It can lower blood pressure and cure fever and diarrhoea. It protects the skin
from ageing.
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Ayurveda says: It helps flush toxins from the body and reduces menstrual pain.
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Remember: It is a high calorie vegetable, so it's best to reduce servingu00a0 size.
Aamba halad (Fresh turmeric)
It belongs to the ginger family, and turns around the flavour of a dish if used instead of powdered haldi. Malaysians plant turmeric in their fields to ward off crocodiles.
Raw turmeric is crushed and the extract is consumed with honey early in the morning on an empty stomach to improve digestion. 
Why Eat It: It has antiseptic properties, helps heal wounds and prevent infection in cuts and burns.
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It detoxifies the body and has anti-ageing and weight management properties.
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Ayurveda Says:
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It purifies the blood, can cure a cough and worm infestation in kids. To cure a dry cough, consume turmeric with bajra flour and fresh curd.
It improves the colour of your skin. Those suffering from piles should mix it with Aloe Vera pulp, and consume a small amount three times a day. Burning it at home, like an agarbatti, drives away malaria mosquitoes.
Bhaji shopping to fight global warming Buying fruits and vegetables during season turns out to be cheaper, and reduces pollution caused from transporting, packaging or storing fruits and vegetables.
Alu (Colocasia leaves)
It is often called Taro or "elephant ears" because of its shape. When Captain Cook arrived in Hawaii, this formed part of the staple diet of the three hundred thousand people living on the island. 
The stem is consumed as a vegetable by Adivasi tribes in India.
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In Karnataka, the leaves are used to make a delicacy called Patrode, and in Kerala, Chembila curry is made from it.
Why Eat It: It is rich in calcium, potassium, Vitamin A and iron. It's good for those trying to lose weight and aids digestion.
Being a green leafy vegetable, it helps the body produce more blood and is good for anaemic and pregnant women. Diabetics are also advised to consume it.
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Ayurveda Says: It boosts immunity. If you have it raw or cold, it will cause sore throat and a choking sensation.
Banana flower
The kele ka phool is also called banana blossom or banana heart thanks to its resemblance to the organ.
It is popular along the coast of Kerala, Tamil Nadu and Bengal, where it is served raw in salads or cooked in soups.
In tribal areas, the flower is dried and powdered to use as flour to prepare chapatis.
Why Eat It:u00a0It is a natural laxative and enhances digestion. It is high in iron, potassium, magnesium, phosphorus and calcium.
Consuming it can also help soothe your nerves. It contains Vitamin B (which will be lost if you overcook it).
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Ayurveda Says: It's beneficial in the treatment of bronchitis, constipation and ulcers, reduces painful and excess menstrual bleeding, gives strength, boosts immunity, haemoglobin production and volume of semen in men.
Kacchi kairi (Raw mango)
They are either pickled, sun-dried and powdered to make Aamchur powder (added to dal and vegetables) or pureed to make Aam Panna, a refreshing summer drink with jaggery, sugar and pudina.
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Why Eat It: It increases immunity towards cold and helps heal wounds. It has Vitamin C which cures skin ailments.
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It is mostly cooked, made into pickles and added to salads. It has enzymes that help digestion, purify the intestine and its citric property kills germs.
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Ayurveda Says: It improves skin texture and works to cure diarrhoea and dysentery.
Consume it as a pickle to protect yourself from sunstroke. It is best to eat it raw rather than in the form of sherbets as it loses its nutrients.
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