Food family · 6 dishes · 6 regions

The vegetable dish
family.

1India

1Indian subcontinent

1China

1France

1Korea

1United States

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India

1 dish from India

1

Alu Potala Rasa
A spicy curry from Odisha, India, combining pointed gourd and potatoes in a gravy. Its name joins Odia words for potato, pointed gourd, and gravy or sauce.
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Indian subcontinent

1 dish from Indian subcontinent

1

Bhendi fry
A vegetable dish of the Indian subcontinent made with okra slit and stuffed with garam masala and other local ground spices, then stir-fried or sautéed. It accompanies steamed rice and dal or chapati.
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China

1 dish from China

1

Buddha's delight
A Chinese vegetarian dish of various vegetables and other vegetarian ingredients, sometimes seafood or eggs, cooked in a soy sauce-based liquid with seasonings until tender. It is traditionally enjoyed by Buddhist monks.
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France

1 dish from France

1

crudités
French appetizers of raw vegetables, cut or left whole and typically served with vinaigrette or a sauce for dipping. Celery, carrot, cucumber, bell pepper, and fennel are examples; bagna càuda and pinzimonio are sauces.
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Korea

1 dish from Korea

1

namul
A Korean vegetable dish of edible greens or leaves, including wild san-namul and spring bom-namul. Boreum-namul accompanies five-grain rice on Daeboreum, the year’s first full moon.
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United States

1 dish from United States

1

onion ring
Onion rings are cross-sections of onion dipped in batter or breadcrumbs and deep fried; a variant uses onion paste. Usually served as a side dish, they are also often eaten on their own.
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