Feeling hungry in this cold climate? Still, reaching for that packet of processed food? Don’t be silly! Look around—the city is bursting with vibrant, colorful winter vegetables. Farmers bring these treasures to the market, ensuring you get the freshest produce possible. Take a morning stroll through the vegetable market and witness nature’s bounty firsthand. You’ll come to appreciate just how rich our country truly is.
Unlike in large cities, where vegetables often grow in chemical-laden soil and are watered with polluted sources, Belagavi still has clean, open farmlands producing a golden harvest. Among the many winter vegetables, three stand out as Belagavi specials:
• The pinkish-orange carrots
• The small peas (vatana)
• The small green cucumbers
Add fresh harbhara (green chickpeas) to the mix, and you’ve got a perfect party platter! These vegetables are bursting with sweet flavor, a reflection of the soul of Belagavi’s people—delicate and sweet. Nowhere else in the world will you find carrots with such a unique shade. Sure, we also use the larger red and deep-orange varieties, but they’re often bland in comparison. Come winter, our carrots come alive—they look like celestial beings!
The same goes for the small peas, or vatana. Yes, they take time to peel and yield just a little, but the flavor is incredible! Most of us can’t resist snacking on them while peeling, with half the peas never making it to the container. And those small green cucumbers? Oh, the sweetness! Chop them into juliennes for a refreshing snack, toss them into salads, or use them to make a quick gravy dish in just minutes.
Here’s what you can do with these gems: peel the carrots and enjoy them as is, or grate them for halwa. Gather your family around after dinner to peel the vatana pods while watching TV, then use them the next day in an amti. Combine carrots and peas in poha, uppit, Maggi, pulao, or khichdi. Use them to make gravies, samosas, patties, kheer, or even barfi.
And don’t forget the abundance of green leafy vegetables available this season. Fresh coriander, methi (fenugreek), palak (spinach), radish leaves (mula), lal bhaji (amaranthus), maath, ambat chuka, pumpkin leaves, and shepu (dill)—each has its own unique flavor and tastes best when cooked simply, allowing its natural juices to shine.
Yes, we face our share of challenges living in Belagavi, but let’s take pride in and enjoy the wealth of fresh, flavorful vegetables and the sweet, cool water this city offers. Winter is here, and it’s time to relish the season’s bounty!
Today is Sunday. Take a cloth bag, go to the nearest market and bring home this magical delight.
