Vegetarianism is a new fad in the Western world. However, I’ve been a vegetarian शाकाहारी (shakahari) all my life and I’ve never ever eaten even a sliver of meat मांस (maans) or fish मच्छी (macchi).
Contrary to what many believe, it is not difficult to be a vegetarian शाकाहारी , although it can sometimes get a little challenging when I’m traveling.
Currently I’m traveling within India and needless to say, tasty vegetarian food is abundant in “pure vegetarian” or शुद्ध शाकाहारी (shuddha shakahari) restaurants. However, I’m used to plenty of raw veggies and salads in my daily diet and my body misses them sorely during such jaunts. So what does one do? Improvise.
The monsoon season in India is not the best time to eat leafy greens पत्ता सब्ज़ी (patta subzi)
like spinach पालक
or fenugreek leaves मेथी
. However you can get your fix of veggies and salads with simple year-round vegetables like tomatoes टमाटर
, cucumbers ककड़ी
, and carrots गाजर
. These are inexpensive and can be quickly chopped into a salad with a dash of salt नमक
) and pepper काली मिर्च
); sliced into sandwich filling with a squirt of ketchup; or chopped finely and stirred into yogurt दही
) (or curd, as it is known in India) to make fresh, cooling राइता
that can be eaten by itself or as a side with रोटी
||yogurt (known as “curd” in India)
|| kaali mirch
|| patta subzi
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