Vegetable preparations Types of vegetable preparations Bhujiya (stir-fried vegetables): Chopped vegetables stir-fried in vegetable oil with spices and condiments. Rasiya/Rassewali Bhaaji or Jhol (vegetables with gravy or soup): Vegetables cooked with soup or gravy. For example, aloo rassewale or aloo jhol. Sometimes peas/chhena pieces are added to make aloo matar jhol or aloo chhena jhol. Bhariya/Kalauji (stuffed vegetables): vegetables like karela (bitter gourd), baingan (aubergine), parwal, bhindi (okra), or capsicum are stuffed with a special spice-mix and then cooked. Chokha (Mashed vegetables): Vegetables like aubergines, tomatoes and tubers are charred/barbecued and then mashed. They are then cooked with spices. Different variations of chokha include baingan chokha, aloo chokha and tamatar chokha. Aloo chokha is stuffed in flatbreads like paranthas to make aloo paranthas. Common vegetable dishes Panchphodan Kohda : Local pumpkin varieties which are called kohda (from Sanskrit: Kushmanda) is cooked using aromatic spice blend called panchphodan. This dish is specially prepared for Chhath Puja. Baigan Adauri (Baigan Badi) : Aubergines are cooked in mustard oil with onions, tomatoes, potatoes, peas, greens, spices and Bhojpuri Adauris, special kind of Urad Dal badis. It is served with rotis, makuni, paranthas. Nenua Chana : Sponge gourd variety called nenua is cooked with chickpeas to prepare this dish. The dish is a balanced meal and consumed as a light meal for lunch or dinner. Leafy vegetable preparations Saag: refers to leafy green vegetable preparations. Leaves of various plants are used for preparing saag which include channa, bathua, methi, palak, sarson, matar, karemu, noni, etc. Channe ka saag is most commonly prepared. It is often mixed with bathua leaves to enhance the flavour. Chavrai saag mixed with palak is cooked in the seasoning of panchphoran. It is often prepared in marriages. Karemu ka saag is prepared on Rishi panchmi festival. Sometimes, tubers (potatoes) and chhena (cottage cheese) are also added to saag.Girvanchh/Rikvanchh: Leaves of arua are coated with a batter of besan and spices. Coated Leaves are then folded and deep fried in hot oil like fritters. They are commonly consumed in monsoon season in the months of Shraavan. Sakauda/Saheena: Sakaudas are round/spherical fritters prepared from leafy vegetables like spinach. These fritters can be eaten as it is or can be turned into chaat or curry. Sakauda chaat is a popular street food of Prayagraj city falling in Bhojpur region. In Bhojpuri households, Sakauda kadhi is commonly prepared. Yoghurt-based dishes Kadhi Badi: Yoghurt based