Vegetable Dish

Munyeta is a somewhat obscure Cuban dish based on beans. It is made with navy beans, onions, garlic, paprika, ham, bacon, and olive oil. The beans should be soaked, cooked, drained, then combined with other ingredients (which should be saut&eacute;ed) and mashed. The combination is fried, and it is traditionally garnished with parsley. Munyeta is often served with white rice, plantains, and Cuban bread on the side.

Munyeta

Nabos a la sidra is a traditional dish originating from Spain. The dish is usually made with a combination of turnips, cider, butter, chicken stock, parsley, bay leaves, garlic, salt, and pepper. The turnips are cooked in salted water and drained before they&rsquo;re cooked in melted butter over low heat. The cider is heated in a pan until it&rsquo;s reduced by half and it&rsquo;s then added to the pan with the turnips. Chicken stock, parsley, bay leaves, and garlic are added to the mixture, seasoned with salt and pepper, and the dish is then simmered over low heat for about half an hour. Nabos a la sidra is served immediately, and it&rsquo;s often garnished with chopped parsley.

Nabos a la sidra

In Cameroonian cuisine, njamma jamma refers to both the plant (internationally known as garden huckleberry) and the eponymous dish made from its leaves. The dish consists of garlic, onions, hot peppers, water, oil, and greens such as njamma jamma and collards, swiss chard, or kale. The combination is then cooked over low heat until the greens develop a tender texture. Njamma jamma is served hot, preferably with ugali on the side.

Njamma jamma

Australia

Pado'lalo' is a Chamorro dish made with an unusual combination of ingredients. It consists of grilled eggplants, chopped green onions, local hot peppers, lemon juice, and coconut milk. The dish is suitable for vegetarians and is typically seasoned only with salt. It is recommended to serve it chilled with other festive Chamorro dishes.

Pado'lalo'

India

Patrode is a savory vegetarian dish from Malvani and Maharashtrian cuisine. Basic ingredients are the same throughout the entire region - taro (colocasia) leaves stuffed (or chopped up) with a mixture of gram flour, tamarind, jaggery, and various spices, while patrode variations differ only in shape (sliced rolls or dumplings) and the cooking method (steamed or fried).

Patrode

Pečene or pržene paprike is a humble, traditional dish of stir-fried yellow bell peppers. The peppers are cleaned, cut into two or three pieces, and stir-fried in oil in a pan on the stove. They are usually seasoned only with salt, but garlic, sour cream, or milk can also be added. Once stir-fried, the pan is covered with a lid so the peppers can soften. Pečene paprike is usually eaten with bread and sometimes also tomatoes. It is a dish popular in Bosnia and Herzegovina and parts of Croatia.

Pečene paprike

Phaldari kofta is a traditional dish consisting of raw bananas in gravy. The dish is usually prepared with a combination of raw bananas, onions, ginger, chili peppers, ghee, tomatoes, garlic, cardamom, cloves, cinnamon, garam masala, cumin, coriander leaves, red chili powder, salt, and pepper. The bananas are cooked and mixed with the onions, ginger, chili peppers, and salt, then formed into small balls that are deep-fried in oil or ghee. The gravy is made with the remaining ingredients, and the banana koftas are added to the gravy near the end of cooking and simmered for a short while. Before serving, phaldari kofta is often garnished with coriander leaves. The dish is always served piping hot, and it's recommended to accompany it with rice, naan, or roti on the side.

Phaldari kofta

Romania

Piperchi is a traditional dish that's associated with Dobrogea in the southeast of the country. The dish is usually made with a combination of bell peppers, tomato pur&eacute;e, oil, grated cheese, cherry tomatoes, salt, pepper, sage, thyme, and dill. The colorful bell peppers are thinly sliced and fried over medium heat in oil. The tomato pur&eacute;e is added and the mixture is simmered until the bell peppers become tender. The grated cheese (such as Cheddar), cherry tomatoes, herbs and seasonings are added to the mix and the dish is then cooked for a few more minutes before it's served. If desired, sprinkle a bit more black pepper and add more grated cheese just before serving for extra flavor.

Piperchi

Indonesia

Plecing kangkung is a traditional dish originating from the island of Lombok. The dish is made with a combination of blanched water spinach (kangkung) and plecing sambal. The sambal is made with a combination of ground red chili peppers, garlic, shallots, bird's eye chili, shrimp paste, salt, and sugar. Once stir-fried to perfection, this dish is usually garnished with additional vegetables such as string beans, bean sprouts, and fried peanuts before serving, while lime wedges are often served on the side. Plecing kangkung can also be found in the neighboring Bali.

Plecing kangkung

Italy

Pomodori arreganati is a traditional dish originating from Campania, and it's especially popular in Naples. The dish is made with a combination of tomatoes, breadcrumbs, garlic, oregano, salt, olive oil, and (optionally) capers. The olive oil, breadcrumbs, garlic, oregano, and capers (if used) are mixed together, then spread on salted tomato halves. The tomatoes are arranged in a baking pan, drizzled with olive oil, and baked in the oven until the breadcrumbs become brown. Pomodori arreganati are always served hot.

Pomodori arreganati

Pomodori col riso is a traditional dish originating from Rome. It's made with a combination of firm tomatoes, olive oil, rice, salt, and pepper. The tomatoes are hollowed out and the contents are set aside in a bowl. They are then stuffed with a combination of leftover tomatoes, rice, salt, olive oil, and pepper. The tops are placed back on the tomatoes, which are baked in the oven until the rice mixture turns slightly brown and the dish is ready to be served. As an alternative, cubed potatoes can be placed around the tomatoes while they're being baked.

Pomodori col riso

Qaqoċċ mimli is a traditional dish hailing from Malta. The dish consists of stuffed artichokes. The artichokes are usually stuffed with a combination of crumbled sourdough bread, anchovy fillets, parsley, garlic, olive oil, salt, and pepper. If desired, chopped Kalamata olives can also be added to the stuffing, which is gently pushed in the spaces between the artichoke leaves and in the space where the heart is located. Once stuffed, the artichokes are steamed or simmered in water for about half an hour until tender, and they are then drizzled with olive oil and served immediately.

Qaqoċċ mimli

This popular Tajik dish combines fatir (patyr) flatbread and qurut &ndash; dried cheese balls. The cheese is soaked in water, and the salty liquid is used to create the base of the dish, which is then topped with pieces of fatir. The dish is served on large qurutob plates and is usually topped with onions or other sliced vegetables such as cucumbers, tomatoes, and various fresh herbs. Optionally, the dish can also incorporate meat or it may be garnished with whole chili peppers. A serving of qurutob is meant to be shared, and local tradition suggests eating it with your hands.

Qurutob

Rape strascinate is a traditional vegetable dish originating from Abruzzo. The dish is made with a combination of turnips, olive oil, garlic, chili peppers, and salt. The garlic, salt, and chili peppers are saut&eacute;ed in olive oil, then mixed with the turnips that have been washed but not dried and cut into quarters. The mixture is stirred so that the turnips are fully coated with the olive oil, and the dish is then cooked over low heat until everything is tender. Rape strascinate are especially popular in the winter after the frosts.

Rape strascinate

Risotto de quinoa y pimientos amarillos is a traditional dish originating from Chile, but it's also popular in Bolivia. It's made with a combination of quinoa, aji amarillo peppers, grated cheese, vegetable stock, butter, salt, and pepper. The quinoa and yellow peppers are saut&eacute;ed in butter, then covered with the stock. The dish is simmered until the quinoa becomes tender and most of the liquid has evaporated. It is then removed from the heat and mixed with the remaining butter and grated cheese before serving.

Risotto de quinoa y pimientos amarillos

Romeritos is a traditional dish from the southern parts of the country, usually prepared during the festive Christmas season and Lent. The name of the dish comes from a wild plant with the same name, similar to rosemary in appearance, and to spinach in terms of its tart and slightly salty flavor. The dish appears on the tables of both rich and poor people, and is usually prepared in a thick mole sauce with potatoes, nopales cactus, and dried shrimp patties.

Romeritos

Palestine

Rummaneyye is a traditional dish made with a combination of lentils, eggplants, olive oil, garlic, flour, pomegranate juice, cumin, and coriander. The lentils, eggplant cubes, salt, pepper, and cumin are cooked until tender. The garlic, coriander, and flour are fried in olive oil, and the two are then combined with the addition of pomegranate juice. The mixture is served in deep plates, then seasoned with olive oil and red chili pepper and garnished with pomegranate grains and chopped parsley. The dish can be served hot or cold, ideally with homemade pita bread on the side.

Rummaneyye

Sangah is a Cameroonian specialty, a simple dish that is made with cassava leaves, palm oil, and maize. Cassava leaves are pounded and mashed so the final dish looks like a cross between a stew and porridge. The dish can be served with rice or boiled plantains on the side.

Sangah

Santula is a traditional mixed vegetable dish originating from Odisha. The dish is usually made with a combination of any available fresh and seasonal vegetables such as eggplants, tomatoes, beans, carrots, hot peppers, onions, raw bananas, raw papayas, and potatoes. The ingredients are first boiled (sijha), then fried (bhaja) in oil with a whole spice blend called panch phoron, consisting of mustard, cumin, fenugreek, fennel, and nigella seeds. Garlic and ginger are also commonly added as flavorings, and the dish is seasoned with salt. Before serving, santula is often garnished with chopped coriander. It's recommended to serve the dish with roti, puri, phulka, or rice on the side.

Santula

Azerbaijan

Serdakh is a traditional vegetarian dish originating from Lankaran in Azerbaijan. The dish is usually made with a combination of eggplants, butter, garlic, tomatoes, vegetable stock, salt, and pepper. The garlic is saut&eacute;ed in butter, then removed from the pan. The eggplants are saut&eacute;ed in butter in the same pan until well-browned, then removed from the pan. The tomatoes are cooked over high heat in the same pan, mixed with the garlic and eggplants, and the mixture is covered with the stock and seasoned with salt and pepper. The dish is cooked until the liquid is reduced by half and the eggplants are fully cooked. Once done serdakh is typically served with lavash flatbread or cooked rice.