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Green garlic - also known as hara lahsun in Hindi, is a popular winter ingredient which is essentially young garlic plants that are harvested before the bulbs mature. Eaten as the entire plant, including the green stalks and white bulbs, have a milder flavour compared to mature garlic. Used in various dishes to add a fresh, mild garlic taste, it can be added to salads, soups, curries or as a garnish.
In Indian households, people often use green garlic in recipes like parathas, sabzis (vegetable dishes) and the popular Gujarati delicacy of undhiyu - where it provides a unique, vibrant flavour to the dishes and is considered a seasonal delicacy.
Undhiyu
A Gujarati winter special that celebrates seasonal produce, including the herby-fresh green garlic, the undhiyu is best enjoyed with thepla or puris. This mixed vegetable dish made with fresh pigeon peas, purple yams, flat beans and methi leaves is a regional vegetarian dish from Surat. The vegetable stew also contains muthia or chickpea flour dumplings that add flavour and texture to the delicacy.
Green Garlic Pickle
Made by finely chopping the leaves and tender pods of the green garlic and marinating it with oil and spices, the pickle is an ideal way to preserve the seasonal ingredient. Add fresh green or red chillies depending on your level of spice tolerance, along with the classic pickling spices before allowing it to steep in warm mustard oil.
Wagharelo Rotla
Image Credits: Gujarati Rasoi
A breakfast or snack dish made with leftover rotis tossed in a spicy masala can be spiked with a generous helping of green garlic for maximum flavour. Chop or grind a bunch of green garlic with some ginger, fresh coriander and mint to create a herby and garlicky flavour base.
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Lilva Rice
Although made with long green beans, add a tablespoon or two of green garlic paste to your flavour base for the rice and make it more special for the winters. Start off by blooming whole spices like cinnamon, cloves and bay leaves and cook the green garlic paste until aromatic. Serve the rice with some raita for a quick meal or with some paneer sabzi or dal on the side.
Hare Lehsun Ki Dal
Image Credits: Cook Eat World
Swap the palak, coriander or methi in your usual dal for a robust flavour boost from fresh green garlic and enjoy it with steamed rice. Chop and cook the green garlic until mushy and throw in some cooked dal into the mix. Season with spices like coriander, red chilli powder and black pepper for an enhanced flavour.
Green Garlic Paratha
Use a thick paste of green garlic and spices or simply chop a bunch and stuff it into parathas and enjoy them hot with a healthy dollop of ghee. These winter special parathas can be enjoyed for breakfast or lunch, along with some pickle, a bowl of fresh yoghurt or lassi. If the flavour of green garlic seems too pungent for one's palate, combine a portion of the freshly chopped herb with a potato or paneer stuffing.
