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What is national vegetable of India?

Officially, India has no national vegetable. Based on consumption of vegetable dishes, Kaddu is the national vegetable of India
There are five contenders for this distinction: Kaddu, eggplant, chili peppers, onions, and turmeric root. Turmeric root is processed, dried and powdered. It is the most common spice in making curries, but it is not used as a a dish by itself. Onions and chili peppers are commonly used to make curry base, and served as accompaniments. This leaves eggplant and Kaddu. Eggplant is the second most popular vegetable to Kaddu.

Kaddu names

Normally, the names vary from region to region. However, Kaddu is known by several popular names in North India in the same region. In Hindi, 'Phal' means fruit. Common names of Kaddu are associated with Hindu religion

Ram-Phal: Fruit of God Rama
Seeta-Phal: Fruit of Goddess Seeta. Sometimes Custard-apple is also called Seeta-phal, it is preferred to call custardd apple as 'Sharifa'
Kashi-Phal: Fruit of holy place Kashi (Benaras). Kashi is associated with Lord Shiva
Sometimes, it is also called Petha. It should not be confused with another vegetable called Petha used in Agra to make the candied Petha sweet
In United states, it is similar to butternut and winter squash. The American pumpkin is drier and bland compared to Kaddu. The UK pumpkin and Australia pumpkin are similar to Kaddu
There are three common varieties.

- Kashiphal, the shape and exterior color is same as the pumpkins sold in USA
- Kaddu, the shape is similar to pumpkins sold in United states, the exterior looks dark green
- Seetaphal, the shape and exterior color is sane as long watermelons sold in USA.

Cooked Dishes

- In the olden days, Kaddu curry was served on all Hindu religious, and social gatherings including weddings. The curry was prepared without onions or garlic.
- Most popular Kaddu curry called 'Meetha Kaddu' is served in Punjab. It is savory, yet slightly sour (using fresh raw sour mangoes or Amchoor), and a hint of sugar for sweetness
- Raw Kaddu is grated and stirred into whipped yogurt with seasoning and served as a cold soup called Raita
- Kheer is made with grated Kaddu whole milk and sugar similar to rice pudding
- Halwa is mage with grated Kaddu, sugar, Ghee, and reduced milk similar to Carrot Halwa (cake)

Storage

In India, refrigerators were not introduced till 1970s. The whole un-cut Kaddu can be stored easily in dry place for about six months. Even after the Kaddu is cut, it can be covered and left at room temperature for about a week without going bad. The ease of storage may be the one of the basic reasons for the popularity popularity of Kaddu.

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