Pumpkin

Sunshine you can slice.

Exceptional in beta-carotene (hello, vitamin A), fibre, and that elusive nutrient: magnesium.

Pumpkin is the most underrated vegetable in the Indian kitchen. In the West, it gets pies and lattes; here, it quietly becomes the best kaddu ki sabzi you've ever had. Ours are dense, deep orange, and sweet enough to eat raw (though we don't recommend it). Roast it with cumin, fold it into a halwa, blitz it into a velvet soup, or go fully continental with a pumpkin risotto.