Pakistani cuisine without meat, combined with local vegetables, such as bitter gourd, cauliflower, eggplant, okra, cabbage, potatoes, rutabaga, saag, and chili peppers are most common and cooked for everyday consumption. A typical example is "aloo gosht" (literally "potatoes and meat"), a homestyle recipe consisting of a spiced meat and potato stew, and is ubiquitously prepared in many households. Korma is a classic dish of Mughlai origin made of either chicken or mutton, typically eaten with naan or other bread, and is very popular in Pakistan. Vegetable and legume dishes are very popular in Pakistan. Dishes such as Baingan bartha and Sarson da
Indian cuisine such as bottle-gourd and eggplant are usually added to "dal". Pickles are an essential part of the local cuisine; popular among those are mango-based pickles such as "avakaya" and "maagaya", "gongura" (a pickle made from Kenaf leaves), "usirikaya" (gooseberry or "amla")," nimmakaya "(lime), and tomato pickle. Dahi (yogurt) is a common addition to meals, as a way of tempering spiciness. Breakfast items include "dosa, pesarattu" (mung bean "dosa"), "vada", and "idli". The staple food of Arunachal Pradesh is rice, along with fish, meat, and leaf vegetables. Many varieties of rice are used. Lettuce is the most common vegetable, usually prepared