Cooking method changes everything
A vegetable someone dislikes boiled or steamed plain might be genuinely enjoyable roasted with spices, or incorporated into a flavorful sabzi — before writing off a vegetable entirely, it's worth trying a different preparation method.
Hiding vegetables isn't cheating
Blending vegetables into dal, gravies, or parathas (grated bottle gourd or spinach in the dough, for instance) is a completely legitimate strategy, not something to feel embarrassed about as an adult.
Starting with vegetables that are naturally easier to enjoy
Not all vegetables need to be tackled at once — starting with genuinely appealing options (many people find carrots, corn, or bell peppers more approachable than bitter gourd or okra) builds the habit before expanding variety.
Pairing with flavors and textures already enjoyed
Adding a favorite spice blend, a squeeze of lemon, or pairing with a beloved dip or chutney can make a previously unenjoyed vegetable considerably more appealing without changing its core nutritional value.