Well-known Rangoli artist from Surat, Hemanti Jardosh decided to do something different this Vagh Baras ahead of Diwali.
Jardosh made an edible healthy Rangoli with grated vegetables. And in honour of Vagh Baras, she made a Rangoli of Vagh (tiger).
The artist used grated carrot, radish and cloves to make an image of a tiger. The Rangoli was designed on a serving tray to ensure that it had better visibility.
Jardosh inverted the serving tray and created an outline of the tiger’s nose, eyes and mouth. She then filled it with grated carrot and radish that were grated in a way to ensure that each of it was of similar length.
She then filled up the sketch to get the orange and white facial fur of the animal. To give it a more defined look, Jardosh chopped off the top flower-like part of the clove and arrange it on the borders to give it a defined look and to also differentiate the various facial features like eyes and such.
Jardosh said that unlike traditional Rangoli, artists need to be quick with vegetable as it tend to dry out fast. The shelf life is very low but Jardosh advised that it can be wrapped in transparent plastic and kept in the refrigerator for a day or two if one is inclined to preserve the Rangoli.
Of course, it also has the additional benefit that you can use it as an ingredient in your recipes as and when you like it.
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