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Use a tiny cooked amount mixed into a familiar fruit.

Steam or stew until soft before mashing.

Soft healthy fat option when available.

Warm millet porridge option; start with small amounts.

Reliable no-cook anchor food.

Steam until very soft and chop or mash finely.

Cook until very soft and mix with a familiar base.

Steam florets until soft and mash finely.

Steam well and mash with dal or rice.

Steam well and mash into rice or dal.

Cook very soft and blend for easier texture.

Cook tender and shred or blend into familiar bases.

Use soft mashed chana or smooth hummus-style paste.

Sweet ripe fruit; remove seeds and mash smooth.

Use a little fresh coconut or coconut milk for richness.

Cooked herb flavor in small amounts.

Use a tiny pinch of roasted powder for flavor.

Soak and blend into a smooth paste for sweetness.

Fermented rice and dal base; serve soft pieces or mash.

Use soft cooked pulp only; avoid fibrous pieces.

Use finely ground seed in small amounts.

Steam well and mash to avoid skins bothering texture.

Use ripe pulp without hard seeds.

Soft fermented idli base when texture is age-appropriate.

Use as soft porridge or roti mash with ghee.

Gentle cooked vegetable for dal, soup, or mash.

Ripe seasonal fruit for mash or curd mix.

Cooks quickly into a smooth dal or soup.

Use cooked leaves in tiny amounts with dal or roti mash.

Gentle protein option for khichdi or puree.

Cook into a soft porridge with fruit or curd.

Use pulp or a little juice mixed with familiar food.

Soft ripe fruit that mashes easily.

Steam or stew for a gentle fruit option.

Soft flattened rice option for quick porridge or upma.

Soft mash base that pairs well with dal or ghee.

Steam well for a naturally sweet mash.

Use smooth ground paste or powder.

Rinse well and cook very soft for a porridge texture.

Soak until soft and blend; avoid whole raisins.

Soak and cook thoroughly, then mash very smooth.

Simple base for khichdi and kanji.

Peel, cook soft, and blend with familiar food.

Starchy energy option; cook fully until soft.

Use cooked puree in small amounts with dal or rice.

Naturally sweet and easy to mash.

Cook well and use in small amounts for tang.

Classic dal base; cook thin and soft.

Useful in idli and dosa batter; introduce gently.

Offer small soft seedless pieces or mash.