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The skin of the vegetable is used in making a dry spicy chutney preparation. It is consumed in Assam with fish curry, as boiled vegetable curry and also fried with potato and tomatoes. Lauki kheer (grated bottle gourd, sugar and milk preparation) is a dessert from Telangana, usually prepared for festive occasions
Indian vegetable markets and grocery stores get their wholesale supplies from suppliers belonging to various regions/ethnicities from all over India and elsewhere, and the food suppliers/packagers mostly use sub-ethnic, region-specific item/ingredient names on the respective signs/labels used to identify specific vegetables, fruits, grains and ...
Vegetable Hindi name Tamil name Telugu name Kannada name Origin Likely time of introduction Notes Bitter Melon: karela Paavarkai Kaakara kaaya Haagalu kaayi Africa [1] Cabbage: Patta Gobhi Muṭṭaikkōs Ele koosu Possibly European During colonial times [2] Derived from Wild Mustard Calabash: Lauki/Pankaj Curaikkāy Anapukaya,sorakaya Sore kaayi
L. siceraria or bottle gourd, are native to the Americas, being found in Peruvian archaeological sites dating from 13,000 to 11,000 BC and Thailand sites from 11,000 to 6,000 BC. [4]
Benincasa hispida, the wax gourd, [4] [5] also called ash gourd, [6] white gourd, winter gourd, winter melon, tallow gourd, ash pumpkin, [6] Chinese preserving melon, [6] is a vine grown for its very large fruit, eaten as a vegetable when mature. It is native to South and Southeast Asia.
Saag also spelled sag or saga, is an Indian cuisine leafy vegetable dish eaten with bread, such as roti or naan, [1] [2] or in some regions with rice.Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.
Paag or Paak refers to fruits/vegetables cooked & coated in sugar syrup. Mawa and Mewa (dry fruits) are then added to this mixture. Common examples include: Panchmewa Paag, Gaajar Paag, Lauki Paag, Nariyal Paag, Kohlaa Paag etc. Laadu (Laddu): Varieties of Laddus are prepared in Rajasthan. However, the most popular ones include: Marwari Boondi ...
A sattvic diet is a regimen that places emphasis on seasonal foods, fruits if one has no sugar problems, nuts, seeds, oils, ripe vegetables, legumes, whole grains, and non-meat based proteins. Dairy products are recommended when the cow is fed and milked appropriately.