Search results
Results from the WOW.Com Content Network
Bottle gourd curry. The bottle gourd has been recovered from archaeological contexts in China and Japan dating to c. 8,000–9,000 BP, [12] whereas in Africa, despite decades of high-quality archaeobotanical research, the earliest record of its occurrence remains the 1884 report of a bottle gourd being recovered from a 12th Dynasty tomb at ...
There are many variations using different ingredients for the balls, such as kofta curries made with paneer, bottle gourd, chicken or mutton. [17] Koofteh Berenji, Koofteh Hamedani, Koofteh Nar, Koofteh Tabrizi and Koofteh Shirin-e Kermanshahi are all Iranian variants of kofta. [27] Malai kofta [28]
Traditionally, natural gourds are used, though wood vessels, bamboo tubes, and gourd-shaped mates, made of ceramic or metal (stainless steel or even silver) are also common, as are vessels made from cattle horns. The gourd is traditionally made out of the porongo or cabaça fruit shell. Gourds are commonly decorated with silver, sporting ...
ridged gourd (ခဝဲသီး) roselle leaves (ချဉ်ပေါင်ရွက်) snake gourd (ပဲလင်းမြွေသီး) Scallion Spring onions (ကြက်သွန်မြိတ်) sesbania grandiflora (ပေါက်ပန်းဖြူ) tindora (ကင်းပုံ) tomato (ခရမ်းချဉ်သီး)
Terms used the recipes of varied Indian and other South Asian sub-cuisines sometimes tend to be multi-lingual and region-specific, mostly based on the author's specific sub-ethnicity, the popularity of a given vegetable/spice in a given sub-cuisine within South Asia, etc.
Many different seasonal vegetables/herbs can be used in the preparation of thambulis, such as doddapatre leaves (ajwain leaves/karibevu leaves), coriander leaves, poppy seeds, curry leaves and so on. Various recipes for the same exist, with slight variations in the ingredients. Thambuli/Tambli is generally prepared mild and not spicy.
Many gourds have large, bulbous bodies and long necks, such as Dipper Gourds, many variations of Bottle Gourd and caveman club gourds. One of the earliest domesticated types of plants, subspecies of the bottle gourd, Lagenaria siceraria, have been discovered in archaeological sites dating from as early as 13,000 BC. Gourds have had numerous ...
Egg bhejo or egg bejo (Tamil: முட்டை பேஜோ or முட்டை பேஜோ) is a common Indian street snack of Burmese origin, consisting of hardboiled eggs stuffed with fried onions, garlic, coriander, and chilis and seasoned with tamarind and lemon juice. [8]