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Momordica charantia (commonly called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more names listed below) [1] is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit.
Bhurta recipes vary depending on the region and the vegetable(s) used. [2] In general, the ingredients are as follows: A vegetable, such as aloo , baingan , or karela (bitter melon) Tamatar or pyaz ; Chaunk (tempered spices)
Momordica dioica, commonly known as spiny gourd or spine gourd [2] or teasle gourd and also known as bristly balsam pear, [3] is a species of flowering plant in the Cucurbitaceae/gourd family.
English name Scientific name Image Bondha-Kobi, Bondhakobi Cabbage: Brassica oleracea Capitata Group Ful-Kobi, Phulkobi Cauliflower: Brassica oleracea Botrytis Group Ul-Kobi, Oolkobi Knolkhol or Kohlrabi: Brassica oleracea Gongylodes Group Alu Potato: Solanum tuberosum: Kath-Alu, Thaa in Bodo Yam Dioscorea alata: Mitha-Alu, Ronga aloo Sweet ...
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 ...
"People pronounce my name many different ways. Let #KidsForKamala show you how it’s done," she wrote in the original tweet, from May 2016. It's just a short video, ...
Okra (US: / ˈ oʊ k r ə /, UK: / ˈ ɒ k r ə /), Abelmoschus esculentus, known in some English-speaking countries as lady's fingers, [2] [3] is a flowering plant in the mallow family native to East Africa. [4]
Vegetable pachadi is made with vegetables like bottle gourd, aubergine, and okra. The vegetable is cooked al dente and is ground with roasted red/green chiles, fenugreek seeds and mustard seeds. Green pachadi: The most popular one is Gongura pachadi made out of red sorrel leaves and roasted red chiles, and is unique to Andhra cuisine. [26]