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There are over 100 names for this fruit across different regions, including great morinda, Indian mulberry, noni, beach mulberry, vomit fruit, awl tree, and rotten cheese fruit. [5] The pungent odour of the fresh fruit has made it a famine food in most regions, but it remains a staple food among some cultures and is used in traditional medicine ...
"Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list. Legal vegetables are defined for regulatory, tax and other purposes.
Coccinia grandis, the ivy gourd, also known as scarlet gourd, [2] is a tropical vine.It grows primarily in tropical climates and is commonly found in the Indian states where it forms a part of the local cuisine.
Pediomelum esculentum, synonym Psoralea esculenta, [2] common name prairie turnip or timpsula, is an herbaceous perennial plant native to prairies and dry woodlands of central North America, which bears a starchy tuberous root edible as a root vegetable. English names for the plant include tipsin, teepsenee, breadroot, breadroot scurf pea ...
Cucumis anguria, commonly known as maroon cucumber, [3] West Indian gherkin, [4] maxixe, [5] burr gherkin, [6] cackrey, [7] and West Indian gourd, [3] is a vine that is indigenous to Africa, but has become naturalized in the New World, and is cultivated in many places. [2]
Centella asiatica, commonly known as Indian pennywort, Asiatic pennywort, spadeleaf, coinwort or gotu kola, [3] is a herbaceous, perennial plant in the flowering plant family Apiaceae. [2]
Name Description Uttapam: A highly popular variety of dosa is much thicker and softer and served with vegetable toppings. It also uses less oil, hence is considered healthier than the typical dosa. On the flipside, though, it takes more time to prepare than a regular dosa. Both surfaces may be baked.
The vegetable is used in Chinese cuisine. It has many names including flowing water vegetable. It is often used in stir-frys and soups. In Vietnam, where it is called mồng tơi, it is cooked with shrimp, crab meat, luffa and jute to make soup. In Africa, the mucilaginous cooked shoots are most commonly used. [9]