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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.
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 ...
There are two varieties - green and red. The stem of the Basella alba is green with green leaves and the stem of the cultivar Basella alba 'Rubra' is reddish-purple; the leaves form green and as the plant reaches maturity, older leaves will develop a purple pigment starting at the base of the leaf and work towards the end.
The exact definition of "vegetable" may vary simply because of the many parts of a plant consumed as food worldwide—roots, stems, leaves, flowers, fruits, and seeds. The broadest definition is the word's use adjectivally to mean "matter of plant origin".
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]
It is a popular green vegetable in Chakma community and it is known as "Aamelli". Similarly, Gongura is popular in Tamil Nadu as well, and is called pulichakeerai (புளிச்சைக் கீரை) in Tamil. In Odisha it's known as ଗୋରକୁରା (gorkura) or ଖଟା ପାଳଙ୍ଗ (khata palangaw).
The name "basil" comes from the Latin basilius, and the Greek βασιλικόν φυτόν (basilikón phytón), meaning "royal/kingly plant", possibly because the plant was believed to have been used in production of royal perfumes. [21] Basil is likewise sometimes referred to in French as "l'herbe royale" ('the royal herb'). [22]
Saag also spelled sag or saga, is a 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.