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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 ...
Sesbania grandiflora, common names vegetable hummingbird, [2] katurai, agati, and West Indian pea, is a leguminous tree of family Fabaceae native to Maritime Southeast Asia and Northern Australia. The flowers are eaten in Southeast and South Asia .
Dating back to the Iron Age, Karnataka’s cuisine is said to be one of the oldest surviving in the country. [1] Karnataka cuisine includes the cuisines of the different regions and communities of the Indian state of Karnataka, namely, Uttara Karnataka cuisine, Dakshina Karnataka cuisine, Udupi cuisine, Mangalurean cuisine, Kodava cuisine, Saraswat cuisine, Mangalurean Catholic cuisine and ...
It is known as Pitwaa in Hindi, Kotrum in Jharkhand, Mestapat in Bengali, Amaari in Chhattisgarhi, Pandi/Pundi SOPPU in Kannada, Anthur in Mizo, Sougri in Manipuri, Sankokda in Punjabi, Aamelli in Chakma, Mwitha in Bodo, Kenaf Leaves in English, and Chin Baung in Burmese. . It is a summer crop, and the hotter the place, the sourer the leaf gets.
It is called palya in Kannada, vepudu in Telugu, and mezhukupuratti in Malayalam. It is usually made by shallow frying shredded or diced vegetables and greens along with spices . The preparation would normally involve frying mustard seeds , urad dal , onions and then the main vegetable, and finally adding turmeric , various spices, dried red ...
Ragi mudde is traditionally eaten with saaru (made of greens with sprouted grams [whole pulses], meat or vegetables), but can also be eaten with yogurt or buttermilk. The saaru is often flavoured by mixing a dash of spicy, freshly ground green-chilli paste ( Kannada : ಖಾರ , khaara ), in one's plate according to taste.
South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices.The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or ...
The traditional preparation of this dish is quite elaborate and involves the use of a spicy masala (huliyanna), toor dal (a type of lentil), rice, ghee and vegetables. [5] Spices like nutmeg, asafoetida, curry leaves and tamarind pulp contribute to its unique flavour and taste. Some versions of the dish are prepared with up to thirty ...