Search results
Results from the WOW.Com Content Network
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.
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.
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 ...
English name Bengali name (বাংলা নাম) Transliteration Comments Ginger [1] আদা Aada Used as fresh and also dried powder form. Amchoor [2] আমচুর Aamchur Dried green mango powder that gives fish curries tartness. Celery / radhuni seed [3] রাধুনী Raadhuni Ajwain [4] জোয়ান Jowaan Indian ...
Roselle (Hibiscus sabdariffa) is a species of flowering plant in the genus Hibiscus that is native to Africa, most likely West Africa. In the 16th and early 17th centuries it was spread to Asia and the West Indies, where it has since become naturalized in many places. [1]
Gundruk is obtained from the fermentation of leafy vegetables (saag; Nepali: साग). It is served as a side dish with the main meal and is also used as an appetizer. Gundruk is an important source of minerals, particularly during the off-season when the diet consists of mostly starchy tubers and maize, which tend to be low in minerals. [2]
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 ...
Chorchori is often cooked with leftover vegetables at the end of the week. [3] The story behind the dish is that in Bengali households, traditionally men would go grocery shopping once a week. At the end of the week, the household would be left with bits of all the vegetables bought earlier in the week. [4]