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.
Flowers Magnified leaf. Holy basil is an erect, many-branched subshrub, 30–60 cm (12–24 in) tall with hairy stems. Leaves are green or purple; they are simple, petioled, with an ovate blade up to 5 cm (2 in) long, which usually has a slightly toothed margin; they are strongly scented and have a decussate phyllotaxy.
In Andhra Pradesh, a southern state in India, a curry of Basella alba and yam is made. In Gujarat, fresh big and tender leaves are washed, dipped in besan mix and deep-fried to make crispy pakodas called "poi na bhajia". The vegetable is used in Chinese cuisine. It has many names including flowing water vegetable.
Basil is one of the main ingredients in pesto, an Italian sauce with olive oil and basil as its primary ingredients. Many national cuisines use fresh or dried basils in soups and other foods, such as to thicken soups. Basil is commonly steeped in cream or milk to create flavor in ice cream or chocolate truffles.
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 ]
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.
Centella is used as a leafy green in Sri Lankan cuisine, being the predominantly locally available leafy green, where it is called gotu kola or vallaarai. It is most often prepared as malluma, a traditional accompaniment to rice and vegetarian dishes, such as lentils, and jackfruit or pumpkin curry. It is considered nutritious.
Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. [1] It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an herb and a vegetable.