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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 ...
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.
Coccinia grandis is the only one distributed also out of Africa, its immature fruits are consumed cooked as a vegetable, [2] ripe fuits are edible raw. [2] References
Vegetable dish known as Kairan (or Doran) ji Bhaaji prepared in Tharparkar, Sindh. The fruit and young buds can be eaten raw. [4]Its spicy fruits are used for preparing vegetables, curry and fine pickles and can attract helpful insectivores; the plant also is used in folk medicine and herbalism.
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.
Bisi bele bhath (Kannada: ಬಿಸಿ ಬೇಳೆ ಬಾತ್, romanized: bisi bēl̥e bātu, lit. 'hot lentil [boiled] rice') is a spicy, rice-based dish with origins in the state of Karnataka , India . [ 1 ]
Kachori (pronounced [kətʃɔːɽi]) is a deep-fried, spicy, stuffed pastry originating from the Marwar [4] [5] region of Rajasthan, India. [6] It is made of maida filled with a stuffing of baked mixture of moong dal or onions (usually, depends on the variation), besan, coriander, red chili powder, salt, and other Indian spices and deep-fried in vegetable oil until crispy golden brown. [7]
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 ...