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Momordica charantia (commonly called bitter melon, cerassee, goya, bitter apple, bitter gourd, bitter squash, balsam-pear, karavila and many more names listed below) [1] is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit.
Karela Khushk Momordica charantia: Bitter gourd seeds تخم کریلہ Tukhm-e-Karela Momordica charantia: Black chebulic myrobalan چھوٹی ہڑ Chotti Harr Terminalia chebula: Black dammar چندرس Chandras Canarium strictum: Black mica ابرک سیاہ Abrak Siyah Biotite: Black musli سیاہ موصلی Siyah Musli Curculigo orchioides
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 ...
Momordica dioica, commonly known as spiny gourd or spine gourd [2] or teasle gourd and also known as bristly balsam pear, [3] is a species of flowering plant in the Cucurbitaceae/gourd family.
Parathas stuffed with cooked, mashed and spiced vegetables such as cauliflower are popular for breakfast with curds or tea. A vegetarian meal – for lunch or dinner – consists of chana masala, pindi chana, vegetables and lentils, sarson ka saag, palak paneer, bharwan karela, subz korma, rajma or kadhi. Paneer dishes are a must in a ...
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 ]
Okra (US: / ˈ oʊ k r ə /, UK: / ˈ ɒ k r ə /), Abelmoschus esculentus, known in some English-speaking countries as lady's fingers, [2] [3] is a flowering plant in the mallow family native to East Africa. [4]
The name was later transformed into modern forms like "燒麥; 烧麦", "稍美" and "燒賣; 烧卖", changing the characters while keeping the original shaomai pronunciation. The product was initially in the form of meat and vegetables wrapped in thin sheets, and was sold weighing only the wrapper, a tradition which is still kept in Hohhot.In ...