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Locally, it goes by various names like “Turai” in Hindi, “Jhinge” in Bengali, “Beerakaya” in Telugu and “Peerkangaai” in Tamil. It is a green fleshy vegetable, commonly used to prepare many regular dishes such as pakoras, sambhar, dal, chutney and raita, after being seasoned with spices, to enhance its flavour.
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Yams (Dioscorea) are a type of tuber vegetable that originated in Asia, Africa, and the Carribean.&n
Staple in every kitchen, base of most savoury preparation.They are especially high in lycopene, a pl
Radishes are a group of root vegetables with light-colored, crunchy flesh, variable skin color, and
Bottle gourd (Lagenaria siceraria) is popularly known as lauki, ghia or dudhi in India. Used to prep
They are the life of a hearty Indian meal, without it meal seems incomplete.They have fresh flavour
It is simply the dried form of coconut. All the water has been dried out by keeping it under the sun