Vegetable -

VegeTable

Green Chilli

Green chillies are a common vegetable used in Indian kitchens for their spicy taste. Green chillies are scientifically known as Capsicum frutescens. Prized for their vivid colour and bold flavor, Indian green chillies command a significant presence in international markets, with India contributing to around 70-75% of global production and exporting approximately 60% of the total supply.

Integral to Indian cuisine, they add heat and depth of flavor to dishes like curries, chutneys, and pickles, while also making their mark in global cuisines such as Mexican and Thai. Beyond the kitchen, green chillies hold cultural significance, symbolizing prosperity and protection in Indian traditions, and are believed to possess pest-repelling properties.

Onion

Onions occupy a vital role in global agriculture, with India standing out as a significant producer and consumer of this versatile vegetable. Renowned for their pungent flavour and culinary versatility, onions are a staple ingredient in diverse cuisines worldwide. India plays a substantial role in onion production, catering to both domestic consumption and international markets.

Its distinct flavor profile and nutritional benefits, including vitamins C and B6, dietary fiber, and antioxidants, onions offer a multitude of health advantages. They are widely incorporated into salads, soups, stews, curries, and various cooked dishes, imparting depth of flavor and aroma. Onions are valued for their ability to be consumed raw, cooked, or caramelized, enhancing the taste and texture of dishes across different culinary traditions.

Garlic

Garlic holds a significant place in Indian agriculture, both in production and consumption. It is cherished for its robust flavor and numerous health benefits, including boosting the immune system, reducing blood pressure, improving cholesterol levels, and acting as an anti-inflammatory agent.

In Indian cuisine, garlic is indispensable and used in various forms, enhancing the complexity of flavors in dishes like curries, dals, and pickles. Beyond its culinary uses, garlic plays a crucial role in traditional Indian medicine, Ayurveda, as a natural remedy for various ailments. Its long shelf life and ease of storage further add to its widespread use and popularity.

Drumstick

Drumstick, known as Moringa oleifera, holds a special place in Indian agriculture and cuisine due to its impressive nutritional profile and health benefits. Rich in vitamins A, C, and K, calcium, and antioxidants, drumsticks are celebrated for their ability to boost the immune system, improve bone health, and provide anti-inflammatory and detoxifying effects. In Indian cuisine, drumsticks are a staple ingredient, commonly used in sambar, curries, and stir-fries, adding a unique flavor and texture to dishes.

Beyond the kitchen, drumsticks are valued in traditional Indian medicine, Ayurveda, for their ability to treat a range of ailments, including digestive issues and joint pain. Their ease of cultivation and adaptability to various climates make drumsticks a popular and sustainable crop in India.

Long Dudhi

Don’t be fooled by its slender form! Long dudhi is packed with flavour. Its flesh is pale white, with a slightly sweet and refreshing taste that hints at cucumber or zucchini. Unlike its round counterpart, long dudhi has fewer seeds, making it ideal for dishes where a cleaner texture is desired. When cooked, it retains a pleasing firmness, offering a delightful contrast to sauces and other ingredients.

Long dudhi, also known as bottle gourd or Opo squash, is a versatile and fascinating member of the gourd family. While its round cousin might be more familiar, long dudhi boasts a unique shape and culinary potential that deserves exploration.

Long Beans

Long beans, also known as yard long beans, snake beans, or cowpeas, are a delightful variety of bean that adds a touch of the exotic to your meals. Forget your average green bean; long beans offer a whole new world of culinary exploration. Delve into the world of long beans with us!

Unlike their shorter green bean cousins, long beans live up to their name, stretching an impressive 1 to 4 feet in length. They come in two main varieties: light green and dark green. Light green beans boast a bright, vibrant colour with a slightly slimmer profile, while dark green beans are thicker and have a more intense, earthy flavour.

Long beans offer a delightful flavour experience. They are slightly sweeter than regular green beans, with a hint of asparagus and a refreshing crispness. Their texture is where they truly shine. When young and tender, they snap with each bite. As they mature, they become slightly more fibrous, but still retain a satisfying chew.

OKRA

Okra, also known as lady’s fingers, bhindi (India), is a tropical and subtropical vegetable with a fascinating history and a unique culinary profile. This website delves deep into the world of okra, from its origins to its uses in global cuisines.

Okra boasts a visually striking appearance. Its slender, ridged pods, typically green but also found in red and purple varieties, range from 3 to 12 inches in length. Inside, a multitude of tiny white seeds rest nestled against a soft, edible core. Okra’s flavour profile is complex, offering a subtle earthiness with a hint of green bean and a touch of sweetness. But it’s the texture that truly sets okra apart. When cooked properly, it develops a delightful crunch with a pleasant mucilage (a slippery substance) that thickens stews and adds a unique mouthfeel.