Okra (bhindi)
Okra (or Bhindi), which is commonly referred to as “lady’s finger”, is a fibrous, green vegetable pod that contains many tiny white, edible seeds.
Okra is a member of the mallow family, which includes herbs, shrubs and certain trees including mallows, cotton, hibiscus and hollyhock. The leaves of the okra plant are heart shaped and edible, [...]
Beetroot
The vegetable beetroot is a beet (Binomial name: Beta vulgaris) variety with an edible red color tuber. Betalain pigments present in the cell vacuoles of beetroot are responsible for this distinctive red color.
The beetroot, also known as the table beet, garden beet, red beet or informally simply as beet, is one of the many cultivated [...]
Kidney Beans (Rajma)
True to its name, these popular beans (or Rajma, as they are known in India) are kidney shaped and are especially good in simmered dishes where they absorb the flavors of seasonings and the other foods with which they are cooked. It has a strong flavor and a color that is reddish brown in nature.
Kidney [...]
Lettuce
The scientific name for lettuce is lactuca sativa, derived from the Latin word lac meaning milk. The name refers to the plant’s milky juice. Lettuce is most often grown as a leaf vegetable.
Lettuce belongs to the family asteraceae. It is a temperate annual or biennial plant. It can be eaten raw and cold. Lettuce is [...]
Squash
Squash is a generic name for plants in the gourd family. All of these plants have soft flesh surrounding a seeded core, and many have hard skins.
There are a dazzling array of edible squashes, which fall into the categories of summer and winter squash. Winter squash is a vine plant and comes in yellow to [...]
Sweet potato
Sweet potato, scientifically known as Ipomoea batatas, is the world’s seventh most important food crop, after wheat, rice, maize, potato, barley and cassava. It is a tuberous root, which is a modified lateral root, enlarged to function as a storage organ; thus it has high nutritional value.
The sweet potato has yellow or orange flesh, and [...]
Cauliflower
Cauliflower is a vegetable belonging to the Brassica species which includes cabbage, kale and broccoli. It originated in North east Mediterranean and is presently cultivated in most of the countries. Cauliflower can be had in raw, cooked or pickled form. However the raw form holds the highest nutritional value.
Cauliflower Nutrition
The allicin in cauliflower is known [...]
Cucumber
Cucumber
Cucumber is a vegetable that belongs to the same family as pumpkins, zucchinis and other squashes. It has a dark green skin, which reveals whitish or very light green flesh, when peeled.
There are basically two types of cucumbers - the pickling varieties and the slicing varieties. Of these, the pickling variety is relatively small, [...]
