Showing 1–16 of 31 results
Categories: Vegitables
arbi
Arbi (or arvi) is known in English as Taro Root. It is a starchy, brown-skinned root vegetable with white flesh, technically belonging to the Colocasia family. Often called a tropical tuber, it is popular in Asian cuisine and recognized for its nutty, mild flavor and sticky texture when cooked.
Categories: Vegitables
baigani
Brinjal (Solanum melongena), also known as eggplant or aubergine, is a nutrient-dense, perennial herb cultivated globally as an annual for its edible berry fruit. Typically possessing glossy, deep-purple skin and spongy flesh, it thrives in warm climates, often reaching 0.6–1.2 meters in height with lobed, hairy leaves. It is known for
Categories: Vegitables
bhindi
Bhindi (okra or ladyfinger) is a popular tropical vegetable known for its long, green, pentagonal, hairy pods and sticky texture. Rich in fiber, vitamins, and minerals, this nutritious, low-calorie vegetable is widely used in Indian cuisine for stir-fries (bhindi fry), curries, and stews
Categories: Vegitables
bitter guard
Bitter gourd (Momordica charantia), also known as bitter melon, is a tropical vine in the Cucurbitaceae family, widely cultivated for its edible, distinctively bitter, warty, and green-to-pale-green fruits. It is a nutritious, low-calorie vegetable (rich in vitamins A, C, and iron), commonly used in Asian and African cuisines and traditional
Categories: Vegitables
chapan kaddu
Chappan Kaddu, or Indian Summer Squash (Cucurbita pepo), is a fast-growing, bush-type, summer vegetable known for its small, round, and slightly flattened shape with ribbed light green to mottled skin. Harvested young and tender, it has white flesh with a mild flavor, perfect for curries and stir-fries, and is packed
Categories: Vegitables
chawla fali
Chawla Fali, also known as Lobia fali, Barbati, or Cowpea, is a popular Indian legume known for its long, tender green pods that are widely used as a vegetable. It is a nutritious, high-value annual crop from the Fabaceae family that grows rapidly and is cultivated in warm climates across
Categories: Vegitables
Chinese khira
Chinese cucumber (often referred to as Chinese long cucumber or Suyo Long) is a specialized, high-yielding variety known for its long, slender shape and crisp, burpless nature. They are often grown in polyhouses for commercial sale due to their superior texture compared to conventional varieties.
Categories: Vegitables
desi khira
Desi Khira (Indian cucumber) is a native, highly hydrating variety known for its thick green skin, often with light ribs and small bumps, and a crisp, mildly earthy flavor. Unlike hybrid varieties, it has a robust texture with soft, edible seeds and is prized for its high water content.
Categories: Vegitables
desi tomato
Desi tomato, often referred to as native or traditional Indian tomatoes (or Desi Tamatar), are a non-hybrid, open-pollinated variety known for their intense flavor and high juice content. Unlike uniform commercial hybrids, these tomatoes are prized in Indian cuisine for their sharp, tangy, and acidic taste
Categories: Vegitables
garlic
Garlic (Allium sativum) is a bulbous, perennial herb in the onion family (Amaryllidaceae) known for its strong aroma and pungent flavor, widely used for culinary flavoring and traditional medicine. It consists of a papery bulb (or head) containing several cloves, thriving in temperate climates and commonly utilized fresh or dried.
Categories: Vegitables
ghia
Round lauki (round bottle gourd or Gol Lauki) is a pale-to-dark green, spherical vegetable with smooth skin and white, spongy flesh. It is known for being low in calories, high in fiber, and highly hydrating. These gourds are often preferred for stuffing, curries, and soups, ideally harvested when small to
Categories: Vegitables
gobhi
Gobhi (Hindi: फूलगोभी) is the Indian term for cauliflower, a versatile cruciferous vegetable in the Brassicaceae family. It features dense, creamy-white florets (or curd) with a mild, slightly nutty flavor. Common in Indian cuisine, it is popular in dry stir-fries, curries (Aloo Gobi), fritters (pakoras), parathas, and popular Indo-Chinese dishes
Categories: Vegitables
green chili
Green chillies are staple, spicy chili peppers (often Capsaicin frutescens) commonly used in Indian and international cuisine for heat and flavour. Packed with vitamins A, C, and K, they are low-calorie and contain capsaicin, which boosts metabolism. They are essential for curries, pickles, and chutneys, available in varied lengths and
Categories: Vegitables
gwar fali
Gwar Fali (Cluster Beans) are long, slender, green pods, scientifically known as Cyamopsis tetragonoloba. Primarily grown in arid regions like Rajasthan, these nutritious, slightly bitter legumes are a staple ingredient for sabzi (stir-fries) with strong garlicky flavors. They are highly fibrous, rich in protein, and often used to make traditional
Categories: Vegitables
hybrid tamatar
Hybrid tomatoes are intentionally cross-bred from two different parent varieties to combine desirable traits like superior disease resistance, high yields, uniform size, and better shipping durability. They are ideal for consistent, high-productivity gardening, typically producing thicker skin and firmer flesh compared to heirlooms. Seeds saved from hybrids do not grow