Description

CONTENTS – Asian Vegetables

Introduction

Leaves:
Chauli, (Amaranth); Haak (mustard greens); Kela na patti and kela phulm (banana leaves and flowers); Methi (fenugreek); Pan (betel leaf)
Beans:
Chairi (yard-long bean); Guar (cluster bean); Kacha channa(green chick pea); Liva, papri and valoor (lablab bean); Toovar (pigeon pea)
Roots:
Arvi, taro, and patra; (elephant’s ears); Garmar (Indian coleus); Mooli (white radish); Sakurkund; (sweet potato)
Fruits:
Bhindi; (okra); Brinjal (aubergine); Chichingga (snake gourd); Dudi (bottle gourd); Karalla (bitter melon); Khali turai and ghia turai (angled and smooth luffa); Kontola (spiny cucumber); Mandanmast (passionfruit); Papaya and babaco; Tinda (Indian round melon); Tindora (ivy gourd)
Spices:
Adraku (ginger); Amada (mango ginger); Dhania (coriander); Haldi (turmeric); Karri patti (curry leaf); Mirich (chilli); Nimbu ghas (lemongrass)
Ornamentals:
Am (mango); Amla and harfi (Indian and star gooseberry); Amrood (guava); Ber (jujube); Chikku (sapodilla); Imli (tamarind); Jackfruit; Nimbu and Magrut (lime and kaffir lime); Rambutan, lychee and longan; Sahijan (drumstick); Ratalu, kand and suran (yam)
Suppliers index
Appendix I: Plant names