Fresh vegetables

Drumstick, also known as Moringa oleifera, is a tree that is native to India but is also found in many other parts of the world. Its long, slender, green seed pods are commonly used as a vegetable in Indian, Southeast Asian, and African cuisines.

Drumstick is a highly nutritious vegetable that is rich in vitamins A, C, and K, as well as minerals such as calcium, magnesium, and potassium. It is also a good source of antioxidants and has anti-inflammatory properties.

In traditional medicine, drumstick has been used to treat a variety of health conditions, including anemia, arthritis, and digestive problems. It is also believed to have anti-cancer properties.

In Indian cuisine, drumstick is commonly used in curries, stews, and soups. The seed pods can also be pickled, and the leaves can be used in salads or as a garnish. The seeds are sometimes used as a seasoning or to make a nutritious oil. The taste of drumstick is slightly sweet and earthy, with a texture similar to green beans.

Fenugreek leaves, also known as methi leaves, are a popular ingredient in Indian cuisine. They have a slightly bitter taste and are often used in curries, soups, and vegetable dishes. Fenugreek leaves are also used in traditional medicine to treat a variety of ailments.

In addition to their unique flavor, fenugreek leaves are a good source of vitamins and minerals. They are high in vitamin C, potassium, iron, and dietary fiber. Some studies suggest that fenugreek leaves may also have health benefits, such as reducing inflammation and improving digestion.

Fenugreek leaves are typically sold fresh or dried. If using fresh fenugreek leaves, they can be chopped and added to dishes towards the end of cooking. If using dried fenugreek leaves, they should be soaked in water for a few minutes before use.

Bottle gourd, also known as calabash or lauki, is a vegetable that is commonly grown in tropical and subtropical regions around the world. It is a member of the gourd family, which includes other vegetables like squash, pumpkin, and zucchini.

Bottle gourd has a unique shape, with a long, cylindrical body and a slightly curved neck. It is often green in color, but can also be white or yellow. The flesh of the bottle gourd is mild and slightly sweet and can be eaten cooked or raw.

In Indian cuisine, bottle gourd is used in a variety of dishes, including curries, stews, and soups. It is also commonly used to make a popular vegetarian side dish called lauki ki sabzi, which is made by sautéing diced bottle gourd with spices and onions.

Bottle gourd is a low-calorie vegetable that is rich in nutrients. It is a good source of dietary fiber, vitamins C and K, and minerals like calcium and potassium. It is also believed to have medicinal properties and is used in traditional medicine to treat a variety of ailments, including high blood pressure, diabetes, and digestive issues.

Overall, bottle gourd is a versatile and nutritious vegetable that is widely used in Indian cuisine. Its mild flavor and unique shape make it a popular choice for a variety of dishes, while its health benefits make it a valuable addition to any diet.