Fresh vegetables

Green Chilli is a type of chili pepper that is commonly used in Indian cuisine. It is small to medium-sized, thin, and elongated with shiny skin that ranges in color from light green to dark green. Indian green chilies are often spicy and can add a fiery kick to dishes.

In Indian cuisine, green chilies are used in a variety of ways, such as adding them to curries, stews, and vegetable dishes, as well as using them to make chutneys, pickles, and spice blends. They are also commonly used to flavor street foods like chaats and samosas.

Green chilies are known for their health benefits as they are a good source of vitamin C and antioxidants. They are also believed to aid in digestion and boost metabolism. However, as with any chili pepper, some people may be sensitive or allergic to the compounds found in green chilies, so it's important to use them in moderation and with caution, if you have any sensitivities or allergies.

Bitter gourd, also known as bitter melon or karela, is a vegetable that is widely used in Asian cuisine, particularly in Indian, Chinese, and Southeast Asian dishes. It is a member of the gourd family, which includes other vegetables like squash, pumpkin, and zucchini.

As its name suggests, bitter gourd has a distinct bitter taste that can be an acquired taste for some people. It has a long, oblong shape with a ridged exterior and a fleshy, green interior filled with seeds.

In Indian cuisine, bitter gourd is commonly used in curries, stir-fries, and soups. It can also be stuffed, pickled, or fried to make snacks or side dishes. Bitter gourd is also believed to have medicinal properties and is used in traditional medicine to treat a variety of ailments, including diabetes, digestive issues, and skin problems.

Bitter gourd is a low-calorie vegetable that is rich in nutrients. It is a good source of vitamins A and C, and minerals like iron and potassium. It is also high in dietary fiber and antioxidants.

Overall, bitter gourd is a unique and flavorful vegetable that is widely used in Asian cuisine. Its distinct bitter taste may not be for everyone, but it is a valuable ingredient in many dishes and is also believed to have numerous health benefits.

Arum roots, also known as taro roots or colocasia roots, are starchy tubers that come from the arum plant, specifically the species Colocasia esculenta. They are commonly used in various cuisines around the world and are known for their creamy texture and earthy flavor.

Here's a basic recipe for preparing arum roots:

Ingredients:

• Arum roots (taro roots) - 2-3 medium-sized
• Water - enough to cover the roots for boiling
• Salt - to taste

Instructions:

1. Start by peeling the outer skin of the arum roots with a vegetable peeler or a knife. Be cautious as the skin can be slightly rough and itchy for some individuals. It's a good idea to wear gloves or wash your hands immediately after peeling.

2. Once peeled, rinse the arum roots under cold water to remove any dirt or residue.

3. Cut the arum roots into even-sized pieces, about 1-inch thick. This will ensure that they cook evenly.

4. Place the arum root pieces in a pot and add enough water to cover them. Add a pinch of salt to the water to enhance the flavor.

5. Bring the water to a boil over medium heat. Once boiling, reduce the heat to low and let the roots simmer for approximately 15-20 minutes or until they become tender. You can check the doneness by piercing the roots with a fork or knife; they should easily slide through when cooked.

6. Once the roots are cooked, drain the water and let them cool slightly.

7. At this point, you can use the cooked arum roots in various ways. They can be mashed, sliced, or cubed for use in soups, stews, curries, or stir-fries. They can also be used in traditional dishes like taro fries or taro cakes.

Remember, arum roots contain calcium oxalate crystals, which can cause skin irritation or itchiness for some people. It's important to handle them with care and wash your hands thoroughly after handling them.

Additionally, arum leaves, known as taro leaves, are also commonly used in cooking in many cultures. They are often used to make dishes like taro leaf stew or wrapped around fillings to make taro leaf rolls.