Kudyacha Shenga are long tender beans collected from the forest during early monsoons for consumption. They are considered a ranbhaji aka wild edible food.
Read More »Kudyacha Shenga : A monsoon special ranbhaji
Aakur/Ankur is an edible fern that grows in marshy and mangrove areas. The name itself literally means shoots/sprouts in Konkani and just as the name suggests these are tender shoots of the fern that are consumed. In fact, it is considered to be a delicacy in Goa.
Read More »Aakur/Ankur: The Monsoon special edible fern
Karanda/ Air Potato or yam is a true yam that belongs to the yam family. It grows as a bulbil on a perennial vine and hence is called a vine potato.
This plant is native to India.
Read More »All about the lesser-known Karanda/Air Potato
Asparagus...
Finally, I got my hands on this amazing ingredient. I had always seen on screen (mainly in western cookery shows) or read in books. I knew how it felt, tasted, looked from all the descriptions I had but that doesn’t really justify, does it? There is something about looking, feeling, tasting, and cooking a food ingredient.
Read More »Asparagus: Types, Nutrition, and usage.
Madras Cucumber is something that I discovered on my recent trip to the market.
Read More »Madras Cucumber/ Madras Southekayi as an ingredient
Long Melon/ snake cucumber/ gavthi kakri are available during the early summers. In a way, seeing them in the market finally means summer is here for good.
Read More »Snake or Long melon cucumber (Gavthi Kakri)
Moras Bhaji is a beautiful salty succulent that grows in damp regions like mangroves, dunes, beaches, etc which is mostly available during early monsoons.
Read More »Moras Bhaji: The salty succulent
