Green beans or toover, also know as toover in brine. These small, round beans in a pod are popular in Gujarati cuisine. For a simple dish, cook tuver with some ginger and green chilies, spiced with mustard seeds and turmeric. Crushed tuver is also used as a stuffing for kachoris.

 

 

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An essential staple in Southeast Asian cooking, coconut milk is the unsweetened, processed liquid made from grated coconuts. Used in both sweet and savory creations, coconut milk contributes tropical flavor and body. Add to soups, sweets, curries, and stir-fry sauces. Typically sold canned, the milk is topped with a thick, coconut cream that's easily skimmed off and whisked into dishes before serving.

 

 

 

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Can of ripe jackfruit in sugar syrup. Eat as is or serve with ice cream for a delicious dessert.

 

 

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Can of young green jackfruit soaked in brine. A regional delicacy, green jackfruit is cooked with spices and served with a meal of rice and other curries.

 

 

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An Iron rich food, Spinach is main ingredient in so many popular dishes throughout the world. To name a few, Spinach is the main ingredient in Saag, Palak Paneer, Spinach Salad, Spinach Pie, Spinach dip and a myriad of other dishes.

 

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Drumsticks, also know as Saragawa, Saragwa or Saragwe is used in the preparation of Sambar in South India. It is also used in making different kinds of curries with coconut and mustard. Boiled drumsticks can be consumed without and extra preparation.

 

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Whole tindoras soaked in salted water. Tindora is a small, cucumber like vegetable. Tindoras are relished in many parts of western India and is usually cooked dry with potatoes and spices.

 

 

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These nutty-flavored chick peas in water can be used to make your own hummus, a popular Middle Eastern dip for pita. Blend chick peas with garlic, lemon juice, and olive oil or sesame oil to a smooth consistency and serve with wedges of heated pita and fresh parsley. Also serve as a main ingredient in a North Indian favorite, Cholle or Chana.

 

 

 

 

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