Green Chilli – 200 gm.
Green Chilli is light green in colour, elongated, tapering towards the tip, which is most popularly used in Indian dishes to enhance flavour. It can either be diced or fried to give a strong pungent and spicy flavour to the curries.
Ladies Finger – 500 gm.Ladies Finger – 500 gm.
Ladies Finger is one of the mouth watering vegetables, due to its great palatability and flavor. It can be cooked as a subji, a part of the main course. It can be savored with phulkas or rotis and also be had with plain rice and dal.
Potato ( Chandramukhi ) – Kg.Potato ( Chandramukhi ) – Kg.
Potato is a starchy vegetable that is widely used in many recipes. Due to its bland taste, Jyoti potatoes can be mixed with a number of vegetables. Potatoes are also used in making chips and snacks. Easy to cook, texture waxy, mild flavor, occasional discoloration after cooking.
Ginger (Aada) – 100gmGinger (Aada) – 100gm
Ginger root treats morning sickness. They reduce muscle pain, soreness and eases various stomach problems.
Drinking ginger juice is a great medicine to relieve sore throats.
Tomato – Kg.Tomato – Kg.
Partly sweet and partly sour in taste, Tomatoes are very refreshing, rich in Vitamin C and are almost ubiquitous in any cuisine. Be it a base for curries, salads, pizzas, condiments and even breads, they make for a versatile ingredient.
Coriander Leaves (100 gm.)Coriander Leaves (100 gm.)
Coriander or cilantro is a wonderful source of dietary fiber, manganese, iron and magnesium as well. In addition, coriander leaves are rich in Vitamin C, Vitamin K and protein.
Spinach ( Palak Saag ) – 200 gm.Spinach ( Palak Saag ) – 200 gm.
Spinach is a leafy green vegetable. It is loaded with nutrients and antioxidants, and considered to be very healthy. Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer and reduce blood pressure levels.