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Gongura. Gongura (Hibiscus sabdariffa var. rubra), or Puntikura, or Gogaaku is a variety of the roselle plant grown for its edible leaves in India and in other countries like Fiji. [2] These leaves are used in south-central Indian cuisine to impart a tart flavour. [3] Gongura comes in two varieties, green stemmed leaf and red stemmed.
Google Translate is a web-based free-to-use translation service developed by Google in April 2006. [12] It translates multiple forms of texts and media such as words, phrases and webpages. Originally, Google Translate was released as a statistical machine translation (SMT) service. [12] The input text had to be translated into English first ...
Fenugreek (/ ˈfɛnjʊɡriːk /; Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its leaves and seeds are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient ...
pollen-grains cohering by a waxy texture or fine threads into a single body; pollinium, e.g. in orchids. the tissue in the style of a flower through which the pollen tubes grow. The transfer of pollen from a male organ (such as an anther) to the receptive region of a female organ (such as a stigma). See pollen-mass.
Coleus amboinicus, synonym Plectranthus amboinicus, [1] is a semi-succulent perennial plant in the family Lamiaceae [2] with a pungent oregano-like flavor and odor. Coleus amboinicus is considered to be native to parts of Africa, the Arabian Peninsula, and India, [3] although it is widely cultivated and naturalized elsewhere in the tropics where it is used as a spice and ornamental plant. [2]
A.Lyons. A Chankiri Tree, otherwise known as Rain tree. Samanea saman is a species of flowering tree in the pea family, Fabaceae, now in the Mimosoid clade [5] and is native to Central and South America. [6] It is often placed in the genus Samanea, [7] which by yet other authors is subsumed in Albizia entirely.
Colocasia esculenta is a perennial, tropical plant primarily grown as a root vegetable for its edible, starchy corm. The plant has rhizomes of different shapes and sizes. Leaves are up to 40 by 25 centimetres (15+1⁄2 by 10 inches) and sprout from the rhizome. They are dark green above and light green beneath.
The leaf bases are mixed with curd to make the side dish dethi. The leaves are also coated in besan and fried to make the snack paatwadi or aloowadi. In Gujarat, this leaf is called arbi (or alvi) and is used to make patra. This is a steamed dish similar to patrode, but with gram flour instead of the rice flour used in patrode.