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Translated:
Gherkins (English)
Vargoli (Hindi)
Tindora (Gujarati)
Tondli (Marathi)
Kovakka (Malayalam)
Dondekai (Telugu)
Tondekayi (Kannada)
Kovaikai (Tamil)
Goli (Rajasthani)
- These tiny oblong shaped vegetables are an unusual treat to an
otherwise monotonous meal. They liven up a spread by their typical
taste. They lend themselves well to stuffing, slicing, frying,
etc. They can be marinated, sauteed, or baked, as against the popular
notion that they are taboo to the oven.
- This vegetable tastes great cooked by itself, or as a combination
with other veggies. Take care to wash hand immediately after cutting
the vegetable, since it tends to stain fingers and make them
rough. But if it does happen, no harm, you hands will be back to
normal in a day or two.
- Always nip of a tiny piece off the top andbase tip, before
cutting, stuffing, etc.
- If you prepare the vegetable ahead of time but cook it just before
serving, it will give out the best appearance of its colour. This does
not mean that the vegetable made ahead of time will get spoilt. The
colour may not remain so green, but there will be no difference in
taste.
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