Veg - Vegetable Combo Medium - 3kgs

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Fresh Okra (Bhindi) - 250g

Brand- GG

About the product- Okra has a mild taste and a unique texture, with a peach-like fuzz on the outside. Inside the pod are small, edible seeds.

Recipe- Sauted okra

Trim off and discard the stem ends of the okra pods. Rinse the trimmed pods, carefully pat them dry, and set them aside. Extra water in the cooking process can lead to the slick factor this okra recipe is designed to avoid, so the dryer the better. Peel the garlic clove, cut it in half lengthwise, and slice it crosswise as thinly as possible. Heat a large frying pan over medium-high heat. Once the pan is hot, add the oil, swirl the pan to coat the bottom with the oil, and heat until the oil shimmers, about 30 seconds. Add the garlic and let it sizzle until it just starts to turn golden, about 1 minute. Add the okra, stir to coat it with oil, and combine it with the garlic. Cover and cook, shaking the pan frequently to move the okra pods around inside until the okra is starting to brown on the edges and is tender to the bite, about 8 minutes. Transfer the okra to a serving platter or individual plates. Add the optional tomatoes if using and sprinkle with salt. Serve and enjoy.

Storage- To retain freshness and flavor, store it in a refrigerator.

1 stick (60-70 cm)

Highly Nutritious

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Fresh Drumsticks - 1Pc

Brand- GG

About the Product- It has a rigid, green outer covering. Drumsticks are a popular ingredient in vegetable curries.

Recipe-

Heat oil in a pan. Crackle the cumin first. Then add the ground paste.Be careful when adding the paste. It might splurge. Stir well and then add the turmeric, red chili powder and asafoetida.Saute stirring often till you see oil leaving the sides of the masala.Add the drumsticks and stir so that the masala coats them well.Pour water and season with salt. Cover the pan and let the drumsticks cook till they become tender and well cooked. They should not break and become mushy.Lastly sprinkle garam masala and stir. Garnish the drumstick gravy with coriander leaves. Serve drumstick curry with steamed rice.

Storage- To retain freshness and flavor, store it in a refrigerator.

Fresh Tori/ Turiya

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Ridge Gourd (Turai) (app, 250gms)

Brand- GG

About the Product-  It is a long green fleshy vegetable with white spongy flesh. It is commonly used to prepare many regular dishes such as sambhar,  pakoras,  dal, Raita and chutney.They are rich in fiber and very prominent in Indian cooking.

Recipe- Ridge Gourd Raita

Boil chopped ridge gourd in little water till it is soft. Beat yoghurt along with salt till it is smooth. Heat a tsp. of oil in a pan. Add mustard seeds, cumin seeds, broken urad dal and asafoetida and fry till the dal changes colour to light brown. Then add slit green chilli, broken dry red chilli and curry leaves and sauté for a few seconds. Add this seasoning to the yoghurt mixture and ridge gourd raita is ready to be served.

Storage- To retain freshness and flavor, store it in a refrigerator.

Calabash

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Bottle Gourd (Lauki) - 1kg

Brand- GG

About the Product- This nutritious vegetable has a high water content. It is also known as calabash, long melon, lauki, ghiya, dudhi, laau (in Hindi).

Tip: Taste a small piece of the raw Bottle Gourd before cooking it. If it is unusually bitter, it should not be used.

Recipe- Lauki Curry

Heat oil in a 2 litre pressure cooker. Add 1 teaspoon cumin seeds. Let them splutter and crackle. Then add ½ cup chopped onions. Mix and begin to sauté onions on a medium-low flame. Sauté till onions turn translucent. Now add 1 teaspoon finely chopped ginger and 1 to 2 green chillies (chopped). Sauté for some seconds till the raw aroma of ginger goes away. Then add 1 to 1.25 cups tightly packed tomatoes. Mix and begin to sauté the tomatoes on a medium-low flame. Sauté the tomatoes till they become mushy and pulpy. The oil also starts to leave the masala. In the meantime when the tomatoes are getting cooked, rinse, peel and chop the lauki. When the tomatoes have become pulpy and you see oil releasing from the sides of the masala, then add ½ teaspoon turmeric powder, ½ teaspoon Kashmiri red chili powder and 1 teaspoon coriander powder (optional). Also add 1 pinch of asafoetida (optional). Sauté for a minute. Add 3 cups chopped lauki (bottle gourd or ghiya or dudhi). Sauté for a minute. add salt as per taste.  Pour 1 cup water. Mix very well. Pressure cook lauki sabzi for 3 to 4 whistles or 7 to 8 minutes on medium flame till the lauki is cooked well and becomes mushy. When the pressure settles down on its own, open the lid of the cooker. If you find the lauki sabzi to be more liquid then dry it a little by simmering in the cooker without the lid till you get the desired consistency in the sabzi. Finally add ½ teaspoon Punjabi garam masala powder or garam masala powder. You can also add 2 to 3 tablespoons chopped coriander leaves at this step. Mix well. Serve lauki ki sabzi hot with some phulkas or chapatis.

Storage- To retain freshness and flavor, store it in a refrigerator.

Eggplant

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Fresh Brinjal - 250g

Brand- GG

About the Product- Brinjal is a purple, spongy, absorbent fruit which is typically used as a vegetable in many cuisines.

Recipe- Bharta

Firstly rinse the brinjal with water and pat dry. Keep the stem as with the help of the stem you can turn the brinjal. Then give a cross slit from the bottom and check for worms. Now you can roast the brinjal in open flame. Keep flame to medium or medium-low. Take care while turning the brinjal. Hold the stem and turn. Turn the brinjal after every 2 to 3 minutes on the flame, so that its evenly cooked. If you are not able to hold the stem as its too hot or the heat from the fire is much, then using tongs turn over. Be careful when roasting brinjal. Spread some oil on the brinjal before roasting. You can even skip this step. Alternatively, a few garlic cloves can be embedded in the brinjal before roasting.

Storage- To retain freshness and flavor, store it in a refrigerator

Free

Rich in Vitamin-C and Beta-carotene

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Green Chillies - Free

Brand- GG

About the Product- Green chillies are an integral part of our cuisine and are particularly tasty (if you like it hot!) when eaten raw or sprinkled on top of a dish to make it more spicy! It is a regular ingredient in every household and can be stored for nearly a week.

Recipe- Stuffed Green Chillies

Firstly, in a large mixing bowl take ¾ cup peanut powder. to prepare peanut powder, dry roast peanuts and remove the skin. further blend to coarse powder. Also add in ½ tsp turmeric, ½ tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp garam masala, 1 tsp aamchur, ½ tsp fennel powder, pinch of hing and ½ tsp salt. Combine all the ingredients well. Now slit the medium spices green chilli and remove the seeds with the help of back of spoon.Stuff approximately 2-3 tsp of prepared peanut stuffing. Also heat 2 tbsp oil in a pan and place stuffed mirchi. Cook for a minute or until the blisters appear on chilli. Flip the chillis and cook on all sides keeping the flame on medium. Once the chills are cooked from all sides, add in leftover stuffing mixture and allow to simmer for a minute. Finally, serve stuffed mirchi fry as a appetizer or as a side dish with your dinner.

Health Benefits

- Loaded with antioxidants

- Zero Calories

- Good for cardiovascular system

- Contains capsaicin which is good for common cold and sinus infection

- Rich in Vitamin- C

- Controls sugar level

Storage- To retain freshness and flavor, store it in a refrigerator.

Free

Rich in sulphur

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Garlic - Free

BRAND- GG

About the Product-

Garlic is another common cooking ingredient. It can be added along with ginger to season the dish at the beginning of the cooking process, or garlic-lovers also add it towards the end to retain the particular flavor and aroma.

Recipe- Garlic Lemon Shrimp

In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.

Health Benefits

- Controls blood pressure

- Lowers cholesterol

- Reduces risk of heart disease

- Good for cold and flu

- Improves Memory

Storage- To retain freshness and flavor, store it in a dark, dry place.

Sourced from China

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