Cranberry beans

dried gogij – turnips – these are usually dried in the summer months to be eaten in winter. Taste good with mutton 🙂 PS: Need pic – anyone?

/Nadur/Nadru – Lotus Stems – is a mellow pale colored stalk that persists into the fall, even as the leaves and pods are withering and browning on the edges and tops

Red Chillies – Kashmiri chillies have smooth shinning skin and are fleshy with dark red in color. They are milder than most other varieties and have a deep red colour.

Turnips in english – are, generally, white at the bottom with a light purple blush on the top. Those that are small have the sweetest, most tender flavor.

Also called Purslane – considered a weed generally, but is edible and cooked in traditional kashmiri kitchens.

Radish – various varieties are available – long white ones, round white ones and red small round ones.

Also called Knol Khol or Kohlarabi and is a low, stout cultivar of the cabbage. The leaves can be prepared seperately and are referred to as Monji Haak.

Haak is a leafy green vegetable from mustard – cabbage family . The leaves look like outer cabbage leaves , much darker in color. The aroma and taste is something between cabbage and mustard leaves and the leaves do not get very soft and mushy after cooking like spinach leaves   Read More ...

A small shallot onion with a garliky flavour (which is predominant in Kashmiri Muslim food)