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Vegetables

We are a leading Service Provider of Okra (Lady Finger), Baby Aubergine, Tindora/Ivy Gourd, Drum Stick, Parval/Pointed Gourd and Guvar/Cluster-Beans from Mumbai, India.

Okra (Lady Finger)
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Okra (Lady Finger)

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Tired of everyday types and combinations? Make some okra. This tasty vegetable Especially lend Itself well for combination with other vegetables. Good for your 2x2!
Okra are among the fruiting. They look a bit like a cross Between a green pepper and zucchini. Also it is called in English "ladies finger" because of the Resemblance. They have a spicy flavor. They can be found in Moroccan, Indian and Creole cuisine. During cutting or long cooking okra as slimy. This "juice" has a large gelatinous thickening power. In okra Creole cuisine is therefore Often overused as a binder.
What can I do with okra?
    Cooking
    Stewing Tomato and Garlic
    Frying peppers with tomato
    A lamstoofschotel Tomato and Olive
    On grill brushed with olive
    Raw in coleslaw
    Baptism into beaten egg okras coat with cornflour and frying 3 minutes at 180 ° C.
What should I When buying okra?
Select firm fresh looking okra without brown spots.
How do I save okra?
Outside the refrigerator in a cool place, about three days. In the refrigerator, the better color, but the flavor is lost faster.
How should I do cleaning and cooking of okra?
Remove the stems, was okra under running water. If Necessary, Cut Into Pieces, do you cook a whole okra, make sure That They Remain When cleaning the whole juice so They Do not lose time cooking. Do you want to use em as a binder in a stew, or just cut em open / in pieces.
Preparation times okra Cooking: about 5 minutes
Grill: 8 minutes
Braising: about 10 minutes
Stir Fry: 3 minutes
What's in okra (Nutritional values per 100 grams raw)? Kcal: 48
Vitamin C 20 mg
Folic Acid: 88 ug
Vitamin B6: 0.22 mg
Magnesium: 71 mg

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Baby Aubergine
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Baby Aubergine

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The eggplant is a delicious fruit that the fruit is considered. This colorful fruit, vegetables can be varied endlessly. When one thinks of eggplant, one thinks of the Mediterranean, delicious dishes like moussaka. But also of Dutch origin, these delicious eggplant available. The quality of the Dutch eggplant is always guaranteed. Remove the Mediterranean from the Dutch soil in the house and enjoy carefree!
What can I do with eggplant?
stir fried with onion, tomato, pepper and Italian seasoning eggplant stew in dry white with garlic, thyme and parsley paste and fry meet beignetbeslag filled with meat or rice and stew in tomato sauce lengthwise into slices, with (olive) oil cover and roast under the grill
What should I buy the eggplant?
Eggplants need to purchase a gift and smooth skin with a matte finish. The crown is bright green. With a slight pressure bounces back the eggplant.
How do I store eggplant?
Store eggplant in the fridge, but in a cool place (15-17 C), such as a pantry. Then they are about 5-7 days. Eggplant cooked (raw first blanch 2 minutes) are least-18C in the freezer in a sealed plastic container up to 12 months.
How should I do cleaning and cooking of eggplant?
Remove the crown and cut into slices or cubes. If you are an eggplant filling, you better leave the crown for strength. Eggplants have a short cooking time, but you can not eat raw! That's because eggplant contains solanine, a natural toxin that gastrointestinal symptoms may occur. This is the same fabric that is also in potatoes. After only two minutes blanching, this material completely disappeared and you can enjoy carefree these tasty vegetable!
Today, not so bitter eggplant. Do you do them on the bitter side, you can prepare for them sprinkle with salt and leave for fifteen minutes. Rinse the salt off afterwards.
Preparation of eggplant Times Cooking: 5 minutes
Stir Fry: 8 minutes
Microwave: 7 minutes
Grilling: 4 - 5 minutes
Braising: about 20 minutes
Steam: approx 8 minutes
What's in eggplant? (Per 100 grams cooked) Kcal: 21,
Vitamin C: 4 mg
Iron: 0.5 mg
Fiber: 2.5 grams,

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Tindora/Ivy Gourd
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Tindora/Ivy Gourd

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Tindora or Ivy gourd is also called by different names like the parwal, kundru, tondli in Marathi, Toroda, kunduri (Oriya), kovai, kundri or kovakkai in Malayalam and kovakka in Tamil, Dondakaya in Telugu or also baby watermelon or little gourd is a tropical vine.
Botanical name of Ivy gourd is coccinia grandis, a perennial herbaceous vine. Ivy gourd is a tropical plant in the pumpkin family and is an aggressive climbing vine that can spread quickly over trees, shrubs, fences and other supports. It is an outdoor plant but prefers a sunny sheltered position and a sandy soil. Being a perennial plant, it can spread vegetative or by seed. The stem is a herbaceous climber or perennial slender climber with occasional adventitious roots forming where the stem runs along the ground. The tendrils are long, elastic with coil-like springy character that can wrap around the host to the entire length. The leaves are classified as palmately simple with five lobes while the shape varies from the heart to pentagon form. The size of the leaves is approximately 5 10 cm in width and length. The flower is large and white about 4 cm in diameter and contains five long tubular petals. The ivy gourd fruit belongs to the berry type: oval and hairless with thick and sticky skin. The raw fruit is green in color and turns bright red when it is ripe. The mature fruit is usually from 25 to 60 mm long by 15-35 mm in diameter and contains several pale, flattened seeds.
Ivy gourd is available after the rainy season for about 6 months in a year. Most of the people love to grow this vegetable in their own kitchen garden. A variety of dishes can be prepared with this versatile vegetable like fries, chutney or stuffed with masala. Few also like to add it in Gojju which is usually prepared with the tender ivy guard. This fresh tender gourd is an easy dish for starters and a summer delight!
Coccinia grandis’ native ranges from Africa to Asia including India, Philippines, China, Indonesia, Malaysia, Thailand, and Vietnam, eastern Papua, New Guinea and Northern Territories (Australia) (PIER, 2003). Seeds or fragments of the vine can be relocated and lead to viable offspring. Once Ivy Gourd is established, it is presumed that it is spread by birds, rats and other mammals. In Hawaii, PIER (2001) suggests that the fruit may be dispersed by pigs. Long distance dispersal is most commonly carried out by humans due to its culinary uses or by mistake. Coccinia grows in dense blankets that shade other plants from sunlight and high-jacking nutrients. Native to tropical Africa and Asia, it was introduced to Hawai’i as a backyard food crop. It is sometimes tolerated along garden fences and other outdoor features because of its attractive white flowers.
Ivy gourd’s various medicinal qualities describes that the juice of the roots and leaves is used in the treatment of diabetes. The leaves are used as a poultice in treating skin eruptions. The plant is used as a laxative. It is used internally in the treatment of gonorrhea. Aqueous and ethanol extracts of the plant have shown hypoglycemic principles. Some counties in Asia like Thailand prepare traditional tonic like drinks for medicinal purposes.
There are a variety of recipes from all over the world that list Ivy Gourd as the main ingredient. It is often compared to bitter melon. The fruit is commonly eaten in Indian cuisine. Natives of Thailand, Indonesia, and other Southeast Asian countries also consume the fruit and leaves. Cultivation of ivy gourd in home gardens has been encouraged in Thailand due to its being a good source of several micronutrients, including vitamins A and C. It is eaten as a curry, by deep-frying it; stuffing it with masala and sautéing it; or boiling it first in a cooker and then frying it. It is also used in sambar, a vegetable and lentil-based soup.
Ivy gourd is rich in beta-carotene.

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Drum Stick
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Drum Stick

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We are the preferred exporter of fresh drumsticks and have been appreciated by our esteemed customers due to consistency in our quality. Our experts and quality analysts take strict procedures regarding the quality of drumsticks while procuring it from the local merchants. The drumstick we export retain their healthy color and there nutritional value so that our customer can enjoy the rich taste of our drumsticks.

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Parval/Pointed Gourd
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Parval/Pointed Gourd

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Colloquially, in India, it is often called green potato. It is widely cultivated in the eastern part of India, particularly in Orissa, Bengal, Assam, Bihar, and Uttar Pradesh. It is a vine plant, similar to cucumber and squash, though unlike those it is perennial. It is a dioecious (male and female plants) vine (creeper) plant with heart-shaped leaves (cordate) and is grown on a trellis. The fruits are green with white or no stripes. Size can vary from small and round to thick and long - 2 to 6 inches (5 to 15 cm). It thrives well under a hot to moderately warm and humid climate.
Chopped pointed gourd
To prepare pointed gourd for cooking, wash thoroughly, then cut in half lengthwise and scrape out the seeds with a sharp spoon or corer and discard.Put the washed and peeled gourd on a chopping board and chop them in small 1-2 inch sized pieces with a sharp knife.The gourd can be chopped into big chunks or small pieces as per the recipe.
Pointed gourd cubes- Remove the outer rind and take out the fleshy interiors. Deseed the gourd and place on the chopping board. Cut the gourd into small cubes with a sharp chopping knife and relish them in curries.
Pointed gourd Juliennes- With a sharp knife the gourd is sliced on four sides to create a thick rectangular stick, and then cut lengthwise into approximately 3 mm (1/8 inch) slices. Stacking these slices and again cutting lengthwise into strips creates thin uniform square sticks called juliennes. It is applied to deep frying or in stir fry techniques.
Grated gourd- this requires grating the pointed gourd (after peeling) in a hand held grater.
Pointed gourd peels- Peel the gourd with the peeler and the peels can be later used in soups or therapeutic stews.
Sliced pointed gourd Cut the gourd longitudinally to get thin or thick strips or slices as per the recipe.
How to select
Young immature pointed gourds are the best for cooking: the skin is bright green in color, the flesh inside is white, and the seeds are small and tender. Do not use mature pointed gourds as they tend to be less flavourful. The fully ripe fruit turns orange and mushy, is too sweet to eat.
Culinary Uses
    It is used as ingredients of soup, stew, curry, sweet, or eaten fried and as dorma with roe or meat stufings.
    Parwal can be is cooked in variety of ways such as a boiled for soups and stews, curried or fried.
    Parwal soup is traditionally prepared for sick people in Nepal
    In the cuisines of South Asia and the West Indies, it is often prepared with potatoes and served with yogurt on the side or used in subzis.
    In Indonesia, pointed gourd is prepared in various dishes, such as stir fry, cooked in coconut milk, or steamed.
How to store
To store pointed gourd, wash and dry them gently and place them in bags. They should last a week, when stored in refrigerator at 50° F.
Health benefits
    Pointed gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium.
    From the ayurvedic perspective, pointed gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver.

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Guvar/Cluster-Beans
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Guvar/Cluster-Beans

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The guar bean or cluster bean , is an annual legume, is the source of guar gum. Guar can be eaten as a green bean, but is more important as the source of guar gum. Young, fresh cluster beans have a narrow and long body with tiny pods. They are very popular vegetable. they are native to India and are widely grown, not only in Andhra but also in other parts of country (dry, warm and arid regions). Young ones are harvested for vegetable use. The mature pods - the seeds are harvested to be dried and powdered to flour known as guar gum. Guar gum is used as thickening agent in commercial food preparations like ice creams etc. The cluster beans are not only low in calories but are also very effective in lowering the blood sugar and cholesterol levels. Rajasthan grows most of the guar produced in India and it is harvested in October-November. However this vegetable can be found throughout the year in most markets.
Chopped cluster beans
Even the young, fresh cluster beans need to be topped and tailed and may also need stringing. Just pluck the end of a cluster bean with your hand, and then pull downward; if a thick thread comes away, the bean need stringing, so do the same on the other side. The beans can then be sliced either using a sharp knife or with your hands. Cut or pluck them to pieces of one-inch length.
How to select
The bean must be picked when young and tender as it becomes woody, fibrous and hairy as it matures and becomes inedible.
Culinary Uses
    Add the cut cluster beans to boiling, salted water and cook until just tender and drain. Usually one or two minutes is sufficient. When overcooked, beans turn to flabby, flavorless things. So keep an eye on them and do not overcook.
    They Cluster beans are often cooked like broad beans are cooked. Cluster beans are stringed and chopped into small pieces. Chopped cluster beans are boiled in water till soft and added to tempered oil along with some ground spices. Cluster beans curry is finally finished with a good amount of scraped coconut.
    Tender cluster bean pods dish up as a popular vegetable all over India. They can be curried, fried, steamed or boiled.
How to store
Store fresh cluster beans unwashed in the refrigerator for up to three to four days. Wrap them in paper towel or place in a paper bag. Avoid storing them in plastic as trapped moisture will hasten spoilage. Check your beans often and discard any that develop soft or dark spots.
Health Benefits
    Rich in dietary fibre. Studies show that a diet rich in dietary fibre lowers blood cholesterol levels.
    A cup of cooked cluster beans contains nearly 110 calorie. Most of the pod is protein, while the seeds are largely carbohydrate-rich endosperm.

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Saragwa/Drumstick

Saragwa/Drumstick

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Chauli/String Beans

Chauli/String Beans

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Punjabi Tinda

Punjabi Tinda

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