5 Types Of Vegetables In Goa
5 TYPES OF VEGETABLES
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses.
Nowadays, most vegetables are grown all over the world as climate permits, and crops may be cultivated in protected environments in less suitable locations
Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. Many nutritionists encourage people to consume plenty of fruit and vegetables.
1. Tambdi Bhaji (Red Amaranth)
In Konkani, the word “tambdi” means Red, and “bhaji” means vegetable.
Red Amaranth is one of the oldest grown vegetables and can date back to almost 7000 to 8000 years. It is dense in nutrition and hence quite a staple in most Indian home.
Tambdi Bhaji is a red amaranth, which is used widely in the Goan vegetarian cuisine. This is a simple stir fry flavoured with garlic. It is quick to make and is quite nutritious.
The Amaranth leaves are packed with antioxidants, protein, vitamins, calcium, carbohydrates, iron and minerals Highly packed with carbohydrates, proteins, vitamin K, folate, riboflavin, vitamin A, vitamin B6, and vitamin C. They are also an important source of manganese, iron, copper, calcium, magnesium, potassium and phosphorus necessary for maintaining proper mineral balance in the body.
The leaves are high dietary in fiber content that help improve digestive health and reduces constipation. It is easily digestible and good for both young ones and adults.
Recipe
To begin making the Tambdi Bhaji Recipe (Goan Style Red Amaranth Stir Fry), clean wash and chop the red amaranth leaves roughly and keep aside.
Heat oil in a heavy bottomed pan, add the cumin seeds, curry leaves and let it splutter.
Add the garlic cloves and saute for a minute.
Add the chopped onion, green chillies and saute till onions turn translucent.
Add the chopped amaranth, season with salt and let it cook. This will take around 5 minutes.
Once the water is all dried out, add the grated coconut, mix well and switch off the heat.
Serve Tambdi Bhaji .
2. Radishes ( mulo)
Radishes are a fast-growing, annual, cool-season crop. The seed germinates in three to four days in moist conditions with soil temperatures between 18 and 29 °C . Best quality roots are obtained under moderate day lengths with air temperatures in the range 10 to 18 °C . Under average conditions, the crop matures in 3–4 weeks, but in colder weather, 6–7 weeks may be required.
Radishes grow best in full sun in light, sandy loams, with a soil pH 6.5 to 7.0, but for late-season crops, a clayey-loam is ideal. Soils that bake dry and form a crust in dry weather are unsuitable and can impair germination.Harvesting periods can be extended by making repeat plantings, spaced a week or two apart. In warmer climates, radishes are normally planted in the autumn. The depth at which seeds are planted affects the size of the root, from 1 cm (1⁄2 in) deep recommended for small radishes to 4 cm (1+1⁄2 in) for large radishes. During the growing period, the crop needs to be thinned and weeds controlled, and irrigation may be required.
Recipe
1. In a heavy pan or kadai, heat 1.5 tablespoons mustard oil till it becomes medium hot. You can heat oil on a low or medium heat.
2. Then reduce the heat to a low and add ½ teaspoon carom seeds (ajwain). Let them crackle.
3. Now add 1 to 2 green chilies (chopped).
4. Immediately add 1 generous pinch asafoetida powder. Stir and fry again for 2 to 3 seconds. Fry on a low heat.
5. Then add the finely chopped radish.
6. Then add the finely chopped radish.
7. Stir and mix very well.
8.Let the radish cook on a low to medium-low heat. Do not cover the pan. Keep on stirring in between at intervals.
3. Kohlrabi Bhaji (German turnip)
Kohlrabi, also known as German turnip, is a cruciferous vegetable.
Despite its secondary name, kohlrabi is not a root vegetable and does not belong to the turnip family. Instead, it belongs to the Brassica, or mustard family and is related to cabbage, broccoli, and cauliflower .
It has long leafy stems and a round bulb that’s usually purple, pale green, or white. It’s always white-yellow on the inside .
Kohlrabi’s taste and texture are similar to those of broccoli stems and cabbage, although it’s slightly sweeter.
The bulb is widely used in salads and soups but can also be roasted or sautéed. Its leaves and stems are slightly crunchy, and you can cook them similarly to collard greens.
Kohlrabi is a cool-weather crop. It’s in season during the fall, winter, and early spring.
During colder months, you can find kohlrabi at most grocery stores, farmers markets, local food co-ops, or in community-supported agriculture shares.
Even outside of its peak season, kohlrabi is usually available year-round at most grocery stores. Your best chance of finding it is at large grocery stores or markets that have a wide selection of vegetables.
Recipe.
To begin making the Kohlrabi recipe, take kohlrabi and peel the outer fibrous part and cut into small squares.
Heat oil in a heavy bottomed pan. When heated, add cumin seeds and mustard seeds. When they splutter, add a teaspoon of black urad dal.
Saute until the dal tuurns brown. Now add in curry leaves, dry red chillies and turmeric powder.
After 1 minute, add sliced onions and fry till the onion becomes soft.
Add tomato slices and cook till they become little soft. Add fresh peas followed by kohlrabi slices and mix everything.
Now close the lid and cook for some more time mixing at regular intervals
Add spices - coriander powder, red chilli powder and salt as per taste.
Add dry dessicated coconut, mix everything and cook for few minutes by closing lid.
Cook till kohlrabi slices become soft. Turn off the heat and garnish with coriander leaves.
Serve Kohlrabi .
4. Okra (Bhindi)
OKRA (Bhindi) is one of the favourite summer vegetables diet as it grows through the hot months when few other fresh garden vegetables are available. It grows in an elongated lantern shape. It is a fuzzy, green coloured and ribbed pod that is approximately 2-7 inches in length. This vegetable is famously known by its rows of tiny seeds and slimy or sticky texture when cut open.
Okra (also called Lady’s finger) is an important vegetable around the world. It is a powerhouse of valuable nutrients and a good source of vitamin C, vitamin A, folacin, vitamin B and fibre. The vegetable also contains magnesium, potassium and calcium. Fat-free and cholesterol-free okra is low in calories. The extra foliate supplied by this vegetable is beneficial for women during pregnancy.
This vegetable is also high in dietary fibres that help stabilise blood sugar. It can also help reduce cholesterol by binding along with bile acids. The mucilaginous material in the pod also facilitates the binding. This property of the vegetable is comparable to taking statins, the drug that is prescribed in cases of high cholesterol or high fat in blood. This, however, works inside the intestines eliminating the source of high fat that is already attached with bile salts. The vegetable is used for soups and stews or eaten as a fried or boiled vegetable.
Recipe.
1.Heat oil add jeera and fennel seeds, let them splutter.
2.Add the onions and lightly brown them.
3.Add ginger and some water, stir.
4.Add the turmeric powder and stir again.
5.Mix in the bhindi. Pour in the rest of the water and continue stirring.
6.Mix in the bhindi well and add the salt.
7.Sprinkle fennel powder, amchoor powder and sugar.
8.Mix again and sprinkle the pepper powder.
9.Add the lime juice, stir well and serve.
5. Brinja (Solanum melongena)
Brinjal is scientifically known as Solanum melongena L. It belongs to the family Solanaceae. It is an annually growing plant of subtropical and tropical regions grown extensively for its berry-like fruit. This crop is widely grown in China, Bangladesh, Philippines, India and Pakistan.1
This bushy plant is a rich source of flavonoids, alkaloids and other bioactive compounds Like arginine aspartic acids, etc. It has various common names such as Begun (in Bengali), Baigan (in Hindi), Vartaku (in Sanskrit), Vangi (in Marathi) and Brinjal (in English). It is confirmed that there are about 15-20 varieties of brinjals making them available in a wide variety of colours, shapes and from various countries. Brinjals have many Ayurvedic medicinal properties; hence, they are also known as the Father of modern medicine.
Recipe.
1. Rinse and slice 250 grams bharta baingan (brinjal) or 1 large aubergine (having less seeds) in 0.5 cm thickness.
2. In a large bowl or pan take enough water. Soak the brinjal slices for about 10 minutes. The brinjal slices should be immersed in water.
3. Later, drain all the water and take the brinjal slices on a large plate or tray.
4. Sprinkle ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, 1 teaspoon Kashmiri red chili powder and 1 generous pinch asafoetida (hing) on brinjal slices.
5. Sprinkle some salt as per taste.
6. Mix and coat the brinjal slices evenly with the salt and spice powders.
7. Take 4 to 5 tablespoons semolina flour (rava, suji or cream of wheat), gram flour (besan) or rice flour on another plate.
Also, heat 1 to 2 tablespoons of oil on a tawa or frying pan or skillet. For frying each batch of 4 to 5 brinjal slices, add 1 to 2 tablespoons oil.
8. Take each brinjal slice and place it on the rava.
9. Evenly dredge and coat the brinjal slice with the rava. Dust of excess rava.Dust of excess rava by gently tapping the slice.
10. Place the brinjal slices on the tawa or skillet.
11. Fry on medium heat. Let one side become crisp and lightly golden.
12. Then, turn over and fry the second side till crisp and lightly golden. Flip a couple of times more for even frying. This way fry the brinjal in 3 to 4 batches. Add more oil, if required.
13. Remove the fried brinjal slices and place them on kitchen paper towels.