{"title":"Fresh Produce","description":"\u003cp\u003eA South Asian kitchen asks more of its greengrocer than most. A week of cooking might want snake gourd and ridge gourd for a light curry, drumsticks for sambar, a knob of ginger and a handful of green chillies for almost everything, coriander and curry leaves by the bunch, and then the ordinary carrots, onions and potatoes that any house gets through. Supermarkets stock the second half of that list well and the first half badly, which is why so many cooks end up making two trips.\u003c\/p\u003e\u003ch3\u003eWhat we stock\u003c\/h3\u003e\u003cp\u003eOur \u003ca href=\"\/collections\/fresh-vegetables\"\u003efresh vegetables\u003c\/a\u003e cover both halves, from the gourds, roots and greens that a Tamil, Sinhalese or Gujarati kitchen leans on to the everyday staples. \u003ca href=\"\/collections\/fresh-fruit\"\u003eFresh fruit\u003c\/a\u003e follows the same idea, with the mangoes, lemons and limes that go into pickle, sambol and nimbu pani as well as fruit for the bowl. \u003ca href=\"\/collections\/fresh-herbs-and-leaves\"\u003eFresh herbs and leaves\u003c\/a\u003e are sold the way they are used, by the bunch or the bag, so a tempering gets its curry leaves and a kottu gets its coriander.\u003c\/p\u003e\u003ch3\u003eBuying and keeping it\u003c\/h3\u003e\u003cp\u003eProduce is ordered against what sells, not against a forecast, so what is listed is what came in. Most leaves keep best loosely wrapped in the fridge and most gourds prefer the cool and the dark. Roots like ginger, turmeric and cassava hold for a week or more, and anything bunched is worth using in the first few days while the stems are still firm.\u003c\/p\u003e\u003cp\u003eOnce the vegetables are in, the rest of the meal is a short step away in \u003ca href=\"\/collections\/spices-and-masalas\"\u003espices and masalas\u003c\/a\u003e and \u003ca href=\"\/collections\/dals-and-pulses\"\u003edals and pulses\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"amla-indian-gooseberry","title":"Amla (Indian Gooseberry)","description":"\u003cp\u003eAmla, the Indian gooseberry, is a firm, pale green fruit about the size of a large marble, with faint ridges running from top to bottom. It is sharply sour and astringent when raw, with a bitter edge that softens into sweetness after each bite. Indian kitchens turn it into pickle, chutney, murabba in sugar syrup and a tangy dal, and many families eat a slice or two raw with salt and chilli.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash the fruit and cut the flesh away from the hard central stone, which comes out in one piece. For a quick pickle, steam the whole amla for 10 minutes until the segments separate, then toss with salt, turmeric, chilli powder, fenugreek and mustard seeds tempered in mustard oil. For murabba, prick the fruit all over, blanch, and simmer slowly in sugar syrup with cardamom. Grated raw amla goes into a coconut chutney or a rice dish in place of lemon.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called nellikai in Tamil and amla or aonla in Hindi\u003c\/li\u003e\n\u003cli\u003eVery sour raw; cooking and sugar soften it\u003c\/li\u003e\n\u003cli\u003eChoose firm fruit without brown patches\u003c\/li\u003e\n\u003cli\u003eSold in a tied bag\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577672745299,"sku":null,"price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/amla-indian-gooseberry-front.png?v=1792780769"},{"product_id":"apollo-peeled-garlic-1kg","title":"Apollo Peeled Garlic 1kg","description":"\u003cp\u003eApollo Peeled Garlic is a kilo of whole white garlic cloves, peeled and vacuum packed, so the slow job of skinning bulbs is already done. The cloves are firm and creamy white, sized for slicing, crushing or blending straight from the pack. A bag this size suits a household that cooks curry most days, a batch of ginger garlic paste, or a busy party kitchen.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eRinse the cloves you need and cook them, as the label asks. Blend equal weights of garlic and ginger with a little oil and salt for a jar of paste that keeps in the fridge for the week. Slice cloves thinly for a tarka over dal, fry them whole in a Sri Lankan garlic curry with coconut milk and curry leaves, or crush them into marinades for tandoori chicken and lamb chops. The pack keeps unopened at minus 1°C; once opened, keep it in the fridge at 2°C to 4°C and use within 7 days.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eClass I peeled garlic, origin China\u003c\/li\u003e\n\u003cli\u003eVacuum packed with an absorber sachet: remove and discard it, do not eat\u003c\/li\u003e\n\u003cli\u003eWash and cook before eating\u003c\/li\u003e\n\u003cli\u003e1kg pack\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Apollo","offers":[{"title":"Default Title","offer_id":55577676677459,"sku":null,"price":6.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/apollo-peeled-garlic-1kg-front.png?v=1792780779"},{"product_id":"apollo-white-garlic-175g","title":"Apollo White Garlic 175g","description":"\u003cp\u003eApollo White Garlic comes as whole, dry bulbs in a white net, each one 55 to 60mm across with papery white skin flushed with pink. Dry garlic keeps for weeks in the kitchen, and a 175g net holds a few bulbs, enough for a week of everyday cooking. Use it wherever a recipe starts with garlic: the tarka for dal, the masala base for a curry, rasam, or a pan of stir fried greens.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eBreak off as many cloves as you need and leave the rest of the bulb whole, which keeps it fresher. Press each clove under the flat of a knife to loosen the skin, then peel and slice, chop or crush. For a South Indian rasam, crush the cloves with black pepper and cumin; for a North Indian curry, fry minced garlic with onion and ginger until golden before adding the spices. Keep the net somewhere cool, dry and airy, out of the fridge.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eClass I white dry garlic\u003c\/li\u003e\n\u003cli\u003eBulbs 55 to 60mm\u003c\/li\u003e\n\u003cli\u003eOrigin China\u003c\/li\u003e\n\u003cli\u003e175g net\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Apollo","offers":[{"title":"Default Title","offer_id":55577678283091,"sku":null,"price":0.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/apollo-white-garlic-175g-front.png?v=1792780785"},{"product_id":"apollo-white-garlic-350g","title":"Apollo White Garlic 350g","description":"\u003cp\u003eApollo White Garlic in the 350g net holds several whole, dry bulbs of 55 to 60mm, firm under papery white and pink skin. It is the everyday size for a family that cooks Indian or Sri Lankan food most days. Garlic goes into nearly every masala base, into ginger garlic paste, pickles, chutneys and the tempering for dal and sambar.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePull a bulb from the net and break it into cloves as you need them. To peel a handful quickly, crush them lightly with the side of a knife, or soak the cloves in warm water for 10 minutes so the skins slip off. Grind garlic with ginger and green chilli for a fresh paste, slice it for a garlic and chilli tarka over spinach, or roast whole cloves in their skins for a milder, sweeter flavour. Store the net in a cool, dry place with air around it.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eClass I white dry garlic\u003c\/li\u003e\n\u003cli\u003eBulbs 55 to 60mm\u003c\/li\u003e\n\u003cli\u003eOrigin China\u003c\/li\u003e\n\u003cli\u003e350g net\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Apollo","offers":[{"title":"Default Title","offer_id":55577679692115,"sku":null,"price":1.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/apollo-white-garlic-350g-front.png?v=1792780795"},{"product_id":"apollo-white-garlic-700g","title":"Apollo White Garlic 700g","description":"\u003cp\u003eApollo White Garlic in the 700g net is the size for kitchens that get through garlic quickly: a family that grinds fresh ginger garlic paste every week, or anyone cooking biryani or curry for a crowd. The bulbs are whole and dry, with tight white and pink skins, and keep well out of the fridge. Kept somewhere cool and airy, dry garlic lasts for weeks.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePeel a big batch at once by separating the cloves into a bowl of warm water for 10 minutes, then pinch off the skins. Blend with an equal weight of ginger, a pinch of salt and a spoon of oil, and keep the paste in a clean jar in the fridge. Whole cloves go into Sri Lankan garlic curry, pickles and slow cooked lamb; sliced cloves make a crisp tarka for dal. Keep the bulbs you are not using whole and somewhere cool, dry and airy.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWhite dry garlic, origin China\u003c\/li\u003e\n\u003cli\u003eLarge 700g net\u003c\/li\u003e\n\u003cli\u003eStore out of the fridge\u003c\/li\u003e\n\u003cli\u003eGood for batch ginger garlic paste\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Apollo","offers":[{"title":"Default Title","offer_id":55577680675155,"sku":null,"price":3.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/apollo-white-garlic-700g-front.png?v=1792780805"},{"product_id":"ash-gourd","title":"Ash Gourd (India)","description":"\u003cp\u003eAsh gourd, also called winter melon, white pumpkin or petha, is a large oval gourd with green skin dusted in a pale, waxy bloom. Inside, the flesh is white, soft and full of water, with a very mild taste that takes on whatever it is cooked with. South Indian cooks use it in kootu, mor kuzhambu, sambar and avial, and in the north it is candied into petha.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWipe off the bloom, cut the gourd into wedges, peel the skin and scoop out the seeds and the spongy centre. Cube the flesh for a moong dal kootu with coconut and cumin, or simmer it in a yoghurt based mor kuzhambu with green chilli and curry leaves. It cooks in 10 to 15 minutes and turns translucent when done. For petha, soak the cubes in lime water, then cook them in sugar syrup until glossy.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKnown as poosanikai in Tamil and petha in Hindi\u003c\/li\u003e\n\u003cli\u003eA whole gourd keeps for weeks somewhere cool\u003c\/li\u003e\n\u003cli\u003eWrap and refrigerate cut pieces\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577682116947,"sku":null,"price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/ash-gourd-front.png?v=1792780816"},{"product_id":"aubergine-bagged-holland","title":"Aubergine (Bagged, Holland)","description":"\u003cp\u003eA bag of dark purple aubergine, the large, glossy kind known as brinjal or baingan in Indian kitchens. The flesh is creamy and mild, and it soaks up oil and spice as it cooks, turning soft and silky. This is the aubergine for baingan bharta, Sri Lankan wambatu moju, a Bengali begun bhaja or a tray of roasted vegetables.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eFor bharta, char the aubergine whole over a gas flame or under a hot grill, turning until the skin blackens and the inside collapses, then peel and mash with fried onion, tomato, garlic, green chilli and coriander. For wambatu moju, cut it into fingers, rub with turmeric and salt, deep fry until golden, and toss with shallots, green chilli, vinegar, mustard and a little sugar. Slices dusted with chilli and turmeric shallow fry in a few minutes for begun bhaja.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called brinjal or baingan\u003c\/li\u003e\n\u003cli\u003eChoose firm fruit with tight, shiny skin\u003c\/li\u003e\n\u003cli\u003eKeep in the fridge and use within a few days\u003c\/li\u003e\n\u003cli\u003eSold in a tied bag\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577685885267,"sku":null,"price":4.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/aubergine-bagged-front.png?v=1792780819"},{"product_id":"aubergines-sri-lanka","title":"Aubergines (Sri Lanka)","description":"\u003cp\u003eLarge, glossy aubergines with deep purple skin and a green cap, the same vegetable called brinjal or baingan. Each one has plenty of creamy flesh, which makes it the best choice for dishes where the aubergine is charred, mashed or cut into thick slices. Think baingan bharta, bhaingan masala, moussaka, or thick rounds on the barbecue.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eRoast a whole aubergine over a gas flame or on a barbecue until the skin is black and blistered and the flesh is soft through, then scoop it out for bharta with onion, tomato and green chilli, or for a smoky yoghurt dip. Cut thick slices, salt them for 20 minutes if you like, then pat dry and pan fry with turmeric and chilli powder. Cubes go into a dry aloo baingan or a Sri Lankan aubergine curry with coconut milk.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called brinjal or baingan\u003c\/li\u003e\n\u003cli\u003ePick heavy, firm fruit with tight skin\u003c\/li\u003e\n\u003cli\u003eUse within a few days of buying\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577689063763,"sku":null,"price":7.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/aubergines-front.png?v=1792780824"},{"product_id":"avocados","title":"Avocados","description":"\u003cp\u003eGreen skinned avocados with pale, buttery flesh around a large stone. They usually arrive firm, so you can ripen them at home to suit the day you want to eat them. Mash one onto toast, slice it into a salad, or blend it with lime, chilli and coriander for guacamole; in Sri Lanka ripe avocado is often blended with milk and sugar into a thick drink.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eLeave avocados in a fruit bowl at room temperature until they give a little when you press near the stalk, usually 2 to 4 days. To speed this up, put them in a paper bag with a banana. Halve around the stone, twist the halves apart, and scoop out the flesh with a spoon. Squeeze lime or lemon juice over cut flesh to slow browning. Mash with red onion, tomato, green chilli and coriander for a quick chaat style topping.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eRipen at room temperature, then refrigerate\u003c\/li\u003e\n\u003cli\u003eRipe fruit gives slightly near the stalk\u003c\/li\u003e\n\u003cli\u003eLime juice slows browning\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577689751891,"sku":null,"price":1.69,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/avocados-front.png?v=1792780833"},{"product_id":"baby-aubergines","title":"Baby Aubergines (India)","description":"\u003cp\u003eBaby aubergines are small, round and dark purple, the size of a hen's egg, with tender skin and few seeds. They hold their shape when cooked whole, which is why Indian cooks slit and stuff them. They are the aubergine for bharwan baingan, Andhra gutti vankaya, Hyderabadi bagara baingan and Gujarati undhiyu.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eKeep the stalk on and cut a deep cross from the base towards it, leaving the quarters joined at the top. Fill each one with a paste of roasted peanuts, sesame, coconut, chilli powder, coriander, tamarind and jaggery, then cook slowly in oil in a covered pan, turning now and then, for 20 to 25 minutes until soft right through. Halved, they also suit a quick dry curry with potato and a Sri Lankan coconut milk curry.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called brinjal, baingan or vankaya\u003c\/li\u003e\n\u003cli\u003eBest cooked whole or stuffed\u003c\/li\u003e\n\u003cli\u003eChoose firm, shiny fruit with green caps\u003c\/li\u003e\n\u003cli\u003eSold in a tied bag\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577693815123,"sku":null,"price":2.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/baby-aubergines-front.png?v=1792780838"},{"product_id":"baby-potatoes","title":"Baby White Potatoes (UK)","description":"\u003cp\u003eSmall white potatoes with thin, pale skin and waxy flesh that keeps its shape when boiled. Cook them whole and in their skins, no peeling needed. They are the potato for dum aloo, Bombay potatoes, jeera aloo, a Sri Lankan potato tempered curry, or a simple tray roasted with garlic and rosemary.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eScrub the potatoes and boil them whole in salted water for 12 to 15 minutes until a knife slides in. For dum aloo, prick them, fry until golden, then simmer in a yoghurt and onion gravy with Kashmiri chilli and fennel. For jeera aloo, halve the boiled potatoes and toss in hot oil with cumin seeds, turmeric, chilli and lemon. To roast, toss them raw in oil and salt and roast at 200°C for 35 to 40 minutes.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWaxy flesh that holds its shape\u003c\/li\u003e\n\u003cli\u003eCook whole in the skins\u003c\/li\u003e\n\u003cli\u003eStore in the dark, out of the fridge\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577694011731,"sku":null,"price":3.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/baby-potatoes-front.png?v=1792780847"},{"product_id":"banana-flower","title":"Banana Flower (Sri Lanka)","description":"\u003cp\u003eBanana flower, or banana blossom, is the large, teardrop shaped bud from the end of a bunch of bananas, wrapped in deep maroon bracts. Between the bracts sit rows of pale, slender florets, and these are what you cook, along with the tender cream coloured heart. South Indian and Sri Lankan kitchens make it into vazhaipoo poriyal, vadai and kootu, and Bengali cooks into mochar ghonto.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eOil your hands or wear gloves, as the sap stains. Peel away the outer bracts one by one, collecting the florets beneath, and pull out the hard stigma and the papery sheath from each floret. Drop the cleaned florets into water with buttermilk or turmeric so they do not darken. Chop finely and stir fry with mustard seeds, urad dal, curry leaves and grated coconut for poriyal, or mix with soaked chana dal for crisp vazhaipoo vadai. Slice the pale inner heart and cook it the same way.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCalled vazhaipoo in Tamil and mocha in Bengali\u003c\/li\u003e\n\u003cli\u003eOil your hands before cleaning; the sap stains\u003c\/li\u003e\n\u003cli\u003eKeep cut florets in buttermilk or turmeric water\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577695387987,"sku":null,"price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/banana-flower-front.png?v=1792780855"},{"product_id":"bananas","title":"Bananas","description":"\u003cp\u003eA bunch of yellow bananas, sweet and soft when ripe, with a few brown freckles as they reach their best. Eat them as they are, slice them over cereal or porridge, or keep the ripest ones for baking. In Indian and Sri Lankan homes, bananas go into sheera and kesari, fried pazham pori batter, smoothies and lassi.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eLeave the bunch at room temperature until the skins turn fully yellow. Very ripe, well speckled bananas are the sweetest and best for banana bread, pancakes and a mashed banana halwa with ghee and cardamom. Blend one with yoghurt, milk and a pinch of cardamom for a banana lassi. Peeled ripe bananas freeze well in a bag for smoothies.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eRipen at room temperature\u003c\/li\u003e\n\u003cli\u003eSpeckled skins mean sweeter fruit\u003c\/li\u003e\n\u003cli\u003eFreeze peeled ripe bananas for smoothies\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577698074963,"sku":null,"price":11.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/bananas-front.png?v=1792780864"},{"product_id":"beetroot","title":"Beetroot (UK)","description":"\u003cp\u003eRaw beetroot, round and earthy, with deep red flesh under a dusty skin. It tastes sweet and mineral, and its colour runs into everything it touches. South Indian and Sri Lankan cooks grate it for beetroot poriyal or thoran, cook it in a coconut milk curry, or turn it into a halwa with milk and ghee, and it is good roasted or grated raw into salad.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash and peel the beetroot; wear gloves if you want to avoid pink fingers. Grate it and stir fry with mustard seeds, urad dal, curry leaves, green chilli and a handful of grated coconut for a quick poriyal. For a Sri Lankan curry, cut it into thin sticks and simmer with onion, garlic, curry powder and coconut milk until tender. Whole beetroot roasts in foil at 200°C in about an hour, after which the skin rubs off easily.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSold raw, not cooked\u003c\/li\u003e\n\u003cli\u003eThe juice stains: use a plastic board\u003c\/li\u003e\n\u003cli\u003eKeeps for up to 2 weeks in the fridge\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577699025235,"sku":null,"price":2.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/beetroot-front.png?v=1792780875"},{"product_id":"bitter-gourd","title":"Bitter Gourd (Karela)","description":"\u003cp\u003eBitter gourd, known as karela in Hindi and pavakkai in Tamil, is a dark green gourd covered in ridges and bumps, with a clean, sharp bitterness that people who grow up with it come to love. Salting and frying tame the bitterness while leaving its character. It goes into stuffed karela, karela fry, pavakkai pitlai, and Sri Lankan karawila sambol and curry.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eScrape the ridges lightly with a knife, slice the gourd into thin rounds and remove the larger seeds. Rub with salt and turmeric, leave for 20 minutes, then squeeze out the juice; this takes away much of the bitterness. Shallow fry the rounds until crisp and dark, then toss with chilli powder and amchur for karela fry, or mix with sliced shallot, tomato, green chilli and lime for karawila sambol. For stuffed karela, slit the gourds lengthwise, fill with a spiced onion masala and cook slowly in oil.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCalled karela, pavakkai or karawila\u003c\/li\u003e\n\u003cli\u003eSalting and squeezing reduces the bitterness\u003c\/li\u003e\n\u003cli\u003eChoose firm, dark green gourds\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577707512147,"sku":null,"price":12.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/bitter-gourd-front.png?v=1792780878"},{"product_id":"bottle-gourd","title":"Bottle Gourd (Dudhi, India)","description":"\u003cp\u003eBottle gourd, sold as dudhi, lauki or ghiya, is a long, smooth, pale green gourd with soft white flesh that is mostly water. It tastes mild and slightly sweet, and cooks down quickly into whatever spices surround it. Indian homes cook it in lauki chana dal, dudhi kofta curry, raita and a milky dudhi halwa, and in South India as sorakkai kootu.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePeel the gourd with a vegetable peeler, cut it in half and remove any large seeds from the centre. Cube it and cook with soaked chana dal, turmeric, tomato and a cumin and garlic tarka for lauki dal. For kofta, grate it, squeeze out the water, and bind with gram flour, chilli and coriander before frying the balls and simmering them in an onion tomato gravy. Grated and cooked slowly in milk with sugar, ghee and cardamom, it becomes halwa.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called lauki, ghiya, sorakkai or calabash\u003c\/li\u003e\n\u003cli\u003eChoose firm gourds with smooth, unblemished skin\u003c\/li\u003e\n\u003cli\u003eKeeps for about a week\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577708003667,"sku":null,"price":7.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/bottle-gourd-front.png?v=1792780883"},{"product_id":"brown-onions","title":"Brown Onions (UK)","description":"\u003cp\u003eA net of brown onions, the firm, golden skinned onions that start almost every curry. Fried slowly, they turn sweet and deep brown and give a masala its body and colour. Use them for the base of a chicken curry, crisp birista for biryani, onion bhajis, kachumber salad and Sri Lankan seeni sambol.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eFor a curry base, slice or chop the onions and fry them in oil over a medium heat for 12 to 15 minutes, stirring often, until evenly golden brown before adding ginger, garlic and spices. For birista, slice them thinly and deep fry in small batches until crisp and dark gold, then drain on paper and layer through biryani. Thinly sliced raw onion with lemon, salt and chilli powder sits on the side of tandoori dishes.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFirm brown onions in a mesh net\u003c\/li\u003e\n\u003cli\u003eStore cool, dry and away from potatoes\u003c\/li\u003e\n\u003cli\u003eSlow frying brings out their sweetness\u003c\/li\u003e\n\u003cli\u003eSold by the net\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577711411539,"sku":null,"price":3.19,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/brown-onions-front.png?v=1792780889"},{"product_id":"butternut-squash","title":"Butternut Squash","description":"\u003cp\u003eButternut squash has smooth, pale tan skin and a long neck of dense, deep orange flesh, with the seeds held in the round base. Cooked, it is sweet and nutty and turns soft and creamy. It works well in a pumpkin style curry, kaddu ki sabzi, a Sri Lankan coconut milk curry, a squash and lentil dal, or simply roasted with cumin and chilli.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eTrim both ends, peel the skin with a sturdy peeler, then cut the neck from the base and scoop out the seeds. Cube the flesh and cook it with mustard seeds, fenugreek, dried chilli, turmeric and a little jaggery and amchur for a sweet and sour kaddu ki sabzi. Simmer cubes with red lentils, ginger and turmeric for a golden dal. For roasting, toss wedges in oil, cumin seeds and chilli flakes and roast at 200°C for 30 to 35 minutes.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDense, sweet orange flesh\u003c\/li\u003e\n\u003cli\u003eKeeps for weeks whole\u003c\/li\u003e\n\u003cli\u003eThe seeds roast into a crunchy snack\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577718718803,"sku":null,"price":2.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/butternut-squash-front.png?v=1792780895"},{"product_id":"carrots","title":"Carrots","description":"\u003cp\u003eFresh orange carrots, firm and sweet, with the tops trimmed off. They go into almost everything: gajar halwa slow cooked with milk and ghee, a quick carrot pickle with mustard seeds, carrot poriyal with coconut, Sri Lankan carrot curry, vegetable biryani and pulao. Grated raw, they bring crunch to a kosambari salad or a raita.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eFor gajar halwa, grate the carrots finely and cook them in full fat milk over a low heat, stirring often, until the milk has almost gone, then add sugar, ghee, cardamom and chopped nuts and stir until glossy. For a South Indian poriyal, chop them small and stir fry with mustard seeds, urad dal, curry leaves and green chilli, finishing with grated coconut. Cut into sticks with lemon juice, salt and mustard seeds tempered in oil, they make an instant pickle.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFirm, sweet orange carrots\u003c\/li\u003e\n\u003cli\u003eKeep chilled in a loosely closed bag\u003c\/li\u003e\n\u003cli\u003eGrate finely for halwa\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577719210323,"sku":null,"price":2.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/carrots-front.png?v=1792780899"},{"product_id":"cassava","title":"Cassava","description":"\u003cp\u003eCassava, also called manioc, yuca or maravalli kizhangu, is a long starchy root with rough brown bark and dense white flesh. Boiled, it turns soft and slightly sticky with a mild, nutty flavour. In Sri Lanka and Kerala it is boiled and served with coconut sambol or cooked into a coconut milk curry, and across Africa and the Caribbean it is eaten boiled, fried or mashed.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eCassava must always be peeled and cooked before eating. Cut the root into 5cm lengths, slit the skin lengthwise and peel away both the brown bark and the pink layer beneath, then halve each piece and remove the woody core. Boil in salted water for 20 to 30 minutes until tender and splitting. Serve with lunu miris or coconut sambol, cook it in a curry with turmeric, green chilli and coconut milk, or fry the boiled pieces into chips.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called manioc, yuca or maravalli kizhangu\u003c\/li\u003e\n\u003cli\u003eAlways peel and cook thoroughly; never eat raw\u003c\/li\u003e\n\u003cli\u003eUse within a few days; freezes well peeled\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577719832915,"sku":null,"price":3.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/cassava-front.png?v=1792780906"},{"product_id":"cauliflower","title":"Cauliflower","description":"\u003cp\u003eA whole cauliflower, with a tight white head of florets wrapped in fresh green leaves. It is the vegetable behind aloo gobi, gobi paratha, gobi manchurian, cauliflower pakoras and gobi musallam, and it takes on spice beautifully. Roasted whole or in florets, it turns golden and nutty.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePull off the leaves, cut the florets from the stalk and soak them in warm salted water for 10 minutes to clean them. For aloo gobi, fry the florets and cubed potato in oil with cumin seeds, turmeric, ginger and chilli, cover and cook gently until tender, then finish with garam masala and coriander. Grate the florets and stalk for gobi paratha filling, or coat them in a spiced cornflour batter and fry for gobi manchurian. The tender leaves and stalk can be chopped into a dry sabzi.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCalled gobi or phool gobi\u003c\/li\u003e\n\u003cli\u003eChoose a firm, heavy head with tight florets\u003c\/li\u003e\n\u003cli\u003eThe leaves and stalk are edible\u003c\/li\u003e\n\u003cli\u003eSold by the head\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577720586579,"sku":null,"price":3.19,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/cauliflower-front.png?v=1792780912"},{"product_id":"chayote","title":"Chayote (Cho Cho)","description":"\u003cp\u003eChayote is a pale green, pear shaped squash with a puckered base and crisp, juicy flesh. The taste is very mild, somewhere between cucumber and courgette, so it takes on the flavour of whatever it cooks with. In South India it is chow chow or bangalore kathirikai, cooked into kootu, sambar and poriyal; in Sri Lanka it goes into a coconut milk curry; and in the Caribbean it is cho cho, added to soups and stews.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePeel the chayote under running water or with oiled hands, as the cut skin can leave a sticky film. Halve it, remove the soft seed in the middle, and cube the flesh. Cook it with moong dal, cumin, green chilli and coconut for chow chow kootu, or add it to sambar with drumstick and shallots. It cooks in 10 to 12 minutes and keeps a slight bite. Thin slices can also be eaten raw in salad.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called chow chow, cho cho or christophene\u003c\/li\u003e\n\u003cli\u003eVery mild flavour, crisp texture\u003c\/li\u003e\n\u003cli\u003eKeeps for up to 2 weeks in the fridge\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577721405779,"sku":null,"price":1.69,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/chayote-front.png?v=1792780918"},{"product_id":"coconut","title":"Coconut","description":"\u003cp\u003eA whole brown coconut, mature and heavy, with the hard shell still carrying some of its fibrous husk. Inside is a layer of firm white flesh and a little coconut water. Freshly grated coconut is the base of South Indian and Sri Lankan cooking: coconut chutney, pol sambol, thoran and poriyal, avial, and coconut milk squeezed fresh for curry.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePierce the softest of the three eyes with a skewer and drain the water into a glass. Hold the coconut in one hand and tap firmly around its middle with the back of a heavy knife or a hammer, turning as you go, until it cracks into two halves. Scrape the flesh with a coconut grater, or prise it out and grate or blend it. For coconut milk, blend the grated flesh with warm water and squeeze through a cloth; the first pressing is thick, the second thinner.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eShake it: a good coconut sloshes with water\u003c\/li\u003e\n\u003cli\u003eAvoid any with damp or mouldy eyes\u003c\/li\u003e\n\u003cli\u003eGrated coconut freezes well\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577722421587,"sku":null,"price":1.59,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/coconut-front.png?v=1792780923"},{"product_id":"coriander","title":"Coriander","description":"\u003cp\u003eA full bunch of fresh coriander, also called cilantro or dhania, with tender green leaves and long stalks tied together with a band. It has a bright, citrus, slightly peppery taste that finishes almost every curry and dal. Blend it into green chutney, scatter it over biryani and chaat, and stir the chopped stalks into the masala at the start of a dish.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash the bunch in a bowl of cold water to shake out any grit, then dry it well. The stalks carry as much flavour as the leaves: chop them finely and fry with onion, or blend them into chutney. For a green chutney, blend a whole bunch with a handful of mint, green chilli, ginger, lemon juice, salt and a splash of water. Add the leaves at the very end of cooking, as heat dulls them quickly.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called cilantro or dhania\u003c\/li\u003e\n\u003cli\u003eUse the stalks as well as the leaves\u003c\/li\u003e\n\u003cli\u003eKeep stalks in water in the fridge\u003c\/li\u003e\n\u003cli\u003eSold by the bunch\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55577722978643,"sku":null,"price":1.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/coriander-front.png?v=1792780928"},{"product_id":"courgettes","title":"Courgettes","description":"\u003cp\u003eCourgettes are slim summer squash with glossy dark green skin and pale, soft flesh that cooks in minutes. The taste is mild, so they take on whatever spice goes into the pan. In an Indian kitchen they work like lauki or turai: a quick sabzi with cumin and tomato, a South Indian kootu with dal and coconut, or chunks in a mixed vegetable curry.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash and trim both ends; there is no need to peel. For a dry sabzi, cut into half moons, temper cumin seeds and a pinch of hing in oil, add the courgette with turmeric, salt and chilli, and cook uncovered for 6 to 8 minutes so it stays firm. Grate it into paratha dough or pakora batter, or slice lengthways, brush with oil and masala and grill.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSkin and seeds are eaten\u003c\/li\u003e\n\u003cli\u003eCooks quickly; add late to curries\u003c\/li\u003e\n\u003cli\u003eChoose firm courgettes with shiny skin\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628468748627,"sku":null,"price":1.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/courgettes-front.png?v=1793096303"},{"product_id":"cucumbers","title":"Cucumbers","description":"\u003cp\u003eLong green cucumbers, each sealed in a thin film that keeps the skin firm and the flesh crisp. They are cool, watery and mild, and the seeds are small enough to eat. Grate one into raita, dice it with onion and tomato for kachumber, or slice it to go next to biryani, kebabs and a plate of rice and curry.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eRemove the film, wash and trim the ends. For raita, grate the cucumber, squeeze out some of the water, and stir it into whisked yoghurt with salt, roasted cumin and a little chopped mint. For kachumber, dice it small with red onion, tomato and green chilli, then dress with lemon juice, salt and chaat masala just before serving. Cucumber also goes into a Sri Lankan sambol with coconut and lime.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eEat the skin or peel it, as you prefer\u003c\/li\u003e\n\u003cli\u003eSqueeze grated cucumber before adding to raita\u003c\/li\u003e\n\u003cli\u003eKeep away from bananas and tomatoes in the fridge\u003c\/li\u003e\n\u003cli\u003eSold by the piece\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628470387027,"sku":null,"price":1.69,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/cucumbers-front.png?v=1793096310"},{"product_id":"curry-leaves-bag","title":"Curry Leaves","description":"\u003cp\u003eA bag of fresh curry leaves, kadi patta or karuveppilai, picked off the stalks and ready to drop into hot oil. They smell sharp and citrus when crushed and turn nutty once they hit the pan. South Indian and Sri Lankan cooks use them in almost every tempering, from sambar and rasam to coconut chutney, upma, lemon rice and fish curry.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash the leaves you need and pat them completely dry, as wet leaves spit hard in hot oil. Heat oil or ghee, add mustard seeds, and when they pop add a handful of curry leaves with dried chilli and urad dal; they crisp within seconds. Pour this over dal, sambar or a chutney. Fry a few leaves until brittle to crumble over thoran, poriyal or a bowl of rice.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called kadi patta, karuveppilai or karapincha\u003c\/li\u003e\n\u003cli\u003eDry the leaves well before frying\u003c\/li\u003e\n\u003cli\u003eFreeze spare leaves in a bag and use from frozen\u003c\/li\u003e\n\u003cli\u003eSold in a tied bag\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628471796051,"sku":null,"price":1.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/curry-leaves-bag-front.png?v=1793096317"},{"product_id":"eddoes-small","title":"Eddoes (Arbi)","description":"\u003cp\u003eEddoes are small taro corms with shaggy brown skin and white, starchy flesh that turns soft and slightly slippery when cooked. In North India they are arbi, in the South seppankizhangu, and in Sri Lanka kiri ala. They are fried crisp with ajwain and chilli, cooked in a tangy curry with tomato or tamarind, or roasted with masala as a side for rice and dal.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eAlways cook eddoes; never eat them raw. Some people find the sap itchy on the hands, so oil your palms or wear gloves when peeling. The easy way is to boil them whole in salted water for 15 to 20 minutes until a knife slides in, then cool and peel. Slice and shallow fry with ajwain, turmeric, chilli and amchur for arbi fry, or add the pieces to an onion and tomato masala.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called arbi, seppankizhangu or kiri ala\u003c\/li\u003e\n\u003cli\u003eCook before eating\u003c\/li\u003e\n\u003cli\u003eBoil first, then peel and fry\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628477170003,"sku":null,"price":6.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/eddoes-small-front.png?v=1793096329"},{"product_id":"flat-beans-papdi","title":"Flat Beans (Papdi)","description":"\u003cp\u003ePapdi are flat, pale green bean pods with small seeds inside, eaten pod and all. They cook to a tender, slightly sweet bite and hold their shape in a dry sabzi. Gujarati kitchens rely on them for undhiyu and papdi nu shaak, and they also go into mixed vegetable curries, dal and a South Indian poriyal with coconut.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eSnap off the tips and pull away any string along the edges, then cut the pods into short pieces. For papdi nu shaak, temper ajwain and a pinch of hing in oil, add the beans with turmeric, salt and a splash of water, cover and steam for 10 minutes, then finish with ground coriander, chilli and a little jaggery. Add them with potato and aubergine for undhiyu.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called papdi, val papdi or Indian flat beans\u003c\/li\u003e\n\u003cli\u003eRemove the string from the edges\u003c\/li\u003e\n\u003cli\u003ePick pods that snap cleanly\u003c\/li\u003e\n\u003cli\u003eSold in a tied bag\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628478120275,"sku":null,"price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/flat-beans-papdi-front.png?v=1793096333"},{"product_id":"fresh-turmeric","title":"Fresh Turmeric Root","description":"\u003cp\u003eFresh turmeric root, haldi, is a knobbly rhizome with thin tan skin and bright orange flesh inside. It tastes earthy and peppery with a fresh, slightly bitter edge that dried powder loses. Gujarati and Rajasthani cooks make a quick pickle with it, and it is grated into curries, dal, rice and egg dishes, or blended into a paste for Sri Lankan and South Indian curries.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eScrape off the skin with a teaspoon and grate or slice the flesh. Turmeric stains hands, boards and cloth, so use gloves and a plastic board. For a quick haldi achaar, cut the root into thin matchsticks, mix with salt and lemon juice and keep in a jar in the fridge. A small knob grated into a curry does the work of about a teaspoon of ground turmeric.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called haldi or manjal\u003c\/li\u003e\n\u003cli\u003eStains strongly; wear gloves\u003c\/li\u003e\n\u003cli\u003eFreeze peeled root and grate from frozen\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628478677331,"sku":null,"price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/fresh-turmeric-front.png?v=1793096338"},{"product_id":"ginger","title":"Ginger","description":"\u003cp\u003eFresh ginger root, adrak or inji, with thin pale skin and firm, juicy, fibrous flesh. It brings heat and a clean, peppery bite to almost every Indian and Sri Lankan curry. Pound it with garlic for ginger garlic paste, grate it into chai, cut it into matchsticks for dal and stir fries, or blend it into marinades and chutneys.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eScrape the skin off with the edge of a teaspoon; it comes away easily around the knobs. For ginger garlic paste, blend equal weights of ginger and garlic with a little oil and salt, and keep it in a jar in the fridge. Crush a thumb sized piece into a pan of chai as the milk comes to the boil. Fine matchsticks fried with green chilli go on top of dal tadka and a Sri Lankan dal curry.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called adrak, inji or inguru\u003c\/li\u003e\n\u003cli\u003eChoose firm, heavy pieces with smooth skin\u003c\/li\u003e\n\u003cli\u003eFreeze peeled ginger and grate from frozen\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628480807251,"sku":null,"price":5.69,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/ginger-front.png?v=1793096356"},{"product_id":"gotu-kola","title":"Gotu Kola","description":"\u003cp\u003eGotu kola is a leafy green with small, round, scalloped leaves on long, thin stems, sold tied in a bunch. The taste is fresh and green with a light bitterness. Sri Lankans know it as gotukola and eat it most often as a raw mallum, finely shredded with coconut, shallot, green chilli and lime, next to rice and curry. It also goes into kola kenda, a herbal rice porridge.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash the leaves well in several changes of water, as soil collects at the stems. Pick off the leaves with a little of the stem and shred them as finely as you can. For gotukola sambol, mix the shredded leaves with grated coconut, chopped red onion, green chilli, salt and lime juice just before serving so it stays crisp. Use the bunch within a couple of days.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called gotukola, vallarai or Indian pennywort\u003c\/li\u003e\n\u003cli\u003eShred finely and eat raw in mallum\u003c\/li\u003e\n\u003cli\u003eWash well to remove soil\u003c\/li\u003e\n\u003cli\u003eSold by the bunch\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628483068243,"sku":null,"price":11.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/gotu-kola-front.png?v=1793096363"},{"product_id":"green-beans-bagged","title":"Green Beans","description":"\u003cp\u003eA bag of fresh green beans, firm pods that snap cleanly and cook to a sweet, tender bite. Beans are a weekday vegetable across South India and Sri Lanka: chopped fine for a beans thoran or poriyal with coconut, cooked in a Sri Lankan bonchi curry with coconut milk, or added to vegetable pulao, biryani and mixed vegetable sabzi.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eTop and tail the beans and chop them into small pieces, about 1cm. For a poriyal, temper mustard seeds, urad dal, dried chilli and curry leaves in oil, add the beans with salt and a splash of water, cover and cook for 5 to 7 minutes, then stir in grated coconut. For a Sri Lankan bean curry, simmer longer pieces with onion, turmeric, curry powder and thin coconut milk.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called beans or bonchi\u003c\/li\u003e\n\u003cli\u003ePick pods that snap cleanly\u003c\/li\u003e\n\u003cli\u003eChop fine for poriyal and thoran\u003c\/li\u003e\n\u003cli\u003eSold in a bag\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628484772179,"sku":null,"price":8.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/green-beans-bagged-front.png?v=1793096368"},{"product_id":"green-peppers","title":"Green Peppers","description":"\u003cp\u003eGreen peppers, also called capsicum or shimla mirch, are bell peppers picked before they ripen, with thick, crunchy walls and a fresh, slightly bitter taste. They hold their shape in hot oil, which suits a dry sabzi and a stir fry. Use them in aloo shimla mirch, paneer or chicken jalfrezi, chilli chicken, kadai paneer, pizza and fresh salads.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash, cut in half and remove the stalk, seeds and white ribs. For kadai paneer or jalfrezi, cut into squares and stir fry over high heat for 2 to 3 minutes with onion and tomato so the edges char and the centre stays crisp. Stuffed peppers are another favourite: fill with spiced potato or rice and roast until tender.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called capsicum or shimla mirch\u003c\/li\u003e\n\u003cli\u003eCook briefly to keep the crunch\u003c\/li\u003e\n\u003cli\u003eChoose firm peppers with tight, shiny skin\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628485689683,"sku":null,"price":4.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/green-peppers-front.png?v=1793096374"},{"product_id":"green-tomatoes","title":"Green Tomatoes","description":"\u003cp\u003eGreen tomatoes are tomatoes picked before they ripen, firm and pale green, with a sharp, sour taste and dense flesh. They hold up well in cooking, so the tang comes through. Andhra and Tamil kitchens make a hot, sour chutney with them for idli, dosa and rice; Maharashtrian cooks make a quick sabzi; they also go into dal, pickles and fried green tomato slices.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash and cut out the stalk end. For a South Indian green tomato chutney, fry chopped tomatoes with green chilli, garlic and a little tamarind until soft, cool and grind with salt, then temper with mustard seeds and curry leaves. For a quick sabzi, cook diced tomatoes with onion, peanuts, jaggery and goda masala. Thick slices can be dipped in seasoned besan and shallow fried.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSour and firm; good for chutney\u003c\/li\u003e\n\u003cli\u003eRipen to red at room temperature\u003c\/li\u003e\n\u003cli\u003eChoose hard, unblemished fruit\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628486377811,"sku":null,"price":6.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/green-tomatoes-front.png?v=1793096378"},{"product_id":"guava","title":"Guava","description":"\u003cp\u003eGuava, amrood or pera, is a round fruit with green skin that yellows as it ripens and firm white flesh full of small hard seeds. A firm guava is crisp and lightly sweet with a sharp edge; a ripe one is soft and fragrant enough to scent the room. Many people eat it sliced with salt, chilli powder and chaat masala, and ripe guava goes into juice, jam and cheese.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash and eat the whole fruit, skin and seeds included, or cut out the seeds if you prefer. Slice a firm guava into wedges and sprinkle with salt, red chilli powder and a squeeze of lime for a quick snack. Ripe fruit blends well into a guava lassi or juice, and can be cooked with sugar into jelly or a thick guava cheese.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called amrood or pera\u003c\/li\u003e\n\u003cli\u003eGreen and firm for chilli salt; soft for juice\u003c\/li\u003e\n\u003cli\u003eSkin and seeds are eaten\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628487262547,"sku":null,"price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/guava-front.png?v=1793096389"},{"product_id":"iceberg-lettuce","title":"Iceberg Lettuce","description":"\u003cp\u003eIceberg lettuce is a round, tightly packed head of pale green leaves that stay very crisp and cold. It has a mild, clean taste and a lot of crunch. Shred it for kebab rolls, shawarma and burgers, tear it into a green salad, or use whole cupped leaves as wraps for spiced mince, tikka or a chicken stir fry.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePull off any damaged outer leaves. To core it, knock the stalk end firmly on the worktop and twist the core out. Rinse the leaves in cold water and dry them well so dressing sticks. Shred finely with onion and tomato for the salad in a kebab or wrap, or separate whole leaves to fill with hot chilli chicken or keema.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eVery crisp; holds up in wraps\u003c\/li\u003e\n\u003cli\u003eRinse and dry before dressing\u003c\/li\u003e\n\u003cli\u003eChoose a heavy, firm head\u003c\/li\u003e\n\u003cli\u003eSold by the head\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628488147283,"sku":null,"price":2.19,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/iceberg-lettuce-front.png?v=1793096392"},{"product_id":"jackfruit-seeds","title":"Jackfruit Seeds","description":"\u003cp\u003eJackfruit seeds are the large, smooth, oval seeds from inside a jackfruit, covered in a thin pale skin. Once cooked, they turn soft and starchy with a nutty taste close to chestnut. South Indian and Sri Lankan cooks add them to dal, sambar and drumstick curry, fry them with spices as a side, or roast them in their skins as a snack.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eAlways cook the seeds before eating. Boil them in salted water for 20 to 25 minutes, or pressure cook for 2 or 3 whistles, then peel off the white outer skin and the thinner brown skin beneath if you like. Halve them and add to a coconut based curry, a mango and seed curry or a kootu, or fry with turmeric, chilli and curry leaves until golden.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called chakka kuru, palakottai or kos ata\u003c\/li\u003e\n\u003cli\u003eCook before eating\u003c\/li\u003e\n\u003cli\u003ePeel after boiling\u003c\/li\u003e\n\u003cli\u003eSold in a tied bag\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628488573267,"sku":null,"price":12.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/jackfruit-seeds-front.png?v=1793096397"},{"product_id":"leeks","title":"Leeks","description":"\u003cp\u003eLeeks are long white stems with dark green tops, from the same family as onions and garlic, with a sweeter, gentler taste. They melt down when cooked slowly and keep some bite in a quick stir fry. Sri Lankan cooks make a leeks curry and a leeks thel dala with dried chilli; they also go into soups, Indo Chinese fried rice and noodles, and omelettes.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eTrim the root and the tough dark tops, then slit the leek lengthways and rinse between the layers, where soil hides. For a Sri Lankan leeks fry, slice thinly and stir fry with onion, chilli flakes, turmeric, curry leaves and a little Maldive fish or dried shrimp. Sliced leek also goes into a pot of potato soup or a vegetable fried rice.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eRinse between the layers to remove soil\u003c\/li\u003e\n\u003cli\u003eUse the white and pale green parts\u003c\/li\u003e\n\u003cli\u003eChoose firm, straight leeks\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628489392467,"sku":null,"price":3.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/leeks-front.png?v=1793096402"},{"product_id":"lemons","title":"Lemons","description":"\u003cp\u003eWhole lemons with bright yellow skin and sharp, juicy flesh. Lemon juice finishes a lot of Indian food: squeezed over chaat, pakoras, tandoori chicken and dal, stirred into lemon rice with curry leaves and peanuts, or poured into a jug of nimbu pani with salt, sugar and roasted cumin. Whole lemons go into a salted lemon pickle that keeps for months.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eRoll the lemon firmly on the worktop before cutting; it gives more juice. For South Indian lemon rice, temper mustard seeds, chana dal, peanuts, curry leaves and green chilli, add turmeric and cooked rice, then squeeze in the juice of one lemon off the heat. For nimbu pani, mix the juice of two lemons with cold water, sugar, black salt and a pinch of roasted cumin.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called nimbu or elumichai\u003c\/li\u003e\n\u003cli\u003eRoll before squeezing for more juice\u003c\/li\u003e\n\u003cli\u003eGrate the zest before you cut the lemon\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628490539347,"sku":null,"price":0.69,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/lemons-front.png?v=1793096412"},{"product_id":"limes","title":"Limes","description":"\u003cp\u003eFresh limes with thin green skin and very juicy, sharp flesh, with a more floral sourness than lemon. Lime is the souring of choice in Sri Lanka and much of South East Asia: squeezed into pol sambol and gotukola mallum, over grilled fish and kottu, and into Thai curries and salads. In India it goes into chaat, kachumber, chutneys and lime pickle.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eRoll the lime on the worktop and cut it lengthways into wedges for the most juice. For pol sambol, pound dried chilli, red onion and salt, then mix with grated coconut and finish with lime juice to taste. Squeeze a wedge over pani puri water, a plate of bhel or a bowl of dal. Grate the zest into a marinade for fish or chicken before you cut the fruit.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called nimbu or dehi\u003c\/li\u003e\n\u003cli\u003eMore juice at room temperature\u003c\/li\u003e\n\u003cli\u003eYellowish skin is fine; it is often juicier\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628491293011,"sku":null,"price":0.69,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/limes-front.png?v=1793096417"},{"product_id":"long-beans","title":"Long Beans","description":"\u003cp\u003eLong beans, also called snake beans, yardlong beans or payatham kai, are thin, dark green pods that can grow to more than 30cm. They are firmer and less sweet than green beans and stay crunchy after cooking. Sri Lankan kitchens cook them in a long bean curry with coconut milk, and Keralan cooks make achinga payar thoran; they also go into stir fries and Thai salads.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash the bunch and trim the tips, then cut into pieces of 2 to 3cm. For a thoran, temper mustard seeds and curry leaves, add the beans with turmeric, salt and a splash of water, cover for 6 to 8 minutes, then stir in coconut crushed with green chilli, garlic and cumin. For a stir fry, cut longer pieces and cook fast with garlic, chilli and soy sauce.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called snake beans or achinga payar\u003c\/li\u003e\n\u003cli\u003eFirmer than green beans\u003c\/li\u003e\n\u003cli\u003eChoose pods that bend without going limp\u003c\/li\u003e\n\u003cli\u003eSold by the bunch\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628491817299,"sku":null,"price":11.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/long-beans-front.png?v=1793096422"},{"product_id":"methi-fenugreek-leaves","title":"Methi (Fenugreek Leaves)","description":"\u003cp\u003eFresh methi is fenugreek grown for its leaves, small, rounded and soft, on thin green stems. The taste is bitter and nutty with a fragrance close to maple, and a small handful flavours a whole pan. North Indian and Gujarati kitchens use it for aloo methi, methi thepla, methi paratha, methi malai paneer and methi chicken, and it goes into dal and pakoras too.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePick the leaves off the thicker stalks, wash them well in a bowl of water and drain. To soften the bitterness, sprinkle the chopped leaves with salt, leave for 10 minutes and squeeze. For aloo methi, fry cumin and garlic, add cubed boiled potato, turmeric and chilli, then the methi, and cook for 5 minutes. For thepla, knead the chopped leaves into wheat flour with yoghurt, spices and a little oil.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called fenugreek leaves or venthaya keerai\u003c\/li\u003e\n\u003cli\u003eSalt and squeeze to reduce bitterness\u003c\/li\u003e\n\u003cli\u003eUse within a few days\u003c\/li\u003e\n\u003cli\u003eSold by the bunch\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628492505427,"sku":null,"price":1.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/methi-fenugreek-leaves-front.png?v=1793096438"},{"product_id":"mikado-corn-on-the-cob-2-pack","title":"Mikado Corn on the Cob 2 Pack","description":"\u003cp\u003eMikado Corn on the Cob is two whole sweetcorn cobs, pre-cooked and sealed in a vacuum pack, so they can be eaten straight away or heated in a couple of minutes. The kernels are plump, yellow and sweet. Serve them with butter and salt, or the way Indian street sellers do bhutta, rubbed with lime, chilli powder and black salt.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eThe pack says the corn is ready to eat. To heat it, put the cobs in boiling water for a few minutes, warm them on the grill, or pierce the film and microwave for 1 to 2 minutes at 600W. For a masala bhutta, char the cobs briefly over a flame or griddle, then rub with a cut lime dipped in chilli powder and black salt. The kernels can also be cut off for corn chaat or a sweetcorn soup.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePre-cooked and ready to eat\u003c\/li\u003e\n\u003cli\u003eMicrowave 1 to 2 minutes at 600W\u003c\/li\u003e\n\u003cli\u003eOnce opened, refrigerate and use within 1 day\u003c\/li\u003e\n\u003cli\u003eTwo cobs per pack\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Mikado","offers":[{"title":"Default Title","offer_id":55628493062483,"sku":null,"price":3.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/mikado-corn-on-the-cob-2-pack-front.png?v=1793096449"},{"product_id":"mint","title":"Mint","description":"\u003cp\u003eA full bunch of fresh mint, pudina, with bright green, crinkled leaves and a cool, clean scent. In Indian cooking it goes into green chutney for samosas and chaat, layers of biryani, raita, mint lassi and the marinade for lamb and chicken kebabs. Middle Eastern cooks use it in tabbouleh and fresh mint tea.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePick the leaves off the stems, which are tough, and wash them in cold water. For pudina chutney, blend a bunch of mint with coriander, green chilli, ginger, lemon juice, salt and a spoon of yoghurt. Scatter whole leaves between the rice and meat layers of a biryani before sealing the pot. For mint tea, pour boiling water over a handful of leaves and sweeten to taste.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called pudina\u003c\/li\u003e\n\u003cli\u003eUse the leaves; the stems are tough\u003c\/li\u003e\n\u003cli\u003eAdd at the end to keep the colour\u003c\/li\u003e\n\u003cli\u003eSold by the bunch\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628495913299,"sku":null,"price":1.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/mint-front.png?v=1793096458"},{"product_id":"mooli","title":"Mooli (White Radish)","description":"\u003cp\u003eMooli, the long white radish also called daikon or mullangi, has crisp, juicy white flesh and a peppery bite that softens as it cooks. Punjabi kitchens grate it into mooli paratha, and South Indian cooks put it in mullangi sambar and a quick poriyal. Sliced raw with lemon, salt and chilli, it makes a sharp salad for a heavy meal. The leaves can be cooked as a sabzi.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash, trim and peel the mooli, then grate, slice or cube it. For mooli paratha, grate it, salt it and squeeze out the water, then mix with green chilli, ajwain and coriander and stuff into wheat dough. For sambar, add thick rounds to the simmering dal and tamarind and cook until tender. The squeezed juice can go into the paratha dough.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called daikon, mullangi or muli\u003c\/li\u003e\n\u003cli\u003eSqueeze grated mooli before stuffing parathas\u003c\/li\u003e\n\u003cli\u003eChoose firm, heavy roots with smooth skin\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628496699731,"sku":null,"price":2.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/mooli-front.png?v=1793096462"},{"product_id":"moringa-leaves","title":"Moringa Leaves","description":"\u003cp\u003eMoringa leaves come from the drumstick tree, the same tree that gives drumsticks, and are tiny, soft, rounded leaflets on thin stems. They taste green and a little bitter, like a mild spinach with a peppery finish. Tamil cooks make murungai keerai poriyal and add them to adai batter and dal; Sri Lankans make a murunga kola mallum or a leaf curry with coconut milk.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eHold each stem and run your fingers down it to strip the leaflets; discard the stems. Wash the leaves in a bowl of water and drain well. For a poriyal, temper mustard seeds, urad dal, dried chilli and onion, add the leaves with salt and cook for 4 to 5 minutes, then stir in grated coconut. A handful also goes into dal or a thin soup at the end of cooking.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called drumstick leaves, murungai keerai or murunga kola\u003c\/li\u003e\n\u003cli\u003eStrip the leaflets from the stems\u003c\/li\u003e\n\u003cli\u003eCook briefly to keep the colour\u003c\/li\u003e\n\u003cli\u003eSold in a tied bag\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628497387859,"sku":null,"price":16.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/moringa-leaves-front.png?v=1793096467"},{"product_id":"mukunuwenna","title":"Mukunuwenna","description":"\u003cp\u003eMukunuwenna is a leafy green eaten across Sri Lanka, with narrow, soft leaves along thin stems. It has a mild, slightly sweet taste with no bitterness, and cooks down in a few minutes. Most Sri Lankan homes make mukunuwenna mallum with it, the leaves shredded and tossed with coconut, onion, green chilli and lime, to eat with rice and curry. It is also known as ponnanganni keerai in Tamil.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePick the leaves and tender tips off the stems and wash well in several changes of water. Shred finely. For a mallum, heat a little oil, add sliced onion and green chilli, then the leaves with turmeric and salt, and stir for 2 to 3 minutes; take off the heat and mix in grated coconut and a squeeze of lime. It also goes into a lentil and leaf curry.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called ponnanganni keerai or sessile joyweed\u003c\/li\u003e\n\u003cli\u003eMild, with no bitterness\u003c\/li\u003e\n\u003cli\u003eShred and cook for a few minutes\u003c\/li\u003e\n\u003cli\u003eSold by the bunch\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628498141523,"sku":null,"price":11.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/mukunuwenna-front.png?v=1793096474"},{"product_id":"okra","title":"Okra (Bhindi)","description":"\u003cp\u003eOkra, bhindi or vendakkai, is a slim green pod with ridges along its length and rows of small white seeds inside. It has a mild, grassy taste and a natural stickiness that cooks away in a hot, dry pan or thickens a gravy. Indian cooks fry it for bhindi masala and kurkuri bhindi; South Indians make vendakkai poriyal and add it to sambar; Sri Lankans make a bandakka curry with coconut milk.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash the pods and dry them completely before cutting, as water makes them sticky. Trim the stalk end and cut into rounds. For bhindi masala, fry the okra in oil over a medium high heat, uncovered, until it stops being sticky, then add fried onion, tomato, turmeric, chilli, ground coriander and amchur. A squeeze of lemon or a spoon of yoghurt also cuts the stickiness.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called bhindi, vendakkai or bandakka\u003c\/li\u003e\n\u003cli\u003eDry well before cutting\u003c\/li\u003e\n\u003cli\u003eCook uncovered to reduce stickiness\u003c\/li\u003e\n\u003cli\u003eSold in a tied bag\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628501123411,"sku":null,"price":7.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/okra-front.png?v=1793096484"},{"product_id":"pandan-leaves","title":"Pandan Leaves (Rampe)","description":"\u003cp\u003ePandan leaves, rampe in Sri Lanka, are long, flat, glossy green blades with a sweet, grassy scent like vanilla and basmati rice. A piece in the pot perfumes everything around it. Sri Lankan cooks add rampe with curry leaves to almost every curry and to coconut milk rice; across South East Asia pandan scents nasi lemak, kaya and cakes.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash a leaf, tie it in a knot or cut it into short pieces, and add it to the pan with the curry leaves at the start of cooking; lift it out before serving. For fragrant rice, drop a knotted leaf into the pot with the rice and water. For pandan juice to colour sweets, blend chopped leaves with a little water and strain through a cloth.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called rampe or screwpine leaf\u003c\/li\u003e\n\u003cli\u003eUse with curry leaves in Sri Lankan curries\u003c\/li\u003e\n\u003cli\u003eRemove before serving\u003c\/li\u003e\n\u003cli\u003eSold in a bag\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628503253331,"sku":null,"price":1.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/pandan-leaves-front.png?v=1793096492"}],"url":"https:\/\/chandrastores.co.uk\/collections\/fresh-produce.oembed?page=3","provider":"Chandra Stores","version":"1.0","type":"link"}