{"title":"Fresh Vegetables","description":"\u003cp\u003eMost of what makes South Asian vegetable cooking distinctive is simply not on a supermarket shelf. Snake gourd, ridge gourd, bitter gourd and ash gourd each behave differently in the pan, drumsticks need a long simmer to give up their flavour to a sambar, and plantain, cassava and yam want boiling before anything else happens to them. Get those wrong at the shop and the dish is wrong before you start.\u003c\/p\u003e\u003ch3\u003eHow it is cooked\u003c\/h3\u003e\u003cp\u003eA good deal of it comes down to a tempering and a short cook: mustard seeds and curry leaves in hot oil, then the vegetable cut small, turmeric, a little chilli, and coconut at the end. Gourds give up water and need no help; roots want salt and time. Bitter gourd is salted and rested before frying to take the edge off. Green chillies and ginger go into almost everything, which is why they are worth buying little and often instead of in bulk.\u003c\/p\u003e\u003ch3\u003eChoosing and storing\u003c\/h3\u003e\u003cp\u003eGourds should feel heavy and firm with taut skin, and a drumstick should snap cleanly instead of bending. Keep gourds and leafy vegetables in the fridge and roots somewhere cool and dark, and do not wash anything until you are ready to cook it, since water on the skin is what starts it going.\u003c\/p\u003e\u003cp\u003eFor the tempering itself, the \u003ca href=\"\/collections\/spices-and-masalas\"\u003espices and masalas\u003c\/a\u003e department has the mustard seed, turmeric and curry powder these dishes run on, and \u003ca href=\"\/collections\/oils-and-ghee\"\u003eoils and ghee\u003c\/a\u003e has the coconut and gingelly oil that give them their accent.\u003c\/p\u003e","products":[{"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":"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":"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":"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":"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":"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":"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":"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":"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":"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":"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":"pointed-gourd","title":"Pointed Gourd (Parwal)","description":"\u003cp\u003ePointed gourd, parwal or potol, is a small, oval green gourd with pale stripes and pointed ends. The flesh is mild and soft, with seeds that become tender when cooked. Bengali kitchens cook it as potol bhaja, aloo potol curry and potol dolma, stuffed with spiced fish or paneer; in Bihar and Uttar Pradesh it is cooked as a dry parwal sabzi.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash the gourds and scrape the skin lightly with a knife; some cooks leave stripes of skin on. Trim the ends and cut in half lengthways, or keep them whole to stuff. For potol bhaja, rub the halves with turmeric and salt and shallow fry until golden. For aloo potol, fry with potato wedges, then simmer in a ginger, cumin and tomato gravy.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called parwal or potol\u003c\/li\u003e\n\u003cli\u003eScrape the skin lightly before cooking\u003c\/li\u003e\n\u003cli\u003eChoose firm gourds without yellowing\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":55628508496211,"sku":null,"price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/pointed-gourd-front.png?v=1793096511"},{"product_id":"pumpkin-wedge","title":"Pumpkin Wedge","description":"\u003cp\u003eA wedge cut from a large pumpkin, with bright orange flesh and a thick grey green skin, so you can buy what one meal needs. The flesh is sweet and turns soft and velvety when cooked. Use it for a Sri Lankan wattakka curry with coconut milk, kaddu ki sabzi with fenugreek seeds, Keralan erissery, sambar, or a roasted pumpkin soup.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eScoop out the seeds and stringy pulp, then cut the wedge into chunks and peel with a sharp knife, or leave the skin on for curries where it softens. For kaddu ki sabzi, temper fenugreek seeds, cumin and dried chilli, add the pumpkin with turmeric and salt, cover and cook until soft, then finish with a little jaggery and amchur. Simmer chunks in coconut milk with turmeric and curry leaves for wattakka curry.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called kaddu, parangikai or wattakka\u003c\/li\u003e\n\u003cli\u003eSweet flesh that cooks soft\u003c\/li\u003e\n\u003cli\u003eWrap the cut face and refrigerate\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":55628513313107,"sku":null,"price":3.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/pumpkin-wedge-front.png?v=1793096534"},{"product_id":"purple-yam","title":"Purple Yam","description":"\u003cp\u003ePurple yam, ratawala or kavuttu valli kizhangu, is a large tuber with rough, brown skin and purple or purple streaked flesh inside. Cooked, it is soft and starchy with a mild, earthy sweetness, a little like sweet potato. Sri Lankan cooks boil it to eat with coconut sambol, or cook it in a coconut milk curry; in Kerala it goes into kootu and puzhukku, and in the Philippines it is ube for sweets.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eAlways cook yam; never eat it raw. The sap can itch, so oil your hands or wear gloves. Peel off the thick skin with a sharp knife and cut into cubes, putting them straight into water to stop browning. Boil in salted water with turmeric for 15 to 20 minutes until soft, then eat with pol sambol, or mash into a curry with coconut, cumin and green chilli.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called ratawala or ube\u003c\/li\u003e\n\u003cli\u003eCook before eating\u003c\/li\u003e\n\u003cli\u003eWear gloves to peel\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628514853203,"sku":null,"price":11.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/purple-yam-front.png?v=1793096544"},{"product_id":"red-cabbage","title":"Red Cabbage","description":"\u003cp\u003eRed cabbage is a tight, heavy head of deep purple leaves with white veins, crisp and peppery raw and sweeter when cooked. Shred it raw into slaw, salads and wraps for colour and crunch, or cook it the South Indian way as a cabbage thoran or poriyal with mustard seeds, coconut and curry leaves. It also goes into stir fries, fried rice and a quick pickled cabbage.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePull off the outer leaves, quarter the cabbage through the core and cut the core out. Shred thinly. For a thoran, temper mustard seeds, urad dal and curry leaves, add the cabbage with turmeric and salt and cook uncovered for 5 to 6 minutes so it keeps some bite, then add coconut crushed with green chilli. A splash of lemon juice keeps the colour bright.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCrisp raw, sweeter cooked\u003c\/li\u003e\n\u003cli\u003eAdd lemon or vinegar to keep the colour\u003c\/li\u003e\n\u003cli\u003eChoose a heavy head with tight leaves\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":55628521800019,"sku":null,"price":1.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/red-cabbage-front.png?v=1793096563"},{"product_id":"red-peppers","title":"Red Peppers","description":"\u003cp\u003eRed peppers are bell peppers left on the plant to ripen fully, so they are sweeter and softer than green peppers, with thick, glossy red walls. They add colour and a mild sweetness to Indian and Indo Chinese dishes: paneer tikka skewers, jalfrezi, chilli paneer, Manchurian, fried rice, and a roasted red pepper chutney or soup.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash, halve and remove the stalk, seeds and white ribs. For paneer tikka, cut into large squares and thread onto skewers with paneer and onion after marinating in spiced yoghurt, then grill. For a quick roasted pepper dip, char whole peppers over a flame or under the grill, peel, and blend with garlic, chilli, roasted cumin and a little oil.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called red capsicum\u003c\/li\u003e\n\u003cli\u003eSweeter than green peppers\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":55628526551379,"sku":null,"price":4.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/red-peppers-front.png?v=1793096583"},{"product_id":"ridge-gourd","title":"Ridge Gourd","description":"\u003cp\u003eRidge gourd, turai, peerkangai or wetakolu, is a long, dark green gourd with sharp ridges running from end to end. Under the ridges the flesh is pale, soft and spongy, with a delicate, slightly sweet taste. It cooks quickly into a tender sabzi, a South Indian kootu or peerkangai dal, and a Sri Lankan wetakolu curry; the peeled ridges can be ground into a chutney.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash the gourd and peel off the hard ridges with a peeler, leaving some of the green skin between them. Taste a small piece raw; if it is bitter, discard the gourd. Cut into cubes. For turai ki sabzi, fry cumin, onion and green chilli, add the gourd with turmeric and salt and cook covered for 8 to 10 minutes; it releases its own water. Keep the peelings to fry and grind with chilli, garlic and tamarind for chutney.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called turai, peerkangai or wetakolu\u003c\/li\u003e\n\u003cli\u003ePeel the ridges before cooking\u003c\/li\u003e\n\u003cli\u003eTaste a piece raw and discard if bitter\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628527305043,"sku":null,"price":7.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/ridge-gourd-front.png?v=1793096588"},{"product_id":"snake-gourd","title":"Snake Gourd","description":"\u003cp\u003eSnake gourd, padwal, pudalangai or pathola, is a long, slim gourd with pale green skin streaked with white, here cut into lengths. The flesh is mild, soft and slightly sweet. Tamil and Keralan kitchens cook it in pudalangai poriyal, kootu with moong dal and a coconut curry; Sri Lankans make a pathola curry with coconut milk or a dry fry with Maldive fish.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eScrape the skin lightly with a knife to remove the waxy coating, then split each piece lengthways and scoop out the soft seeds and pulp. Slice into half moons. For a poriyal, temper mustard seeds, urad dal and curry leaves, add the gourd with turmeric and salt, cook covered for 5 to 7 minutes, then stir in grated coconut. For a kootu, simmer with cooked moong dal and ground coconut, cumin and chilli.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called padwal, pudalangai or pathola\u003c\/li\u003e\n\u003cli\u003eScoop out the seeds before cooking\u003c\/li\u003e\n\u003cli\u003eChoose firm pieces without yellowing\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55628528025939,"sku":null,"price":11.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/snake-gourd-front.png?v=1793096593"},{"product_id":"spring-onions","title":"Spring Onions","description":"\u003cp\u003eSpring onions, also called scallions or hara pyaz, are young onions with slim white bulbs and long, hollow green tops. Both parts are eaten: the white end is sharp and crisp, the green milder and fresh. They go into Indo Chinese fried rice, noodles and chilli chicken, a Punjabi hara pyaz sabzi with besan, salads, raitas and stuffed parathas.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eTrim the roots and any dry tips and rinse. Slice the white and green parts separately; the whites go in earlier with the other aromatics, the greens at the end. For a quick sabzi, fry the chopped whites with cumin and green chilli, add the greens and a spoon of besan or a handful of potato, and cook for 5 minutes. Scatter sliced greens over fried rice, noodles and dal.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called scallions or hara pyaz\u003c\/li\u003e\n\u003cli\u003eUse both the white and green parts\u003c\/li\u003e\n\u003cli\u003eAdd the greens at the end\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":55628528877907,"sku":null,"price":0.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/spring-onions-front.png?v=1793096597"},{"product_id":"taro","title":"Taro","description":"\u003cp\u003eTaro is a starchy root with ringed, hairy brown skin and creamy white flesh that cooks to a soft, slightly sticky texture. It goes by arbi or arvi in Hindi, seppankizhangu in Tamil and kiri ala in Sinhala, and the Caribbean kitchen knows it as dasheen or eddo. Cooks boil it and fry it with ajwain and chilli, simmer it in a sour curry with tomato or tamarind, or roast it in thick slices.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eTaro must always be cooked. Oil your hands or wear gloves while peeling, as the raw sap can itch. Boil the roots whole in salted water for 15 to 20 minutes until a knife slides in, cool, peel and cut into rounds. Toss with turmeric, chilli powder and ajwain, then shallow fry until the edges crisp for arbi masala, or add the boiled pieces to a gravy of onion, tomato and dried mango powder.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called arbi, arvi, seppankizhangu or kiri ala\u003c\/li\u003e\n\u003cli\u003eNever eat it raw\u003c\/li\u003e\n\u003cli\u003eChoose firm roots with no soft or mouldy patches\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55646331568467,"sku":null,"price":6.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/taro-front.png?v=1793195685"},{"product_id":"thai-green-aubergines","title":"Thai Green Aubergines","description":"\u003cp\u003eThai green aubergines are round, golf ball sized fruit with pale green skin streaked in white and a firm, seedy flesh. They have a slightly bitter edge and hold their shape in a curry, soaking up coconut milk and spice without going to mush. Thai cooks quarter them into green and red curries, and they work in a South Indian kuzhambu or a Sri Lankan coconut curry in the same way as small purple brinjals.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eRinse, trim the stalks and cut each one into quarters just before it goes into the pot, dropping the pieces into salted water if you need to hold them. Simmer in a green curry with coconut milk, basil and lime leaves for about 8 minutes, until tender but still whole. For an Indian dish, cut a cross into the base, stuff with a roasted peanut and spice paste, and cook covered in a little oil until soft.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called makheua pro or Thai eggplant\u003c\/li\u003e\n\u003cli\u003eSkin and seeds are eaten\u003c\/li\u003e\n\u003cli\u003eChoose firm aubergines with tight, unwrinkled skin\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":55646331797843,"sku":null,"price":6.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/thai-green-aubergines-front.png?v=1793195691"},{"product_id":"turnips","title":"Turnips","description":"\u003cp\u003ePurple top turnips have smooth white skin that blushes violet at the crown and crisp white flesh with a peppery bite. In Punjab and Kashmir they are shalgam or gogji, cooked down with onion, ginger and garam masala into a soft winter sabzi, or simmered with mutton. They also go into the sharp mustard pickles of North India and into a British stew with carrot and swede.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePeel thinly and cut into chunks. For shalgam masala, fry onion, ginger, garlic and green chilli, add the turnip with turmeric, coriander powder and salt, cover and cook for 15 to 20 minutes until soft, then mash lightly and finish with garam masala and a little jaggery. For a pickle, cut into thin batons, sun dry for a few hours and mix with mustard oil, crushed mustard seed and chilli.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called shalgam or gogji\u003c\/li\u003e\n\u003cli\u003eSmaller turnips are sweeter and less woody\u003c\/li\u003e\n\u003cli\u003eChoose heavy, firm 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":55646331961683,"sku":null,"price":6.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/turnips-front.png?v=1793195695"},{"product_id":"vine-tomatoes","title":"Vine Tomatoes","description":"\u003cp\u003eVine tomatoes are ripened and sold still attached to the green stem, which keeps the fruit firm and gives them a strong, fresh tomato smell. The flesh is juicy with a good balance of sweet and sharp. They cook down into the base of most curries, go into rasam and tomato chutney, and slice well for kachumber or a sandwich.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePull the tomatoes off the vine as you need them and rinse. For a curry base, chop or grate them into onion, ginger and garlic that has browned in oil, add the ground spices and cook until the oil separates. For rasam, crush two tomatoes into tamarind water with pepper, cumin and garlic and bring to a froth. Thin slices with salt, pepper and red onion make a quick salad next to rice and curry.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eLeave them on the vine until you cook\u003c\/li\u003e\n\u003cli\u003eRoom temperature keeps the flavour\u003c\/li\u003e\n\u003cli\u003eChoose deep red, firm tomatoes\u003c\/li\u003e\n\u003cli\u003eSold loose on the vine\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55646332420435,"sku":null,"price":4.19,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/vine-tomatoes-front.png?v=1793195710"},{"product_id":"white-cabbage","title":"White Cabbage","description":"\u003cp\u003eWhite cabbage is a dense, heavy head of tightly packed pale green leaves with a crisp, sweet crunch. Shredded fine, it cooks in minutes for a Kerala cabbage thoran with coconut and mustard seeds, a Gujarati sambharo, or a Punjabi patta gobhi sabzi with peas and potato. Raw, it makes a sharp coleslaw or a Sri Lankan gova mallum.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePull off the outer leaves, cut the head into quarters and slice out the hard core, then shred as finely as you can. For thoran, splutter mustard seeds, urad dal and curry leaves in coconut oil, add the cabbage with turmeric and green chilli, and stir fry for 5 minutes before tossing in grated coconut. Keep the lid off so it stays crisp. Leftover leaves go into spring rolls, momos or a vegetable soup.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called patta gobhi, muttaikose or gova\u003c\/li\u003e\n\u003cli\u003eA whole head keeps for up to 2 weeks in the fridge\u003c\/li\u003e\n\u003cli\u003eChoose a head that feels heavy for its size\u003c\/li\u003e\n\u003cli\u003eSold whole\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55646332584275,"sku":null,"price":1.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/white-cabbage-front.png?v=1793195716"},{"product_id":"yellow-cucumber","title":"Yellow Cucumber (Dosakai)","description":"\u003cp\u003eYellow cucumber is a plump, oval Indian cucumber with yellow skin striped in dark green, a firm pale flesh and a seedy centre. It tastes mild and faintly sour, and it is cooked far more often than eaten raw. In Andhra it is dosakai, cooked into dosakai pappu with toor dal and made into a tangy pachadi chutney; Kerala cooks use the same cucumber, vellarikka, in moru curry and olan.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePeel, halve lengthways, scoop out the seeds and taste a small piece first, as the odd cucumber can be bitter. Cut into cubes and cook with toor dal, turmeric, green chilli and tomato until soft, then finish with a tadka of mustard seeds, garlic and curry leaves for pappu. For pachadi, grind raw cubes with roasted chilli, mustard seeds, tamarind and salt to a coarse chutney.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called dosakai, vellarikka or Madras cucumber\u003c\/li\u003e\n\u003cli\u003eTaste before cooking and discard any bitter fruit\u003c\/li\u003e\n\u003cli\u003eKeeps well whole at room temperature\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55646334255443,"sku":null,"price":8.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/yellow-cucumber-front.png?v=1793195727"},{"product_id":"yellow-peppers","title":"Yellow Peppers","description":"\u003cp\u003eYellow peppers are sweet, thick walled bell peppers with glossy skin and a crisp, juicy bite. They are milder and sweeter than green peppers and keep their bright colour when cooked. Cut them into squares for a jalfrezi or chilli paneer, slice them into a stir fry or fajitas, or eat them raw with hummus and in salads.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eCut around the stalk, pull out the seeds and pith, rinse and slice. For a jalfrezi, add pepper squares to the pan in the last 5 minutes with onion petals and green chilli so they keep some crunch. For chilli paneer, toss strips over high heat with garlic, soy sauce and spring onion. Halved and filled with spiced potato or rice, they roast in about 30 minutes.\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\u003eAdd late to curries for 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":55646334353747,"sku":null,"price":4.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/yellow-peppers-front.png?v=1793195732"}],"url":"https:\/\/chandrastores.co.uk\/collections\/fresh-vegetables.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}