Ivy gourd. A small crunchy gourd reminiscent of a gherkin, green ripening to red, popular in the cuisines of India, Thailand, Indonesia and other South East Asian countries. The shoots and leaves can also be eaten.
Fermented tea leaves kneaded with Peanut oil (US: groundnut oil). It is scooped up with the fingers, dipped into one of a variety of condiments, such as dried shrimp, fried slivers of garlic, toasted sesame seeds, fried peas and so on. It is oily and very savoury.
