A shallow heavy frying pan, hot plate or griddle with a handle or two on either side of the shallow bowl, typically of cast iron. The pan can be used to stir fry or turned over with the dome facing up to make flatbreads. Some form of this useful pan can be found in many cultures as are the various breads like druzian, tava, tawa, markook, pita, roti, chapati, and naan.
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.
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.
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.
Pigeon pea. Otherwise known as red gram or yellow lentil. These and chickpeas (US: garbanzo beans) are the most important in India.
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.
