Its large, starchy and sweet-tasting. Great source of fiber.

Edible roots with a grainy textured flesh.

This crunchy vegetable has texture of a cucumber & holds a surprising percentage of proteins & fats.

Four same-sized clean and hygienic jackfruit tree leaves carefully pinned on the edges.Ideally used as idli moulds in south India.

It is a famous traditional Mangalore dish where idli batter is poured into screw pine leaf moulds and steamed.

Rich in calcium and iron, it is used to prepare stir-fry, gravies, and soups.

They are succulent in nature with a mild, juicy, and crisp taste. Rich in iron and vitamin A. Ideal for rasam and curry.

It consists of orange-coloured flesh and is rich in vitamin C. Used in stir-fry and desserts.

This green brinjal has a GI tag and is rich in iron. Ideally used in sambhar and fritters.

Rich in carotene. Ideally used in sambhar and fritters.

Grown locally in the Coastal belt of Karnataka. Small in size and is mainly used to prepare pickles and curries.

The seeds are used to prepare sambhar. Rich in fibers. Ideal in curries and stir-fry.

Rich in potassium. Used to prepare curries, sambhar and gravy.

popularly used to make kadubu/rice cakes.

Used as a medicinal herb. Ideal for tambuli and chutney.

Known for its antimicrobial properties. Popularly used to prepare rice cakes and chutney.