Unique Vegetables in Northeast India

12 July, 2024 Credit: Unsplash

Bhoot Jolokia (Ghost Pepper)

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Tree Tomato (Tamarillo)

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Fiddlehead Ferns (Dhekia Xaak)

[{"selector":"#anim-a0db9d3f-1cd2-4d2b-ae3a-f07a3fd33880","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ed61db27-d562-499d-a877-1a7e8caff20b","keyframes":{"transform":["translate3d(0px, 301.94023%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0a980164-b631-44ac-8bfd-84f9a7eef9fc","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ce088d87-a49e-4165-a8f8-8428ae97f41c","keyframes":{"transform":["translate3d(0px, 429.87250%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b993b234-ad18-432a-b7b1-b01c14db390f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-029873fa-27e5-4955-87ad-085c7d8d5c8d","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-555cd223-fc34-4e2c-92ec-8e038f3cb7aa","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b599ba8d-6f33-473a-be2a-b23e4359ef06","keyframes":{"transform":["translate3d(0px, 554.81588%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] A delicacy in Assam, these young fern fronds are used in various traditional dishes. Credit: Pinterest

Winged Bean (Yongchak)

[{"selector":"#anim-cb155239-f9cc-4e22-9a6a-02529e82dee5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bbc1dfdc-d705-4253-b0b2-c76df5431b9a","keyframes":{"transform":["translate3d(0px, 301.94023%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f2799274-20c2-48b9-ba11-49e15b601115","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-dd749d02-0966-42b5-bc62-31c0d38dd369","keyframes":{"transform":["translate3d(0px, 429.87250%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-394f6098-92f5-413c-909b-2292732f6b1e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e7f21131-6b60-4224-8fff-a4dab4f29502","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-48002b69-e918-40d2-ad59-c23be3f2e4ab","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bfea2e93-ad10-437f-8f36-3fc5bec6e986","keyframes":{"transform":["translate3d(0px, 554.81588%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Popular in Manipur, this vegetable is rich in nutrients and used in salads and curries. Credit: Pinterest

Banana Flower (Koldil)

[{"selector":"#anim-903b2230-5e2f-4299-933d-3f3a1c315a76","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c7dd3478-d404-4163-9ef6-964972da4e8a","keyframes":{"transform":["translate3d(0px, 238.35986%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-be472fe9-d7a9-47a3-93a1-0adf92a6aeac","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f3a94fd4-efdb-479b-b05c-5a279ca63ca6","keyframes":{"transform":["translate3d(0px, 840.74061%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c2326184-bad9-4389-a31d-12fb3c9e5d61","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9bbd0043-6e6a-4200-80bd-ef507b426c6a","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0a196ee3-703d-41d1-b20b-61f37efb9942","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e0b9d861-c370-440b-b90f-8b5666b14824","keyframes":{"transform":["translate3d(0px, 554.81588%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Used in Assamese cuisine, the banana flower is cooked into savory dishes and has a unique, slightly bitter flavor. Credit: Pinterest

Mustard Greens (Lai Xaak)

[{"selector":"#anim-4299c93e-d543-4699-83c3-57748ac7373f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-067b8876-b6ea-4a3c-8cc4-0b8a8d99e77a","keyframes":{"transform":["translate3d(0px, 286.06713%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-dccc633b-b6a1-456b-bbca-c1a473874d37","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4fa5322b-6b5a-47d4-9a43-f69a678653b9","keyframes":{"transform":["translate3d(0px, 413.47909%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7a23fc20-85ea-4427-a40e-1308fdb5a218","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-41edc4f2-d6d7-4200-b670-d1d75d16ec04","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b512ae6a-70ce-4cc3-8614-042673a737d8","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-41830199-be2d-4057-85c8-850c2870f55a","keyframes":{"transform":["translate3d(0px, 554.81588%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] These greens are a staple in Assamese cuisine, often stir-fried or used in soups. Credit: Pinterest

Roselle Leaves (Gongura)

[{"selector":"#anim-5e53e996-d5f1-4396-ae1c-0433391ea6e7","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-18e761eb-4b40-48df-a8f8-2ba6129fcf04","keyframes":{"transform":["translate3d(0px, 286.06713%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-158a928c-f79d-4e28-8f54-97f31a0f672d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-00564220-c2e2-42a9-8d35-2adc77c5a307","keyframes":{"transform":["translate3d(0px, 413.47909%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9c2bad07-314a-4b3f-826e-75a8e6525270","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-135e4fcb-94bf-483d-85bb-4a88a7562623","keyframes":{"transform":["translate3d(0px, -748.24954%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4f9bacfd-f651-4e55-a729-1721d6aa47c4","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-16a57887-1d02-4d0e-8138-3999633b0486","keyframes":{"transform":["translate3d(0px, 554.81588%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Commonly used in Nagaland, these leaves have a tangy taste and are used in soups and chutneys. Credit: Pinterest

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