Rs. 90.00
Tiniest brinjal ever, literally the size of a pea, hence its also known as Pea Eggplants, Pea Aubergine and Wild Eggplant. These berries look like green peas - it's easy to mistake them for green peas in curries except that they contain brown seeds that lend the berries their bitter flavour.
Green, fresh Pea eggplant fruit is a classic ingredient in Thai dishes like Green curry and chilli sauce. The fruit has a bitter taste but the bitterness is reduced when it has been cooked.
Pea eggplant can be stir-fried, pickled and used in curries or soups. It is very versatile and can be crushed and used to create delicious relishes, sauces and dips. The young fruits are used as fresh vegetable or scalded vegetable to serve with chili paste.
They are typically cooked whole, a slightly bitter flavor and a unique texture that bursts satisfyingly in the mouth when eaten.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 100.00
Fresh Bamboo shoot is delicious in any stir-fry but please note that it cannot be eaten raw - it can be toxic.
Peel the skin, cut and soak, then boil it for half an hour to remove any bitterness. Brine it or slice and use in stir-fries.
You can add vinegar and/or sliced red chillies while boiling it. It is used a lot in Chinese cuisine as well as in North Eastern cooking and also in Konkani cooking.
Seasonal: Available June-September
Rs. 460.00
Harvested when young and tender and brined for convenience. A staple of Chinese cuisine, bamboo shoots are best cut into slices and added to stir fries with other vegetables.
Drain from the brine wash under fresh water and then cut and add them to your stir fries, stews or soups.
Taste better after cooking as they loose their slight bitter raw taste and are appreciated for their bite and slight sweet flavour.
