Jun 16, 2024, 04:36 PM IST
Also known as lamb's quarters or pigweed, bathua is rich in vitamins and minerals. It is commonly used in North Indian dishes such as raita, parathas, and saag.
Also called Malabar spinach, poi saag is a climbing plant with fleshy leaves. It is used in stews, curries, and stir-fries, particularly in Bengali and South Indian cuisines.
Known as amaranth leaves, chaulai saag is nutritious and packed with vitamins and minerals. It is used in various dishes, including dals, stir-fries, and curries.
Fenugreek leaves are widely used in Indian cuisine for their distinct flavor. They are often used fresh in dishes like methi paratha, curries, and as a spice.
Also known as taro leaves, suran patta is used in various regional dishes. In Maharashtra, it is used to make patra or alu vadi, involving spiced gram flour rolls.
Also known as sorrel leaves, gongura is particularly popular in Andhra Pradesh. It has a tangy flavor and is used to make gongura pachadi, pickles, and curries.
Known as sessile joyweed or dwarf copperleaf, this green is used in Tamil Nadu cuisine. It is believed to have health benefits and is used in simple stir-fries and soups.
Known as roselle leaves, ambadi is used in Maharashtrian and Telugu cuisines. The sour leaves are often used to prepare tangy dal, chutneys, and curries.