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  • Category: Miscellaneous
    Points:5

      

    Have you seen a vegetable not in its original colour or in any other aspect?

    In our local market, we saw red lady fingers (Bhindi) for the first time. It was something different, as we usually see only green ones in the market. The vegetable vendor said it is to be cooked just like the green one, and, in fact, turns green after it is cooked! So we bought it and indeed it did turn green after cooking.

    On looking it up just now, it seems this is a unique type of bhindi that was developed by scientists a few years ago at the Indian Institute of Vegetable Research (IIVR) in Varanasi, Uttar Pradesh. It is thus known as 'Kashi Lalima'.

    Have you come across this type of bhindi or seen any other vegetable that is different from its usual shape, size, colour, or other aspects?
  • #763610

      

    Points:1
    I am attaching a photo of the red bhindi here (I would say it is more pinkish than red though)-
    When you make a commitment, you create hope. When you keep a commitment you create trust! ~ John C. Maxwell

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  • #763612

    Points:4
    I have seen a few isolated red bhindis like that something like 1 or 2 in the bulk that we get from the market but I took it as the old and ripened one and never thought from this angle. Having whole lot like that is really a surprise for me. Anyway if it is a scientifically developed version then there is no problem as it might had gone through the usual testing etc before releasing it for the consumption of the general public.
    What I have observed in the vegetable market is that some vegetables look more colourful and a doubt comes in the mind that whether they are artificially coloured and I have found in some cases especially with bottle gourd (lauki) where it gave green colour in water while we washed it. So there are some adulterations that are taking place in the vegetables.
    Knowledge is power.

  • #763616

    Points:5
    This type of red bhindi is sometimes available in the Hyderabad market. When I went to the market once I purchased these bhindis. But the vendor never told me about the colour change after cooking. My wife noticed this change of colour and showed me. We tasted the same and it tasted like normal bhindi only.
    Agricultural research institutes under CSIR are developing new varieties of food items which may yield more or may crop early. Many new varieties of grains are also developed by these laboratories.
    In AP and Hyderabad, we get different types of Brinjals and capsicum also. We have seen green capsicum and yellow capsicum also. Similarly, we get different types of Brinjals. We will get white colour brinjal. In that very big size Brinjals and small size brinjals are available. Blue Brinjals also will be available in 3 types. One variety is thin and long. Another variety is round and short. The third type is round but fat and big. But all the varieties will taste the same. But my wife says white Brinjals will get cooked faster than the blue variety.
    drrao
    always confident

  • #763619

    Points:4
    Some varieties of vegetables are not seen in the market but they were existent in the past. Thanks to Indian Research Unit doing research continuously to offer the consumers some varieties which were rare in nature in the past. Though this variety looks red in appearance but while going through its taste, the taste is similar to that of green varieties.
    Extensive Research of the agricultural scientists has resulted in massive production of the different varieties which we could not have attained without their sustained research. Earlier we have seen Tomatoes were available nearly six months but with the sustained efforts of the scientists, this vegetable is available throughout the year. Capsicum having its normal green shape shape are now available in two more variants- yellow and red.

  • #763640

    Points:4
    I have seen red color bhindi in our city Madurai. I have seen capsicum in yellow and red colors besides its original green color. In Raithu bazaar of Mehdipatnam, Hyderabad I surprised to see red color (green) chilies. As Kodaikanal is near to our Madurai, I have seen violet colored cabbages.
    As far as brinjals concerned there are many colors - total green, total white, striped violet colored.
    We used to get brinjals of very small size and halved into four pieces without removing the top stem. Filling with the idli chilli powder inside. Tasting as such after keeping aside for half an hour. Mmmmm.

  • #763643

      

    Points:4
    It's quite interesting to know about red Bhindis in this post. I have not seen them in our local markets and hope gradually it will come to this place also. When I saw red cabbage and green apples for the first time I was surprised and later got to know they are just a variety of cabbage and apple that we have. Another surprising item I found in our local market some time ago is very big-sized lemons. Their size was much bigger than the usual ones and the vendors used the term 'Deshi' to describe them which means a local variety. The taste was almost similar and the amount of juice in them was also more according to their shape. Maybe those were seasonal varieties as I do not see such lemons nowadays in the market.
    Sankalan

    "Life is easier when you enjoy what you do"

  • #763682

      

    Points:1
    Sankalan - as per what one vendor had informed us, some people specifically buy large-sized lemons for making pickles.

    Umesh spoke about artificial colouring. Yes, even I have had my doubts, but for fruits, not vegetables, especially apples and plums. These do look as though the artificial colour has been injected into the skins because when you cut them open, you can see the slight running of the colour on the inside circumference.

    Brinjal varieties are aplenty, as pointed out. There are those long, curved purple ones, totally white ones, tiny ones that are perfect for stuffed brinjal vegetables, and striped ones as well. I remember eating the white ones just once and didn't like them. I love those large-sized ones that you grill, scrape off the skin, and add garlic, green chillies, and tadka to the pulpy flesh. Yummy!

    And have you seen those unique Mangalore cucumbers? It came up for discussion when Ramakrishna Kambhampati (God rest his soul) mentioned Dosa Aavakai chutney in this thread on chutneys.
    When you make a commitment, you create hope. When you keep a commitment you create trust! ~ John C. Maxwell


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