Parwal vegetable photo,list of natural food stores in us,cargill beef food safety - PDF 2016

Author: admin, 25.06.2016. Category: Garden Soil

We are one of the most eminent manes in the supplying and trading of green parwals in the markets.
Kantola (teasel gourd) grown in West Bengal is much sought after in Mangalore, mainly by Gowda Saraswat Brahmins (GSBs), who speak Konkani. It is not that these vegetables are Indian in origin and people around the world do not eat them.
Grown under natural conditions our range is rich in vitamins and nutrients that are good for health. It is one of the widely and popularly demanded vegetable that is preferred by the customers because of its rich flavor. Kantola (called so in Hindi) is kadu peere in Tulu, paagila in Konkani, and mada hagalakai in Kannada, M.


Sprinkle asafoetida, add chopped onions and fry till slightly brown, followed by ginger garlic paste.
Saute until the raw smell goes away and then add the Parwal pieces, cover and cook over low flame for 10 minutes, stirring frequently to avoid browning. Thus, they are compelled to have lots of healthy vegetables to replace the meat or fish elements of the meals. Fry for 3 to 4 minutes over medium flame, by this time, the veggies might curl up slightly turning light brown. The healthy vegetables from the gourd family too are prepared by Indians in many different ways. Sharma added.He said since Kantola from West Bengal was cheaper than what was grown in Moodbidri and Ganjimath area, it was in great demand here.


During other festivals such as Sri Krishna Janmasthami and Nagara Panchami, he sold between 250 and 800 kg, he added.
Ravishankar, who hailed from 24 Paraganas district in West Bengal, said Kantola was largely cultivated in Malda and Nadia districts of his State. David D'Souza, a Konkani writer and merchant at Central Market, said the State Horticulture Department must explore the avenues of promoting cultivation of these vegetable species on a large-scale.




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