5 Highly Nutritious Vegetables from Assam

Producer: Mehak Pal Editor: Sujata Singh

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Elephant Ear (kola kosu)

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Water Spinach (kaldol)

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It grows well in wet environments and adds a distinctive flavour and texture to meals.

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Snake gourd (chichinga)

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Snake gourd has a mild sweetness. It has a ridged texture and elongated shape.

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Sorrel (tengapata)

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Sorrel has succulent stems and leaves. It adds a unique, tangy flavour to food that makes it seem light.

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Lotus Stem (nolkol)

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Lotus stem is used in pickles, curries, and stir-fries in Assamese cuisine.

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