With a yellowish green skin, Parwal is short, slightly pointed at one end and blunt on the other.
The flesh of this vegetable is creamy white with small and firm seeds.
It has a bland flavour, allowing it to absorb a variety of flavours from spices while cooking.
Potato ( New Aloo) 1 kg
Garlic Mota 100gm
Long Bottle Gourd (( Lamba Ghiya) 500g
Mint Leave (Pudeena) 1 Bunch
Gol Ghiya (Round Bottle Gourd) 500g