POINTED GOURD in English, Parwal is the Hindi name for the gourd and is also known by many other names including Parval in Nepali, Hindi, and Gujarati, Potol or Patol in Bengali, Kambupudalai in Tamil, and colloquially as the Green potato.

So here I am sharing the recipe with you all. Note: ( Lot of people get confused between tindora and parwal but both are slightly different vegetables. Parwal has a slightly tougher skin and pointed ends , while tindora has tender skin and slightly rounded ends.)

Parwal is a powerhouse of essential nutrients. It contains significant amounts of vitamins A, B1, B2, and C, as well as minerals like magnesium, potassium, and iron. These nutrients are vital for maintaining overall health, boosting the immune system, and ensuring proper bodily functions

COLOCASIA, commonly known as taro, is a staple crop in Northeast India. Known for its edible corms and leaves, colocasia is an integral part of the region's cuisine and culture. Here's a detailed overview:

COMMON VARIETIES: Different varieties of colocasia are grown in Northeast India, each adapted to the local climate and soil conditions.

TARO (COLOCASIA ESCULENTA): The most widely grown variety, known for its starchy corms. WILD VARIETIES: In addition to cultivated varieties, wild types of colocasia are also used in local diets.

CORMS: The underground stems (corms) are starchy and rich in carbohydrates.

CLIMATE AND SOIL: Colocasia thrives in the humid, subtropical climate of Northeast India. It prefers well-drained, loamy soil and is often grown in wetland areas or along riverbanks

BITTER GOURD, also known as bitter melon or "karela," is a widely cultivated and consumed vegetable in Northeast India. Known for its distinctive bitter taste and numerous health benefits, it is a staple in the regional diet. Here's a detailed overview:

LOCAL VARIETIES: Unique varieties specific to Northeast India, adapted to the local climate.

TASTE: Characteristically bitter, which is more pronounced in the smaller, Indian variety.

CLIMATE AND SOIL: Bitter gourd thrives in the warm, humid climate of Northeast India. It prefers well-drained, fertile soil.

FARMING PRACTICES: Traditional farming practices are predominantly used, with an increasing shift towards organic farming to meet the growing demand for pesticide-free produce.

FRESH TURMERIC, especially from Northeast India, is renowned for its vibrant color, rich flavor, and numerous health benefits. Here's some detailed information:

CHARACTERISTICS: Fresh turmeric rhizomes are bright orange or yellow, with a strong, earthy aroma and slightly bitter, peppery taste.

CULTIVATION CLIMATE AND SOIL: The humid, subtropical climate and fertile, well-drained soil of Northeast India make it ideal for turmeric cultivation. States like Assam, Manipur, Meghalaya, and Mizoram are major producers.

CLIMATE AND SOIL:FARMING PRACTICES: Traditional farming methods are widely used, with a growing interest in organic cultivation to meet the increasing demand for chemical-free produce

FARMING PRACTICES: Traditional farming practices are predominantly used, with an increasing shift towards organic farming to meet the growing demand for pesticide-free produce.