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Fresh Indian Vegetables, Herbs & Aromatics

From Bhindi and Karela to Curry Leaves and fresh Methi - over 40 varieties for authentic South Asian cooking, restocked regularly.

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Our Vegetable Range

Gourds & Squash: Karela (Bitter Gourd), Turai (Ridge Gourd), Lauki (Bottle Gourd), Parwal (Pointed Gourd), Tindora (Ivy Gourd), Kola (Ash Gourd).
Beans & Pods: Bhindi (Okra), Guwar (Cluster Beans), Long Beans, Avarakkai (Indian Broad Beans), Valor Papdi (Indian Flat Beans), Drumsticks.
Roots & Tubers: Arbi (Taro Root), Sweet Potato, Haldi (Fresh Turmeric Root), Ginger, Garlic.
Chillies: Green Chili, Habanero, Jalapeño.
Fresh Herbs: Curry Leaves, Coriander, Mint, Methi (Fenugreek Leaves), Lemongrass.
Everyday Staples: Small Red Onions, Big Red Onions, Indian Cucumber, Indian Aubergine, Green Peas, Red Carrots.

Table of Contents: Questions & Answers

What is Bhindi and how do I cook it?
What does Karela taste like and how do I reduce the bitterness?
What are Curry Leaves used for?
What is the difference between Turai, Lauki, and Parwal?
How long do the vegetables stay fresh after delivery?
What is the difference between Small Red Onions and regular onions?

What is Bhindi and how do I cook it?

Bhindi is the Hindi name for okra. It is one of the most popular vegetables in Indian cooking. The classic preparation is Bhindi Masala - sliced okra dry-fried with onions, tomatoes, and spices until crispy. The key is to cook on high heat and avoid overcrowding the pan to prevent it from getting slimy.

What does Karela taste like and how do I reduce the bitterness?

Karela (Bitter Gourd) has a distinctly bitter flavour that is an acquired taste. To reduce bitterness, slice the karela, rub with salt and turmeric, and let it sit for 20-30 minutes. Rinse and squeeze out the liquid before cooking. Popular preparations include stuffed karela and karela chips.

What are Curry Leaves used for?

Curry Leaves are an essential aromatic in South Indian cooking. They are typically fried in hot oil at the start of a dish (tadka) to release their nutty, citrusy aroma. Used in dals, sambar, rasam, coconut chutneys, and upma. They cannot be substituted - no other herb provides the same flavour.

What is the difference between Turai, Lauki, and Parwal?

All three are gourds, but they differ in taste and texture. Turai (Ridge Gourd) has a mild, slightly sweet flavour and cooks quickly - great in simple dals and curries. Lauki (Bottle Gourd) is very mild and absorbs flavours well, often used in kofta and raita. Parwal (Pointed Gourd) has a firmer texture and a slightly bitter edge, popular stuffed or in dry preparations.

How long do the vegetables stay fresh after delivery?

Root vegetables like Arbi, Sweet Potato, and Ginger last 7-10 days in the fridge. Gourds and beans (Bhindi, Turai, Karela) stay fresh for 3-5 days. Fresh herbs like Coriander, Mint, and Methi are best used within 2-3 days. Wrap herbs in a damp paper towel and store in an airtight container for maximum freshness.

What is the difference between Small Red Onions and regular onions?

Indian Small Red Onions (Shallots/Sambar Onions) are sweeter, more pungent, and have a deeper flavour than regular onions. They are essential in South Indian cooking - sambar, chutneys, and Bisi Bele Bath all rely on them. They caramelise faster and dissolve into gravies more easily.

Order fresh Indian vegetables now and cook authentic dishes at home - from a quick Bhindi sabzi to a slow-cooked Lauki kofta.

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