Vegetables selected by Village chefs are purchased either directly from farmer's or the village market.
Moringa, Long Beans, Butter Beans, Banana Flower, Batana, Snake Gourd, Bitter Gourd, Okra 'Ladies Finger's", Dhal, Aubergine, Pumpkin, Potatoes, Carrots, Cabbage, Beet Root, Leeks.
Bitter gourd is cooked as a curry or deep fried & mixed with chopped tomatoes, onions, green chill,, peppers, a dash of lime juice salt & black pepper. Excellent with white rice & dhal curry.
Pumpkin curry is almost cooked everyday with a pinch of mustard, turmeric, chilly powder & coconut milk.
Aubergines is fried & cooked. Well known as Batu Moju' Sometimes burnt over the fire, remove the flesh added with a lot of green chilly peppers salt & pepper is an excellent starter.There are many varieties. while aubergine with a deep purple skin & green are common.
Long beans & beans are usually cooked in coconut milk or very often stir fry with turmeric & coconut milk.
Long Bean's with deep fried Sprats, , Okra with Onions & Chilly Peppers, , Banana Flower, Kankong Leaves 'Water Spinach' with Garlic.
Scraped Coconut with Green Leaves; Kathuru Moringa.
Cucumber, Tomatoes, Bombay Onion's, Mixed Salad.
Red or White & Pappadam the crispy snack that's been part of our meal for as long as we can remember.