Vegetables

Breadfruit

Breadfruit, known locally as "Del," is a tropical fruit that is an important and versatile staple in Sri Lankan cuisine. This fruit belongs to the mulberry family and is characterized by its large, round, green, and spiky exterior. Breadfruit is not only valued for its taste and versatility but also for its nutritional value, as it is a good source of carbohydrates, dietary fiber, and essential vitamins and minerals.

Jackfruit

Jackfruit, locally known as "Polos," is a popular and versatile tropical fruit that plays a prominent role in Sri Lankan cuisine. It is the largest tree-borne fruit in the world and is characterized by its large, green, spiky exterior. The flesh of the jackfruit is sweet when ripe and has a distinctive, tropical flavor. The young jackfruit's flesh is firm and has a neutral taste, making it an excellent meat substitute in vegetarian and vegan dishes.

Pumpkin

Pumpkin, known as "wattakka" in Sinhala. It is a type of winter squash that comes in various shapes and sizes, with a smooth, orange or yellow skin and sweet, dense flesh. Pumpkin is particularly popular in vegetarian and vegan recipes, providing a creamy texture and subtle sweetness to complement the aromatic spices used in Sri Lankan cuisine. It is a good source of vitamins, especially vitamin A, and contains dietary fiber.

Bitter Gourd

Bitter Gourd, known locally as "Karavila" in Sinhala, is a distinctive and bitter-tasting vegetable. This vegetable is characterized by its elongated shape, green skin with bumpy ridges, and a bitter taste. Sri Lankan Bitter Gourd is not only appreciated for its culinary applications but also for its potential health benefits. It is believed to have medicinal properties and is used in traditional remedies for various ailments.

Long Beans

Long Beans, known as "Ma Karal" in Sinhala. These long beans are thin and elongated, often reaching impressive lengths, with a vibrant green color and a slightly firmer texture compared to regular green beans. Long Beans are appreciated not only for their culinary uses but also for their nutritional value. They are a good source of dietary fiber, vitamins, and minerals, contributing to the health benefits of traditional Sri Lankan cuisine.

Winged Bean

Winged Bean, known as "Dambala" in Sinhala, is a unique and nutritious legume that is commonly used in Sri Lankan cuisine. The winged bean gets its name from the distinctive wing-like structures along its pods, which are typically green and elongated. The entire plant, including the leaves and flowers, is edible, making it a sustainable and valuable food source. The beans themselves have a mildly nutty flavor and a crisp texture, similar to green beans. Winged Beans are highly nutritious and are a good source of protein, dietary fiber, vitamins, and minerals, including vitamin C and potassium.

Luffa

Luffa, known as "Vatakolu" in Sinhala, is a tropical vegetable commonly used in Sri Lankan cuisine. Luffa has a long, cylindrical shape with ridged skin and a mild, slightly sweet flavor. The tender, young luffa is prized for its delicate texture and ability to absorb the flavors of spices and seasonings. It is a good source of dietary fiber, vitamins, and minerals, making it a healthy addition to meals.

Snake Gourd

Snake Gourd, known as "Pathola" in Sinhala, is a unique and commonly used vegetable in Sri Lankan cuisine. It is a long, slender gourd with smooth, green skin and distinctively curved or snake-like shape. Its mild, slightly sweet flavor and tender texture make it a favorite in savory dishes. It is a good source of dietary fiber, vitamins, and minerals, including vitamin C and potassium.

Ash Plantain

Ash Plantain, known as "Alu Kesel" in Sinhala, is a unique and widely used variety of plantain in Sri Lankan cuisine. Ash plantains are characterized by their starchy, green, and elongated appearance, similar to regular bananas but larger and firmer. Unlike ripe bananas, ash plantains are starchy and not sweet, making them suitable for savory preparations. Rich in carbohydrates, dietary fiber, and essential vitamins and minerals.

Drumstick (Moringa)

Drumstick, known as "Murunga" in Sinhala, is a highly valued and nutritious vegetable in Sri Lankan cuisine. It is derived from the Moringa tree, also known as the "drumstick tree," and is characterized by its long, slender pods that resemble drumsticks. They are a rich source of vitamins, particularly vitamin C, vitamin A, and vitamin K, as well as essential minerals like calcium and iron. Drumsticks are also valued for their potential medicinal properties, as they are believed to have various health benefits.

Lasia Spinosa Root

Lasia Spinosa root, known as "Goda Kohila" in Sinhala, is a lesser-known tuberous vegetable found in Sri Lankan cuisine. It is derived from the Lasia Spinosa plant, which is native to tropical regions of Asia. The Lasia Spinosa root has a knobby and irregular shape, with a brownish exterior and white or creamy flesh. Lasia Spinosa root is appreciated for its unique taste and the heartiness it adds to Sri Lankan dishes. It provides a distinct texture and flavor, contributing to the authenticity and diversity of flavors in the country's traditional cuisine. Additionally, it is a source of dietary fiber and other nutrients.

Spinach

Spinach, known as "Nivithi" in Sinhala, is a leafy green vegetable that holds a special place in Sri Lankan cuisine. Nivithi is native to Sri Lanka and has a unique flavor and appearance compared to other spinach varieties. Spinach is a versatile and nutritious ingredient, adding vibrant green color and a delightful texture to traditional Sri Lankan recipes. It is a good source of vitamins, especially vitamin A and vitamin C, as well as dietary fiber and essential minerals.

Tomato

Tomato, known as "Thakkali" in Sinhala, is a widely used and versatile fruit in Sri Lankan cuisine. Tomatoes are characterized by their round or oval shape, smooth skin, and vibrant red color. Tomatoes are often used to create a rich and savory base in curries or to provide a refreshing contrast in salads. They are a good source of vitamins, particularly vitamin C and vitamin K, as well as antioxidants.

Lemongrass

Lemongrass, known as "Sera" in Sinhala, is a fragrant and flavorful herb that plays a prominent role in Sri Lankan cuisine. It is characterized by long, slender stalks with a pale green color and a citrusy, lemon-like aroma. Lemongrass is used as a seasoning and flavor enhancer in various dishes. It is believed to have medicinal properties and is used in traditional remedies for various ailments.

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