Fresh Vegetables

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Fresh broccoli should be dark green in colour, with firm stalks and compact bud clusters. Broccoli is a fast-growing annual plant that grows 60–90 cm (24–35 inches) tall.

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Fresh organic vegetables are grown without synthetic chemicals, pesticides, or genetically modified components. They are generally higher in nutritional value than conventionally grown vegetables, and contain antioxidants. 

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Green beans are vegetables that grow on vines during the summer and fall months. They are also called string beans or snap beans. Yellow wax beans, purple bush beans and purple and beige heirloom varieties are included in the green bean family.

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Red cabbage is a nutrient-rich, cruciferous or Brassica vegetable that's related to broccoli, cauliflower, and kale. It's sometimes called purple cabbage because its leaves are a dark purple-reddish color. Red cabbage is usually a little smaller and denser than green cabbage, and it has a more peppery taste

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In the most common variety, the fruit is roughly pear-shaped, somewhat flattened and with coarse wrinkles, ranging from 10 to 25 cm in length, with thin green skin fused with green to white flesh, and a single, large, flattened pit. Some varieties have spiny fruits.

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The origins of cut mirchi are not clear, but it is thought to have originated in the state of Andhra Pradesh in southern India. The dish is a staple in Andhra cuisine and is often served at weddings and other special occasions.

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Knol Khol are big, greenish white colored vegetables with long, green extrusions. They have a crispy texture and taste mildly sweet. They are rich in vitamins and dietary fiber. They can be used in salads or to prepare curries.

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 The most common type of turnip is mostly white-skinned apart from the upper 1 to 6 centimetres (1⁄2 to 2+1⁄2 inches), which protrude above the ground and are purple or red or greenish where the sun has hit. This above-ground part develops from stem tissue, but is fused with the root.