"seeds. Bt brinjal The Bt brinjal is a suite of transgenic brinjals (also known as an eggplant or aubergine) created by inserting a crystal protein gene (""Cry1Ac"") from the soil bacterium ""Bacillus thuringiensis"" into the genome of various brinjal cultivars. The insertion of the gene, along with other genetic elements such as promoters, terminators and an antibiotic resistance marker gene into the brinjal plant is accomplished using ""Agrobacterium""-mediated genetic transformation. The Bt brinjal has been developed to give resistance against lepidopteron insects, in particular the Brinjal Fruit and Shoot Borer (""Leucinodes orbonalis"")(FSB). Mahyco, an Indian seed company based in Jalna,"
"South Asian pickles South Asian pickles, or Indian subcontinental pickles, transliterated as achar, asar or achaar, are foods, originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits, finely chopped and marinated in brine or edible oils along with various Indian spices. Some varieties of fruits and vegetables are small enough to be used whole. Some geographic regions specialize in pickling meats and fish. The most common Desi-style pickles are made from mango and lime. Others include cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, amla, garlic, green or red chili peppers,"
"fresh pickle. For this, the vegetable is cut into cubes or slices, and sautéed with oil and a sprinkle of water. When it is softened and reduced, it is crushed in a mortar with a few cloves of garlic, salt and a red or green pepper. It is also eaten sautéed to golden-brown, stuffed, or as a curry on its own or with potatoes. In Sri Lanka, it is known as ""karavila"" (කරවිල) in Sinhala and is an ingredient in many different curry dishes (e.g., karawila curry and karawila sambol) which are served mainly with rice in a main meal."
"also occasionally used. These fruits and vegetables are generally mixed with ingredients like salt, spices, and vegetable oils and are set to mature in a moistureless medium. In Pakistan, pickles are known locally as ""achaar"" (in Urdu) and come in a variety of flavors. A popular item is the traditional mixed Hyderabadi pickle, a common delicacy prepared from an assortment of fruits (most notably mangoes) and vegetables blended with selected spices. In Sri Lanka, ""achcharu"" is traditionally prepared from carrots, onions, and ground dates that are mixed with mustard powder, ground pepper, crushed ginger, garlic, and vinegar, and left to"
"such as ""pickled onion"", ""pickled cauliflower"", etc. In the UK, pickle, as in a ""cheese and pickle sandwich"", may also refer to Ploughman's pickle, a kind of chutney. South Asia has a large variety of pickles (known as ""achar"" (आचार) in Assamese, Bengali, Hindi, Punjabi, ""uppinakaayi"" in Kannada, ""lonacha"" (लोणचं) in Marathi, ""uppilittathu"" or ""achar"" in Malayalam, ""oorukai"" in Tamil, ""ooragaya"" in Telugu), which are mainly made from varieties of mango, lemon, lime, goongura(a sour leafy shrub), tamarind and Indian gooseberry (amla), chilli. Vegetables such as eggplant, carrots, cauliflower, tomato, bitter gourd, green tamarind, ginger, garlic, onion, and citron are"
"cuisine, mixed pickles typically include small whole onions, gherkins, and cauliflower. Some specific kinds of British mixed pickle are Branston pickle (more properly termed a relish), and piccalilli (the latter also found in U.S. cuisine). In Indian cuisine, a mixed Indian pickle is more likely to contain fruits (for example, mangos and limes) as well as vegetables. Indian pickle is prepared using oil, unlike western pickles, and is more likely to use lemon juice or some other acid as a souring agent instead of vinegar. There are regional variations in spicing and in the ingredients. Recipes for mixed pickles can"
"peas, lotus stem, karonda and amlas or limes, pickled with whole spices. Pachranga achar was first created by Murli Dhar Dhingra in Pakistan in 1930, his Dingra and Malik descendants brought it to India in 1943. Panipat produces over INR50 crore worth of achar every year (2016 figures), supplied to local markets as well as exported to UK, USA, UK and the Middle East. In Southern India, most vegetables are sun-dried with spices, taking advantage of immensely hot and sunny days throughout the year, thus making pickles an everyday staple. The sun-drying naturally preserves the vegetable, along with spices such"
"is known locally as ""lingri"" and is famously used to make a pickle ""lingri ka achaar"". In the Kangra Valley it is called ""lungdu"" in the Kangri dialect.In Chamba it is known as ""Kasrod"". In Garhwal division of Uttarakhand, it is called ""languda"" and eaten as a vegetable. In Darjeeling and Sikkim regions, it is called ""niyuro"" (नियुरो) and is common as a vegetable side dish, often mixed with local cheese. It is also pickled. In Assam, it is known as ""dhekia xak"" (); there it is a popular side dish. In the area of Jammu in Jammu and Kashmir,"
"Beguni Beguni () is a Bengali snack originating from the Bengal region of the Indian subcontinent, made of eggplant (also known as ""aubergine"" or ""brinjal"") which is sliced and battered before being either fried or deep fried in oil. A similar European dish is known as ""aubergine fritters"". The dish may be prepared by coating eggplant with besan paste and then frying the pieces in oil. The eggplant is usually cut longitudinally ( ""begun"") and dipped in a batter of Bengal gram flour with salt and turmeric, and deep-fried in mustard oil. Sometimes a small amount of poppy seeds is"
"Acar Acar is a type of vegetable pickle made in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of the Mughlai Achaar. It is known as atjar in Dutch cuisine, derived from Indonesian ""acar"". ""Acar"" is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as the condiment for any meals. The Southeast Asian variations are usually made from different vegetables such as cucumber, carrots, cabbage, shallot, bird's eye chili and yardlong beans, which are pickled in vinegar, sometimes added with kaffir lime to add"
"consumed with tea. Beguni Beguni () is a Bengali snack originating from the Bengal region of the Indian subcontinent, made of eggplant (also known as ""aubergine"" or ""brinjal"") which is sliced and battered before being either fried or deep fried in oil. A similar European dish is known as ""aubergine fritters"". The dish may be prepared by coating eggplant with besan paste and then frying the pieces in oil. The eggplant is usually cut longitudinally ( ""begun"") and dipped in a batter of Bengal gram flour with salt and turmeric, and deep-fried in mustard oil. Sometimes a small amount of"
"kinds of vegetables are included. Sometimes the peel of a vegetable is used, such as the peel of the ridged gourd, known as ""beerapottu pachadi"" in Telugu. Buttermilk mixed with the tender dabbakaya leaves (dabbaku majjiga) is supposed to quench extreme thirst during the hot summer months. Thambuli is a type of fresh pickle eaten in the Indian state of Karnataka. Thambuli, being a curd based cuisine, is consumed with hot rice along with hot sambar usually. Tambuli is derived from Kannada word thampu (ತಂಪು+ಹುಳಿ ---->ತಂಬುಳಿ), meaning cool/cold. So thambuli is a cooling food. It is made mostly from many"
"were first made in the Tigris Valley of Mesopotamia, using cucumbers brought originally from India. A gherkin is a variety of cucumber: the West Indian or burr gherkin (""Cucumis anguria""), which produces a somewhat smaller fruit than the garden cucumber (""Cucumis sativus""). Gherkins are cooked, eaten raw, or used as pickles. Gherkins are usually picked when 4 to 8 cm (1 to 3 in) in length and pickled in jars or cans with vinegar (often flavoured with herbs, particularly dill; hence, ""dill pickle"") or brine. Sugar is also a popular addition, in which case the label typically shows ""Sweet Gherkins""."
"India, New Delhi is home to many centuries-old pickle brands, such as Harnarains, which has maintained its reputation as one of India's best since it was founded in the 1860s. In the northern state of Haryana, Panipat is famous for being the hub of making commercial varieties of tasteful achar. Single main ingredient varieties prepared with mango, chilli and lemon are ever popular, but the city is famous of ""pachranga"" (literally 'five colors', prepared with five vegetables) and ""satranga"" (literally 'seven colors', prepared with seven vegetables) which are matured in mustard oil using main ingredients such as raw mangoes, chick"
"as mustard, fenugreek seeds, chili powder, salt, asafoetida, and turmeric. To speed up the preparation process, vegetables may be cooked first. The states of Telangana and Andhra Pradesh are famous for their spicy pickles. Unripe mango with garlic and ginger (aavakaaya in Telugu), unripe tamarind coupled sometimes with green chillies (Chintakaaya in Telugu) and red chillies (Korivikaram in Telugu) are a staple with everyday meals. Gooseberry (""usirikaaya"" in Telugu) and lemon (""nimmakaaya"" in Telugu) are also widely eaten pickles as well. The state of Tamil Nadu makes a mango pickle called ""maavadu"", which is usually made early in the summer"
"mangoes, lemon, green chilis, ""gunda"" (cordia) and ""kerda"" are commonly used as key ingredients in Gujarati cuisine. Varieties of pickled mango commonly found in Gujarati households include salted mango pickle made with groundnut oil and spiced with fenugreek seeds, and red chili powder; hot and sweet mango pickle made with groundnut oil and jaggery, fennel seeds, dry dates (""kharek""), mustard and red chili powder; and hot and sweet mango pickle made with sugar syrup, cumin and chili powder. Karonda (carvanda) is used in the ancient Indian herbal system ayurvedic as well as to make pickles, chutney, jams, jelly, etc., to"
"Chhundo Chhundo (Gujarati: છૂંદો, Hindi: छुन्दो ) is a kind of Indian pickle preparation as well as a condiment mostly made out of grated ripe mangoes, used in cuisine of the Indian subcontinent as an accompaniment to the main meal that consists of Roti, Sabzi and other food items. However, it is a generic form of preparation that can be made with various fruits and vegetables. Chhundo is particularly a Kathiawadi dish but is consumed across Gujarat. Since mango is a seasonal fruit and is available in abundance only in summer in India (April–July), most mango pickles are made during"
"pickle. This kind of pickle is made from tender mango. The small mangoes are collected when the mangoes just start to grow. In this pickle the mango is not cut into pieces; the whole mango is prepared as a form of pickle. Mango pickle A mango pickle is a variety of pickle prepared using mango. It is a very popular South Asian pickle. These sometimes spicy pickles are also available commercially. The pickling process in India differs from other regions mainly due to an additional spice mixture added to them after anaerobic fermentation. Pickles are main side dishes and many"
"texture blends easy and makes a wonderful dish with non-veg items. The Bodo communtiy believes that intake of sour helps in fighting the scorching summer heat and prevents illness. Apart from the curries there are many varieties of pickles made with gongura such as: Gongura Gongura is a plant, either Kenaf (""Hibiscus cannabinus"") or Roselle (""Hibiscus sabdariffa""), grown for its edible leaves in India. Gongura ""pacchadi"" is quintessentially Telugu cuisine along with ""pacchadi"" (chutney or relish). Telugu people, mainly from the states of Andhra Pradesh and Telangana, India, locally called it as ""Andhra Matha"" in Telugu due to significance in"
"the inserted inter-siot ""-t-"" (--), and the noun ""dihi"" (; ""kimchi""). Main ingredients vary according to region and temperature. Some examples are green garlic, garlic scapes, radish, cucumber, chili pepper leaves, chamoe, perilla leaves, and deodeok. ""Jangajji"" is usually pickled in soy sauce, soybean paste, or chili paste, but brine and diluted vinegar can also be used as the pickling liquid. Usually, vegetables are slightly dried or salted to prevent the addition of surplus moisture to the condiment. When served, ""jangajji"" is cut, then seasoned with sesame oil, sugar, and toasted sesame seed powder. Jangajji Jangajji () or pickled vegetables"
"dish. The dish is served with ""dal, bhakri"", and rice. Eggplant is popular in Afghanistan in the form of a traditional salad called """"bonjan"" salad"", which is usually served at room temperature (or cold) together with main dishes. The dish is served with a variety of breads and is similar to another Afghani dish called ""baingan ka raita"" (). In a protest against BT Brinjal and the introduction of genetically modified crops, volunteers from Greenpeace and Delhi's Le Méridien hotel cooked of organic ""brinjal bharta"" at Dilli Haat, New Delhi, on 6 September 2011. This set a world record for"
"greens and carrot, beetroot like vegetables as their main ingredients. It is prepared by grinding the vegetable with the spices and then mixing it with yogurt. All ingredients are used raw (as they are) without any cooking. Thambuli/Tambli/Tambuli is a form of fresh pickle. There are many varieties of Thumbuli: Menthe Thumbuli, shunti (ginger) thaumbuli, and various other herbal thambulis. The herbal thambuli is prepared with leaves like Basale soppu, kaki kudi soppu, doddapatre soppu (all of them grown in all over Karnataka). Many different seasonal vegetables/herbs can be used in the preparation of thambulis, such as doddapatre leaves (ajwain"
"often added either for flavor, to keep the bed from becoming wormy, or to keep fermentation in check. When rice bran cannot be found, alternatives such as wheat bran or even cornflakes have been reported to work well. Nukazuke pickle, made by fermenting vegetables in rice bran (nuka). Almost any edible vegetable may be pickled through this technique, though traditional varieties include eggplant, Japanese radish (daikon), cabbage, and cucumber. The taste of nuka pickles can vary from pleasantly tangy to very sour, salty and pungent. These pickles also retain their crispness which adds to their popularity. Fish nukazuke is also"
"and other spices. The main ingredient is sour mango mixed with spices. Hyderabadi pickle The Hyderabadi pickle (, ) is a type of pickle originating from Hyderabad, Sindh Pakistan. The pickle can come in various flavours, from a delicate mixed assortment of fruits (most notably mangos) and vegetables matured through natural processes, and carefully selected spices made and preserved in a traditional method. They are known for their blended tastes, with most of them hot and some are spicy. The product is sold and marketed by a number of food brands in Pakistan, the most notable being National Foods Limited"
"Jangajji is another example of pickled vegetables. In Iran, Turkey, Arab countries, the Balkans, and the Caucasus, pickles (called torshi in Persian, ""turşu"" in Turkish language and ""mekhallel"" in Arabic) are commonly made from turnips, peppers, carrots, green olives, cucumbers, cabbage, green tomatoes, lemons, and cauliflower. In Hungary the main meal ""(lunch)"" usually goes with some kind of pickles ""(savanyúság)"" but they are commonly consumed at other times of the day too. The most commonly consumed pickles are sauerkraut ""(savanyú káposzta)"", the different kinds of pickled cucumbers and peppers and ""csalamádé"" but tomatoes, carrots, beetroot, baby corn, onions, garlic, certain"
"Jhunka Jhunka or Zunka is a vegetarian traditional Indian dish prepared in Maharashtra , Goa and North Karnataka. It is essentially a chickpea flour porridge. It is also known by the name of pithla or pithle. Its ingredients are gram flour (""besan""), mixed with water to form a semi-solid paste. It is then sauteed in oil with any other assorted ingredients like green chillies, red chilly powder, turmeric, salt, fried onions, mustard seeds, ginger-garlic, cumin seeds, coriander leaves and served with ""roti"" or more traditionally with Bhakri jolada rotti . The dish is also referred to as ""jhunka bhakar"" or"
"sweets along with several fruits and dry fruits are served as Prasad. And is eaten for several days. Some dishes popular in Bhojpuri cuisine include: In Bhojpuri region, pickling is quite common and traditional. There are varieties of pickles (Pickle & Murabba) prepared in each and every home. Aachar includes, Aam (Mango), Aãwla (Amla), Imli (Tamarind), Mooli (Radish), Lehsun (Garlick), Nimbu (Lemon), Lemu (Lime), Gajar (Carrot), Gobhi (Cauli flower), Sonth (Dried Ginger), Laal aur Hara Marcha (Red and Green Chilli) and Murabbas are generally prepared from Aãwla (Amla), Cheri (Cherries), Aam (Mango), also called Amawat etc. Dips like raita and"
"Eggplant Eggplant (US), aubergine (UK), or brinjal (South Asia and South Africa ) is a plant species in the nightshade family Solanaceae, ""Solanum melongena"", grown for its often purple edible fruit. The spongy, absorbent fruit of the plant is widely used in cooking in many different cuisines, and is often considered a vegetable, even though it is a berry by botanical definition. As a member of the genus ""Solanum"", it is related to the tomato and the potato. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is not advisable to eat it raw."
"is widely eaten and is used on the side for many dishes. Brought over from the Indo-Portuguese cuisine, it infused with the local dishes. South Asian pickles South Asian pickles, or Indian subcontinental pickles, transliterated as achar, asar or achaar, are foods, originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits, finely chopped and marinated in brine or edible oils along with various Indian spices. Some varieties of fruits and vegetables are small enough to be used whole. Some geographic regions specialize in pickling meats and fish. The most common Desi-style pickles are made from mango"
"Aavakaaya Aavakaaya is a variety of Indian pickle popular in South India with its origin in Andhra Pradesh. The main ingredients are mangoes, ""aavapindi"" (powdered mustard seeds) and a combination of other spices used for pickling. South Indians are known to have a deep attachment to these spicy pickles. A wide variety of pickles are available in these regions, using mango as their prime ingredient. Besides being made at home, the pickles are available commercially and are exported to the United States, Europe, Japan and many other countries. Aavakaaya pickles are usually made in the summer, this being the time"
"Hyderabadi pickle The Hyderabadi pickle (, ) is a type of pickle originating from Hyderabad, Sindh Pakistan. The pickle can come in various flavours, from a delicate mixed assortment of fruits (most notably mangos) and vegetables matured through natural processes, and carefully selected spices made and preserved in a traditional method. They are known for their blended tastes, with most of them hot and some are spicy. The product is sold and marketed by a number of food brands in Pakistan, the most notable being National Foods Limited and ""Mitchell's."" The main ingredients are Mango, carrot, lime, green chili, garlic"
"Piccalilli Piccalilli is an English interpretation of South Asian pickles, a relish of chopped pickled vegetables and spices; regional recipes vary considerably. The ""Oxford English Dictionary"" traces the word to the middle of the 18th century when, in 1758, Hannah Glasse described how ""to make Paco-Lilla, or India Pickle"". An apparently earlier reference is in Anne Blencowe's ""Receipt Book"", written , which has ""To Pickle Lila, an Indian Pickle"" credited to Lord Kilmory. The more familiar form of the word appears in 1769, in Elizabeth Raffald's ""The Experienced English Housekeeper"", as ""To make Indian pickle, or Piccalillo"". Richard Briggs, in"
"and spices, and then slow cooked gives the South Asian dish ""baingan bharta"" or ""gojju"", similar to ""salată de vinete"" in Romania. Another version of the dish, ""begun-pora"" (eggplant charred or burnt), is very popular in Bangladesh and the east Indian states of Odisha and West Bengal where the pulp of the vegetable is mixed with raw chopped shallot, green chilies, salt, fresh coriander, and mustard oil. Sometimes fried tomatoes and deep-fried potatoes are also added, creating a dish called ""begun bhorta"". In a dish from Maharashtra called ""bharli vangi"", small brinjals are stuffed with ground coconut, peanuts, onions, tamarind,"