Glossary C
Deutsch: Karotte / Indian: Carrot
The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot.
English: Carrot and Long Beans Stir Fry / Deutsch: Karotten- und Langerbohnenpfanne / Español: Zanahoria y Judía Verde Salteadas / Português: Cenoura e Vagem Salteadas / Français: Carotte et Haricots Longs Sautés / Italiano: Carote e Fagiolini Saltati /
- Food from Kerala, India: Carrot and Achinga Payar (Pacha Payar) Mezhukkupuratti / Carrot and Long Beans Stir Fry :
Carrot and Achinga Payar (Pacha Payar) Mezhukkupuratti refers to one of Kerala's vegetable stir-fries made of carrots and long beans cooked with lots of spices, such as cumin and black mustard seers and curry leaves
Caruru refers to a Brazilian seafood stew or shrimp and okra stew (a Gumbo) made of dried shrimps, okra, tomatoes, onions, palm nut oil (known as Dende) and cashew nuts or peanuts. Caruru which is one of the stape foods of the Northeastern state of Bahia is commonly eaten with Acaraje, an Afro-Brazilian street food that is made from mashed black-eyed peas which are formed into balls and then deep-fried in palm oil.