VEGETABLES 51 



Snake Gourd 



{Trichosanthes aagidnci) 



Probably wild in India, or Indian Archipelago, but 

 grown throughout India as a rainy-season crop. It is 

 sown in April and May, and cultivated like a cucumber. 

 It is called Purwul, etc. (Hindustani) ; Linga-potla, etc. 

 (Telegu) ; Pai-len-mwae (Ikirmah) ; Patolc (Reunion) ; 

 and Petala-ular, etc. (Malay). 



This Gourd is used as a boiled vegetable, also in curry. 



( Trkliomnthes diowa) 



A native of the plains of North India, called Parvar 

 (Hindustani) ; Kombu-pudalai (Tamil) ; Kommu-potla 

 (Telegu) ; and Patolam (Malay). Extensively cultivated 

 during the rainy season in the same way as other gourds. 



The unripe fruit is much used as a vegetable, being con- 

 sidered very wholesome ; it can be cooked in various ways 

 — either boiled, after cutting in half, and served with oil, 

 salt, and pepper as a vegetable ; or fried ; or else cut in 

 slices and stewed in sauce. It is also used for curry, and 

 can be preserved in syrup with cinnamon and vanilla. If 

 gathered when young, and less than four inches in length, 

 it can be cut into thin strips, and boiled like French 

 (spring) beans. 



Sag 



{Amarantus gangeticiis) 



A native of India, and called Lal-sag (Hindustani) ; and 

 Bayam (Straits Settlements). It is pulled up when ready, 



