What is the price of patola per kg?
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Can you eat patola raw?
I'm curious, can you actually consume patola in its raw form? I've heard that some vegetables are best cooked to enhance their flavor and nutritional value, but I'm wondering if patola is one of those that can be enjoyed straight from the vine. Is it SAFE to eat raw, and does it retain its nutritional benefits when consumed uncooked? I'd love to hear your thoughts on this matter.
Is Chinese okra the same as patola?
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What are the two types of patola?
Could you please elaborate on the two distinct types of patola that exist? I'm curious to understand the key differences between them, whether it's in terms of their appearance, origin, or perhaps their uses and cultural significance. Are they both equally popular, or is one more prevalent than the other? Additionally, are there any notable characteristics that make each type of patola stand out?
What is the English name for patola?
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