Red "carrots"? Bengali maybe?

[NotQuiteCockney]

Ok, I keep seeing veg I don't recognise, in the local (Bengali?) shops. So I bought red carrots. Do I prepare them as regular carrots? Or what? The people in the shop said they were just like carrots, but softer. They're very fresh, the leaves are still on.

Oh, and if you can answer that one, you probably know, are those lighter-coloured thinner aubergines nice? They're purply, and shaped more like a courgette.

Treat just like orange carrots - we used to buy them occasioanlly when we were in London but haven't seen them since.
Try them raw!

hmm - don't know re aubergine as DH doesn't like them so never buy them anyway.

Mool is good though!

And what's happening in the weird tent?
DP refused to go out of his way to find out....he is SO unreasonable!

has anybody tried cooking a green knobbly vegeatable a bit like a long thin pepper but I don't know what it's called but it was the worst thing i have ever eaten (obviously did something wrong) i tproduced lots of bitter juice and a squelchy texture

Oh, I went and looked. There's a bloke, and a lot of women. There's a big big big pile of clothes.

The bloke takes clothes off the pile, one by one, holds them up, says what size, and the women take them, one by one. I'm pretty sure he's selling the clothes, but what a strange way to do it!

I thought the long thin peppers were for spicing things.

I'll have to try the "carrots" in a range of ways, then. Are they called Mool then?

ztt - sounds like okra - bit like \link{http://images.google.co.uk/images?q=okra&hl=en&btnG=Search+Images\this?}
No idea how to cook it though!

not okra, much bigger and uglier

No, no, called carrots, just they prefer red ones in India etc - like brown & white eggs

Mool are big white parnsip-looking things that are actually a type of radish - need loooong cooking but great in curries. \link{http://www.nre.vic.gov.au/trade/asiaveg/thes-71.htm\This} tells me I've been spelling them wrong and they're actually muli (but my Hindi's always been rubbish)

I think it was probably this \link{http://www.nre.vic.gov.au/trade/asiaveg/thes-04.htm\ bitter gourd}

is it edible

sounds like it either needs serious cooking - \link{http://www.bawarchi.com/contribution/contrib1889.html\here} they recommend a pressure cooker; or aubergine-style salting & drying \link{http://www.asianonlinerecipes.com/food_articles/bitter-gourd.php\here}

thank you, I think it would be a bit masochistic to try it agsin

Ah, right. Um, I thought those white radishes were the same very trendy white radishes you get on Turkish salads. I think I've used them that way, and been happy with them. I forget the word I learned for them.

You can slice a bitter gourd very finely and dredge in some curry powder and deep fry till crispy - it's quite tasty then and not too bitter that way.

The long, thing aubergine plant is called a brinjal and tastes just like an aubergine IME.

rojak. My dh salts them and them deep fries them with spices - they are rather nice, in small quantities.

It wasn't really a carrot. More like a radish? Purply red on the outside, white on the inside. We boiled it, but it went quite mushy and was gross. Probably needed spices?