yes madhuri ji, I remember many things of my childhood made of ratala. At my grandfathers place we used to make "handi", an earthen pot filled with ratalas put in the charcoal fire for some time. these then we used to eat with milk and gul. Mouthwatering.
In germany we get very rarely ratala. The only indian shop in Bremen is 25 km away and so less chance of eating ratala these days. i don't know, if i can grow them in my garden. How are they grown? seeds? Nalini ----- Original Message ----- From: formpeja...@yahoo.com To: Gurcharan Singh ; indiantreepix@googlegroups.com Sent: Tuesday, January 11, 2011 4:59 AM Subject: Re: [efloraofindia:59926] Fruits & Vegetables Week: Ipomoea batatas, theSweet potato We prepare upama like dishof it for fast called kis. Nabhaji may remember Aashadhi Ekadashi fast of her childhood. There is some Ipomea called Jangali ratalu. The tribals love it. We planted these near a rainharvesting pond. It grew and spread nicely. One fine day all plants were uprooted. It was a terrible site. All ratalus were eaten. What is that variety. Leaves similar to your photo but smaller and slight redish tinge on stem. Madhuri Sent from BlackBerry® on Airtel ------------------------------------------------------------------------------ From: Gurcharan Singh <singh...@gmail.com> Sender: indiantreepix@googlegroups.com Date: Tue, 11 Jan 2011 09:05:29 +0530 To: efloraofindia<indiantreepix@googlegroups.com> Subject: [efloraofindia:59925] Fruits & Vegetables Week: Ipomoea batatas, the Sweet potato Ipomoea batatas, the sweet potato, the tuberous roots used as food after boiling, baking or frying, usually as chat. Local names: Hindi: Shakarkandi, Mitha alu Beng: Lal alu, ranga alu Mar: Ratalu Guj: Kamangi, Sakaria Tel: Chelagada Tam: Sakkareivelleikilangu Mal: Chakarakilangu Kan: Genasu -- Dr. Gurcharan Singh Retired Associate Professor SGTB Khalsa College, University of Delhi, Delhi-110007 Res: 932 Anand Kunj, Vikas Puri, New Delhi-110018. Phone: 011-25518297 Mob: 9810359089 http://people.du.ac.in/~singhg45/
