Translations:Indian cuisine/32/en

In Andhra, leafy greens or vegetables such as bottle-gourd and eggplant are usually added to dal. Pickles are an essential part of the local cuisine; popular among those are mango-based pickles such as avakaya and maagaya, gongura (a pickle made from sorrel leaves), usirikaya (gooseberry or amla), nimmakaya (lime), and tomato pickle.