What is another word for kichai?
Pronunciation: [kˈɪt͡ʃa͡ɪ] (IPA) 
Kichai is a vegetable that's commonly found in Indian and Southeast Asian cuisines. Depending on the region, it's also known by a variety of names, some of which include Gajakumbhi, Nagamalli, Patel, Bhoomchu, Kavimugai, and so on. Regardless of what it's called, Kichai is highly nutritious and often used in stir-fries, salads, curries, and soups. The root and leaves are both edible and offer a slightly sweet, nutty flavor that complements many dishes. If you can't find Kichai in your local grocery store, you can substitute it with other root vegetables like yam or sweet potato, or leafy greens like spinach or kale.
