E Tender For The Supply Of Fresh Vegetables To The Hotels Including Mid Day Meal , Rates For The Period From Date Of Allotment To 31 . 03 . 2020 ( Winter Season ) From Sr . No . 1 . 00 To 1 . 38Cabbage , Capsicum ( Shimla Mirch ) - 18-22 Pcs . In A Kg . , Cauliflower With Stem 2-1/2 - Firm And Fresh In Texture - White In Colour , Cucumber ( Kheera ) Desi , French Beans , Garlic ( Firm , Big Size , Neat & Clean ) , Onion Large Dry - 13-20 Pcs . In A Kg . , Potato - Pahari - 6-7 Pcs . In A Kg . , Potato Chip Sona ( 6-8 Pcs In A Kg ) , Potato Large , Arbi - Minimum 3 Long , Free Of Dirt , 20-25 Nos . In A Kg . , Brinjal - Large , Brinjal - Small , Carrot - Black ( Without Leaves ) - 8-15 In A Kg . , Chilli - Green , Chilli - Red , Cocktail Onion , Curry Leaves ( Quantity As Per Requirement ) , Garlic Peeled , Ghia , Ginger - Without Dirt , Neat , Without Growth - Should Not Be Meshy , Kachalu , Kakri ( Tar ) , Kamal Kakri , Karela , Kathal , Lemon ( Not Less Than 20-22 Pcs . In A Kg . ) ( Yellow In Colour - Should Not Be Green ) , Methi , Mint , Peas Green Fresh ( Quantity As Per Requirement ) , Pumpkin - Green , Pumpkin - Red , Pumpkin - Yellow , Raddish - Without Leaves - Upto 1 Inch Only , Red -Reddish , Tinda , Tori , Turnip ( Quantity As Per Requirement ) , Zimikand
