 Traditional vegetable curries in the Maldives include those that use "bashi" (eggplant/aubergine), "tora" ("Luffa aegyptiaca"), "barabō" (pumpkin), "chichanda" ("Trichosanthes cucumerina") and "muranga" ("Moringa oleifera"), as well as green unripe bananas and certain leaves as their main ingredients.Pieces of Maldive fish are normally added to give the vegetable curry a certain flavour.The curries of Nepalese cuisine have been influenced by its neighbours, mainly India and Tibet.