Fruits & Vegetables

Jute spinach (Pat Shak) is rich in vitamins, calcium, potassium, alkaloids, sodium, magnesium, protein, lipids, carbohydrates and folic acid. Patsha also contains much more carotene than other native vegetables. 100 grams of Patsha has 63 calories. It contains 3.6 grams of meat, 296 milligrams of calcium, 11 milligrams of iron and 7400 carotene (IU). Jute leaves Bring back the taste in the mouth. Vitamin C and carotene in it help to cure mouth sores. It also has the ability to fight night blindness. Those who suffer from constipation can eat jute regularly. Also beneficial for those who have arthritis pain. Those who have been suffering from gastric problems for a long time can find a solution. Jute leaves also play a significant role as a blood purifier. Jute leaves have anti-tumor and anti-cancer properties. You can also eat to keep your bones good. Jute leaves also help maintain good dental and oral health

Sheem beans, also known as hyacinth beans or lablab beans, are a popular vegetable in Bengali cuisine. They are long, flat beans that come in various colors, including green, purple, and white. Sheem beans are known for their slightly sweet taste and tender texture.

 

Recipe: 

Ingredients:

• Sheem beans (hyacinth beans) - approximately 1 pound
• Oil - 1-2 tablespoons
• Onion - 1 medium-sized, finely chopped
• Garlic - 2-3 cloves, minced
• Ginger - 1 teaspoon, grated or minced
• Green chili - 1-2, sliced (adjust according to your spice preference)
• Turmeric powder - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Coriander powder - 1/2 teaspoon
• Salt - to taste
• Water - as needed
• Fresh coriander leaves - for garnish (optional)

Instructions:

1. Wash the sheem beans thoroughly and trim the ends. Cut them into bite-sized pieces if desired.

2. Heat oil in a pan or skillet over medium heat. Add the chopped onions and sauté until they turn translucent.

3. Add minced garlic, grated ginger, and sliced green chili to the pan. Sauté for a minute until fragrant.

4. Now, add the sheem beans to the pan and mix well with the onion-garlic mixture.

5. Sprinkle turmeric powder, cumin powder, coriander powder, and salt over the beans. Stir to coat the beans evenly with the spices.

6. Add a splash of water to the pan, cover it with a lid, and let the sheem beans cook on medium-low heat. Stir occasionally and add more water if needed to prevent sticking or drying out. Cook until the beans are tender, which usually takes about 15-20 minutes.

7. Once the beans are cooked to your desired tenderness, remove the lid and continue cooking for a few more minutes to evaporate any excess moisture.

8. Garnish with fresh coriander leaves (optional) and serve the sheem beans hot as a side dish with rice or roti.

Feel free to adjust the spices and seasonings according to your taste preferences. Enjoy your sheem beans!

Kakrol (Frozen)

Whole Coconut

Fresh Kochur Loti

Himsagar mangoes are grown in both Bangladesh and India, particularly in the states of West Bengal, Bihar, and Odisha in India and the districts of Rajshahi, Chapainawabganj, and Nawabganj in Bangladesh. The mangoes grown in both countries are very similar in taste, texture, and appearance.

In Bangladesh, Himsagar mangoes are a popular variety and are known for their unique flavor and sweetness. They are typically grown in the northern part of the country and are harvested in May and June. Himsagar mangoes from Bangladesh are exported to other countries, including India, where they are also highly prized.

In India, Himsagar mangoes are primarily grown in West Bengal and are a popular variety in the region. The fruit is highly valued for its exceptional taste and aroma and is often given as a gift during the mango season. Himsagar mangoes from India are also exported to other countries.

Overall, Himsagar mangoes from both Bangladesh and India are considered to be among the best and most delicious mangoes in the world, and they are highly sought after by mango lovers everywhere.