Fruits & Vegetables

Bitter gourd, also known as bitter melon or karela, is a vegetable that is widely used in Asian cuisine, particularly in Indian, Chinese, and Southeast Asian dishes. It is a member of the gourd family, which includes other vegetables like squash, pumpkin, and zucchini.

As its name suggests, bitter gourd has a distinct bitter taste that can be an acquired taste for some people. It has a long, oblong shape with a ridged exterior and a fleshy, green interior filled with seeds.

In Indian cuisine, bitter gourd is commonly used in curries, stir-fries, and soups. It can also be stuffed, pickled, or fried to make snacks or side dishes. Bitter gourd is also believed to have medicinal properties and is used in traditional medicine to treat a variety of ailments, including diabetes, digestive issues, and skin problems.

Bitter gourd is a low-calorie vegetable that is rich in nutrients. It is a good source of vitamins A and C, and minerals like iron and potassium. It is also high in dietary fiber and antioxidants.

Overall, bitter gourd is a unique and flavorful vegetable that is widely used in Asian cuisine. Its distinct bitter taste may not be for everyone, but it is a valuable ingredient in many dishes and is also believed to have numerous health benefits.

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!

Bottle gourd, also known as calabash or lauki, is a vegetable that is commonly grown in tropical and subtropical regions around the world. It is a member of the gourd family, which includes other vegetables like squash, pumpkin, and zucchini.

Bottle gourd has a unique shape, with a long, cylindrical body and a slightly curved neck. It is often green in color, but can also be white or yellow. The flesh of the bottle gourd is mild and slightly sweet and can be eaten cooked or raw.

In Indian cuisine, bottle gourd is used in a variety of dishes, including curries, stews, and soups. It is also commonly used to make a popular vegetarian side dish called lauki ki sabzi, which is made by sautéing diced bottle gourd with spices and onions.

Bottle gourd is a low-calorie vegetable that is rich in nutrients. It is a good source of dietary fiber, vitamins C and K, and minerals like calcium and potassium. It is also believed to have medicinal properties and is used in traditional medicine to treat a variety of ailments, including high blood pressure, diabetes, and digestive issues.

Overall, bottle gourd is a versatile and nutritious vegetable that is widely used in Indian cuisine. Its mild flavor and unique shape make it a popular choice for a variety of dishes, while its health benefits make it a valuable addition to any diet.

Tamarind (Tamarindus indica) is a fruit-bearing tree that is native to tropical Africa but is also widely cultivated in other parts of the world, including India, Thailand, and Mexico. The fruit of the tamarind tree is a pod-like fruit that is often used in cooking, especially in Southeast Asian, Indian, and Mexican cuisines.

Tamarind has a unique sweet and sour flavor that is often compared to a combination of lemon and apricot. The pulp of the fruit is used in a variety of dishes, including chutneys, curries, and sauces. It is also used as a souring agent in soups and stews.

Tamarind is also used in traditional medicine for its many health benefits. It contains high levels of antioxidants, which can help protect against cellular damage caused by free radicals. It also has anti-inflammatory properties and may help lower blood sugar levels.

In addition to its culinary and medicinal uses, tamarind is also used in the production of various food products, including candies, juices, and sauces. It is also used in industrial applications, such as in the production of adhesives and textiles.

Green Chilli is a type of chili pepper that is commonly used in Indian cuisine. It is small to medium-sized, thin, and elongated with shiny skin that ranges in color from light green to dark green. Indian green chilies are often spicy and can add a fiery kick to dishes.

In Indian cuisine, green chilies are used in a variety of ways, such as adding them to curries, stews, and vegetable dishes, as well as using them to make chutneys, pickles, and spice blends. They are also commonly used to flavor street foods like chaats and samosas.

Green chilies are known for their health benefits as they are a good source of vitamin C and antioxidants. They are also believed to aid in digestion and boost metabolism. However, as with any chili pepper, some people may be sensitive or allergic to the compounds found in green chilies, so it's important to use them in moderation and with caution, if you have any sensitivities or allergies.