Fruits & Vegetables

Ucche, also known as bitter melon or bitter gourd, is a vegetable that is commonly used in South Asian cuisine, particularly in Bengali cuisine. It is a member of the gourd family, which includes other vegetables like squash, pumpkin, and zucchini.

Ucche has a distinct bitter taste, similar to bitter gourd, and has a long, oblong shape with a ridged exterior and a fleshy, green interior filled with seeds. In Bengali cuisine, it is often used in stir-fries and curries, and is also pickled to make a sour and spicy condiment called ucche achar.

Ucche 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.

Like bitter gourd, ucche is believed to have medicinal properties and is used in traditional medicine to treat a variety of ailments, including diabetes, digestive issues, and skin problems.

Overall, ucche is a unique and flavorful vegetable that is a staple in Bengali 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.

Lal Shak is a leafy vegetable that is commonly eaten in Bangladesh and some parts of India. It is also known as red spinach or amaranth greens. Lal Shak has a deep red or purple color, and its leaves are typically long, narrow, and slightly pointed.

Lal Shak is a nutritious vegetable that is high in vitamins and minerals, including iron, calcium, and vitamins A and C. It is often used in traditional Bengali dishes such as Shak Bhaja (fried greens), Shak Chorchori (a mixed vegetable dish), and Shak Shobji (a stir-fry dish).

In Bengali cuisine, Lal Shak is typically cooked with a combination of spices such as cumin, garlic, ginger, and turmeric, as well as chili peppers for some heat. The leaves are sautéed or stir-fried with these spices, and sometimes mixed with other vegetables or lentils.

Lal Shak is also popular in South Indian cuisine, where it is used to make a dish called Keerai masiyal, which is made by cooking the greens with spices and lentils and then pureeing them into a thick, flavorful paste.

Overall, Lal Shak is a tasty and nutritious vegetable that can be a great addition to a healthy and varied diet.