Fresh vegetables

Drumstick, also known as Moringa oleifera, is a tree that is native to India but is also found in many other parts of the world. Its long, slender, green seed pods are commonly used as a vegetable in Indian, Southeast Asian, and African cuisines.

Drumstick is a highly nutritious vegetable that is rich in vitamins A, C, and K, as well as minerals such as calcium, magnesium, and potassium. It is also a good source of antioxidants and has anti-inflammatory properties.

In traditional medicine, drumstick has been used to treat a variety of health conditions, including anemia, arthritis, and digestive problems. It is also believed to have anti-cancer properties.

In Indian cuisine, drumstick is commonly used in curries, stews, and soups. The seed pods can also be pickled, and the leaves can be used in salads or as a garnish. The seeds are sometimes used as a seasoning or to make a nutritious oil. The taste of drumstick is slightly sweet and earthy, with a texture similar to green beans.

Arum leaves, also known as colocasia leaves or taro leaves, are large, heart-shaped leaves that come from the taro plant. They are a staple ingredient in many cuisines, including Indian, African, and Southeast Asian cuisine.

In Indian cuisine, arum leaves are used to make a popular dish called patra, in which the leaves are filled with a spicy mixture of gram flour, tamarind, and spices, and then steamed or fried. The leaves are also used to make a variety of other dishes, including curries and stews.

Arum leaves are rich in nutrients and are a good source of dietary fiber, vitamins A and C, and minerals like calcium and potassium. However, they contain calcium oxalate crystals, which can cause irritation to the skin and mouth if not properly prepared.

To prepare arum leaves for cooking, they must be thoroughly washed and blanched in boiling water for a few minutes to remove the oxalate crystals. Once blanched, they can be used in a variety of dishes and have a slightly earthy, slightly bitter taste.

Overall, arum leaves are a versatile and nutritious ingredient that is widely used in many cuisines. While they require some preparation, they are a flavorful addition to many dishes and are valued for their health benefits.

Pui Shak, also known as Malabar Spinach or Basella, is a leafy green vegetable that is popular in various cuisines, especially in South and Southeast Asia. It is native to the Indian subcontinent and is widely cultivated for its edible leaves and tender stems.

Pui Shak has thick, fleshy leaves that are usually green in color, although there are also varieties with red or purple leaves. The leaves have a mild flavor and a slightly mucilaginous texture when cooked. Young leaves and tender shoots are commonly used in cooking, while older leaves can be tough and fibrous.

In terms of nutritional value, Pui Shak is a good source of vitamins A, C, and E, as well as iron, calcium, and dietary fiber. It is also low in calories, making it a healthy choice for those looking to maintain a balanced diet.

Pui Shak can be prepared in various ways, including stir-frying, sautéing, or adding it to soups and stews. It is often used in curries, mixed vegetable dishes, and as an ingredient in traditional recipes. Some popular preparations include Pui Shak Bhaja (stir-fried Pui Shak), Pui Shak Chorchori (a mixed vegetable dish), and Pui Shak Paturi (Pui Shak wrapped in banana leaves and steamed).

Overall, Pui Shak is a versatile and nutritious leafy green vegetable that adds flavor and texture to a variety of dishes.