Fresh 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.

Arum roots, also known as taro roots or colocasia roots, are starchy tubers that come from the arum plant, specifically the species Colocasia esculenta. They are commonly used in various cuisines around the world and are known for their creamy texture and earthy flavor.

Here's a basic recipe for preparing arum roots:

Ingredients:

• Arum roots (taro roots) - 2-3 medium-sized
• Water - enough to cover the roots for boiling
• Salt - to taste

Instructions:

1. Start by peeling the outer skin of the arum roots with a vegetable peeler or a knife. Be cautious as the skin can be slightly rough and itchy for some individuals. It's a good idea to wear gloves or wash your hands immediately after peeling.

2. Once peeled, rinse the arum roots under cold water to remove any dirt or residue.

3. Cut the arum roots into even-sized pieces, about 1-inch thick. This will ensure that they cook evenly.

4. Place the arum root pieces in a pot and add enough water to cover them. Add a pinch of salt to the water to enhance the flavor.

5. Bring the water to a boil over medium heat. Once boiling, reduce the heat to low and let the roots simmer for approximately 15-20 minutes or until they become tender. You can check the doneness by piercing the roots with a fork or knife; they should easily slide through when cooked.

6. Once the roots are cooked, drain the water and let them cool slightly.

7. At this point, you can use the cooked arum roots in various ways. They can be mashed, sliced, or cubed for use in soups, stews, curries, or stir-fries. They can also be used in traditional dishes like taro fries or taro cakes.

Remember, arum roots contain calcium oxalate crystals, which can cause skin irritation or itchiness for some people. It's important to handle them with care and wash your hands thoroughly after handling them.

Additionally, arum leaves, known as taro leaves, are also commonly used in cooking in many cultures. They are often used to make dishes like taro leaf stew or wrapped around fillings to make taro leaf rolls.