Fresh vegetables

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-fried 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.

Radish spinach Mula Shak

"Mooli ka Saag" or "Mooli ki Sabzi", is a traditional Indian dish made with radish greens (Mula shak) and other spices. It is a popular dish in North India, particularly in the states of Punjab and Haryana.

To make this dish, the radish greens are first washed thoroughly and then chopped finely. They are then cooked with onions, tomatoes, and spices such as cumin, coriander, and turmeric. The dish is often served with roti or paratha, and sometimes also with rice.

Similarly, "Palak ka Saag" or "Palak ki Sabzi" is a dish made with spinach (Palak). It is also a popular North Indian dish that is usually eaten with roti or rice. The spinach is cooked with onions, garlic, and tomatoes, along with spices such as cumin, coriander, and garam masala. The resulting dish is a delicious and nutritious way to enjoy spinach.

Snack Gourd (Chichinga) 500gm

Flat Beans (Deishi Sheem) 500gm

Long Beans (Borboti)

Teasel Gourd (kakrol)

Kochur Mura

Fenugreek leaves, also known as methi leaves, are a popular ingredient in Indian cuisine. They have a slightly bitter taste and are often used in curries, soups, and vegetable dishes. Fenugreek leaves are also used in traditional medicine to treat a variety of ailments.

In addition to their unique flavor, fenugreek leaves are a good source of vitamins and minerals. They are high in vitamin C, potassium, iron, and dietary fiber. Some studies suggest that fenugreek leaves may also have health benefits, such as reducing inflammation and improving digestion.

Fenugreek leaves are typically sold fresh or dried. If using fresh fenugreek leaves, they can be chopped and added to dishes towards the end of cooking. If using dried fenugreek leaves, they should be soaked in water for a few minutes before use.

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

Whole Coconut