Frozen 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!

Khoro pata, khor pata 

A frozen grated coconut is a form of coconut meat that has been shredded and then frozen. It is commonly used in Indian, Southeast Asian, and Caribbean cuisine, where coconut is a staple ingredient. Frozen grated coconut can be used in a variety of dishes, including curries, stews, desserts, and baked goods.

One of the benefits of using frozen grated coconut is that it is already shredded, which can save time and effort when compared to grating a whole coconut. It is also convenient, as it can be stored in the freezer for several months and used as needed.

Frozen grated coconut is a good source of fiber, vitamins, and minerals, including iron and potassium. It is also a good source of healthy fats, which can help to promote satiety and support brain health.

To use frozen grated coconut, simply thaw it in the refrigerator or at room temperature before using it in your recipe. It can be added directly to dishes like curries and stews, or used as a topping for desserts like ice cream or yogurt.

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.