Frozen vegetables

Curry leaves are a popular ingredient in Indian cuisine that is often used to add flavor and aroma to dishes. They come from the curry tree, which is native to India and Sri Lanka, and are commonly used in curries, stews, and other dishes.

Curry leaves have a distinct aroma that is often described as a combination of citrus and spice, and they have a slightly bitter, tangy flavor. They are also known for their health benefits, as they are a good source of antioxidants and are believed to have anti-inflammatory properties.

To use curry leaves in cooking, they are typically added to hot oil along with other spices at the beginning of the cooking process to release their flavor and aroma. They can also be used to make a flavored oil or added to marinades and sauces.

Fresh curry leaves can be found in Indian grocery stores and some specialty markets. They can also be stored in the freezer for later use. Dried curry leaves are also available, but they are not as flavorful as fresh leaves.

Red Spinacsh (Frozen Lal Shak)

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.

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.