Frozen vegetables

Khoro pata, khor pata 

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.

 Frozen Kala Jam (Jamun) Kala Jam or Black plum, Blackberries: As a result, there is a lot of iron and vitamin C. This eliminates anemia. The sugar is very low. So diabetics can safely eat jam. Berries help control blood glucose. Berries also help prevent any infection in the body.

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.