Sabjiana

Kakrol (Frozen)

Sabjiana Frozen Jackfruit Seeds. Jackfruit seeds contain many plant compounds and antioxidants. Anti-oxidants include flavonoids, saponins, and phenolics. Studies have shown that these plant compounds and antioxidants can fight inflammation in the body. May increase immunity. Can even repair DNA damage. A recent test-tube study found that jackfruit seed extract reduced the formation of cancerous blood vessels by 61 percent. One study found that jackfruit seeds reduce bad cholesterol (LDL) in the blood and increase good cholesterol (HDL). HDL is especially beneficial for the heart. And LDL means bad cholesterol increases the risk of heart disease as well as high blood pressure and diabetes. Like other fruit seeds, jackfruit seeds contain both soluble and insoluble fiber. This type of fiber plays an important role in regulating bowel movement or bowel activity. Insoluble fibers are considered prebiotic. Beneficial bacteria survive by eating this fiber. In addition, they maintain a healthy digestive system by providing special nutrients to the intestinal cells. These fibers can relieve the symptoms of inflammatory bowel disease and hemorrhoids. Many studies have shown that constipation can be relieved by eating more foods that contain such fiber.

Sabjiana Frozen Arvi (Kachur Mukhi)

Sabjiana 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.

Sabjana Frozen Chalta

Sabjiana Frozen Jolpai

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!

Sabjiana Frozen Whole Teasel Gourd (Kakrol)