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Gongura, or sorrel, leaves are, in fact, ubiquitous across the country—variously called ambaadi (Marathi), pulichakeerai (Tamil), mestapata (Bengali), anthur (Mizo), sougri (Manipuri), sankokda (Punjabi), samelli (Chakma), mwitha (Bodo).
Gongura is famous across Andhra Pradesh as a versatile leaf that is used in pickles, stir fries and vegetarian and non vegetarian preparations.
Gongura can also be consumed raw, as a chutney, or with minimal cooking, using basic ingredients like salt, green chillies and a dash of oil.
Can make Gongura Pachidi(like a curry with hot rice) or Gongura Pappu( dal)
1 bunch approximately 200 Gms2.9 grams of protein per 100 grams (cooked)Benefits:Spinach is an extre
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Baby spinach is just young spinach (Spinacia oleracea) that farmers harvest during the early stages
The characteristics of the leaves are similar to that of spinach and you can use them in the same ma
Unlike some of the other cruciferous vegetables, you can consume virtually all parts of bok choy wit
When there is fresh Basil - It's the time to.. Pestooo! & have it over just about anything