Impressed to c u cook with Karela leaves👌🏼 botanical name Momordica charantia. Very few people r aware that v can cook & eat them👍🏼😊‼️ so was happily surprised to c a vdo on it🤩👌🏼👏🏼👏🏼👏🏼 Betu, traditionally the Karela leaves r cooked with Tamarind dry/green, or Sour Green Mangoes, or Amchur/Sour Mango pwdr, or sour yogurt, or Dosakaya/Sour(Lemon?)cucumber, or even Tamarind leaves, but Not tomatoes. Now a days people don't know ancient info & use tomatoes, which is ok, just sharing what traditionally it was cooked with👍🏼😊 This vdo took me back to my young days growing up in India🤩‼️ Betu, v also use these leaves to make pakodi, bhajji, in unleavened flat breads from Sorghum, Pearl millet, in rice + lentil bread mixtures, and where ever one would use fresh Fenugreek/Methi leaves. V also cook tender leaves of other gourds/squashes/pumpkins too & use them in recipes that use green leafy vegetables👍🏼😊‼️Keep up with ur wonderful effort of posting Traditional Veg recipes🤩😊 God bless ur family & u🪷☀️
@Canadianjoshi
8 күн бұрын
😋😋👌🏻👌🏻very good dish
@madhuralakra8035
5 күн бұрын
Thank you Joshiji.
@rosemariedsouza4652
5 күн бұрын
Mam, this video is from which country. Sri Lanka ?? I liked your cooking pot. Would like to have it.
Пікірлер: 4