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Kachu has a lot of fiber, folate and thiamine, which are very useful elements for the human body.Eating kachu lowers blood cholesterol so ole kachu juice is very beneficial for high blood pressure patients.Regular consumption of kachu reduces the risk of colon cancer and breast cancer.There is a material called oxalate in kachu.Therefore, cook kachu in moderation and eat it.Kachu is a very well-known vegetable.Its leaves are also eaten as a vegetable. Kachu can be seen growing in almost all areas of Bangladesh.Kachu grows in many places around the village houses and along the road.But there are many varieties of kachu, which are cultivated with care.We use such cultivated kachu in various types of cooking.Stay with the rural lifestyle. Watch the full video.
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Amount of materials:
(1) Data of raw vegetables = 300-400 grams
(2) Rui fish = 500 grams
(3) Mango pickle = small quantity
(4) Chopped onion = t
(5) Garlic = like quantity
(6) Salt = to taste
(7) Raw chili = 5/6 t
(8) Ginger = one piece
(9) Red pepper = 3/4 t
(10) Turmeric powder = 1 spoon
(11) Cumin powder = 1 tsp
(12) Garam masala = one spoon
(13) Coriander powder = 1 tsp
(14) Like oil = quantity
(15) Turmeric leaves and coriander leaves are chopped little.
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রুই মাছের রেসিপি
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