Leafy Vegetables that gives Astonishing Relish to Indian Dishes

Leafy vegetables are the edible plants or leaves which are highly nutritious and easy to digest. The following multiple varieties are available on My Home Grocers online store.

Menthi leaves, Curry leaves, Cilantro/Kothimeera, Dil leaves, Drumstick leaves/Munagaku, Gongura leaves, Malabar Spinach/ Batchali, Mint leaves, Spinach/Palak, Cabbage, Red Cabbage, Iceberg lettuce.

Majority of Indian recipes cannot be completed without adding at least one of the leafy veg, for example, curry leaves, mint and Cilantro/Kothimeera are often used for garnishing in almost every nonveg and common curries.

Their aroma enhances the flavor of the recipe to make it moreish and mouthwatering. Since leafy veggies don’t demand much cooking time, they can also be preferred for any last-minute cooking which can be healthy as well.

Every leafy vegetable is rich in vitamin A. They also contain vitamin C, K, B6, Folate, calcium, Iron, magnesium, potassium and many more, which is why including them in every day meals will guarantee vigorous health. Some of the leafy veggies have secured their very special place in Indian cuisine. Such as Gongura, Cilantro/Kothimeera and Karivepaku.

Gongura pickle/ chutney is traditionally admired for its tangy and strong flavor. It is in fact one of the south Indias heart’s favorite leafy veg.

Curry leaves, Kothimeera are known to improve Red blood cells count and aid in treating Anemia, they also improve digestion and appetite. Munagaku, Batchali, Palak, have high amounts of vitamins A, C and dietary fibers. Dil and Mint leaves have a strong aroma which are both anti-inflammatory and helps for proper digestion. Mint is a staple ingredient in many ayurvedic medicines to treat stomach related ailments and it also has the ability to relieve gas and stomach aches due to indigestion.

How to use leafy vegetables in Indian dishes

Leafy vegetables are perfect low-calorie food yet providing all essential nutrients.

For an easy recipe take Toor dal/ Kandi pappu, Red lentils/ Yerra kandi pappu and cook until its half done. Now add green chilies cut in half and any of you favorite leafy veg. Gongura, Palak, Batchali, Munagaku, Menthi will suit better. Cook all the ingredients together for about 15 minutes.

Turn off the stove and season it with spices. For seasoning add mustard, cumin, fenugreek seeds, crushed garlic, red chilies and curry leaves to heated oil. once everything is fried well add finished pappu and stir well. Fenugreek seeds are optional and can be added to control diabetes.

Gongura pappu has a nice sour taste like Mango pappu. You can also make pachadi/chutney with it. To make Gongura pachadi fry the leaves along with a dash of Tamarind in a pan with a teaspoon of oil until the leaves get softer. Take it into a plate and let it cool.

In a separate pan, fry cumin, red chilies, Chana dal, curry leaves, coriander seeds and garlic. once everything turned golden yellow turn the heat off. Grind them after they completely cooled down. Now add the Gongura leaves in the same mixture and grind until everything gets mixed well.

This needs no garnishing. You can add chunks of raw onions as a combination to it.

Palak or spinach is famous for Palak paneer recipe. It can also be cooked in combination with tomato or potato as a curry which goes well with both rice and roti.

Dil leaves are somewhat new to us. But they are famous for their strong taste. Dil plant seeds taste very similar to fennel/ Sounf seeds. Mix the leaves in salads or use them to replace coriander to add that nice aroma to any recipe.

Mint leaves can be used in many ways. Some like to use them in fried rice or biryanis but some prefer them as chutneys or for making refreshing drinks. You use them in green teas as garnishing. Brew any green tea along with few mint leaves, 1-3 leaves are enough for a cup. Or crush the leaves along with lemon and Ginger to make a cool summer drink.

Menthi leaves has a hint of bitter flavor, which makes them perfect food for diabetic people. You can use them in curries or to make Kasoori methi with it. For this you need to dry Menthi leaves under sun. Once they are completely dry, crumble them and store in an air-tight container. Sprinkle it on salads or curries for a nice flavor. It is popular in north Indian culture.

Cabbages tastes better when fried. For a healthy fry first grate the cabbage. Add little water and a pinch of turmeric to it. Steam cook it on a low flame for 10 minutes. Now in a separate pan fry cumin, mustard, red chilies, curry leaves and garlic. Add the cooked cabbage to them and let it cook for another 10 minutes.

You can also make salads combining all the leafy veggies adding a few drops of lemon to it for a better taste. But remember leafy vegetables are nutritious when they are fresh. Order online on My Home Grocers Indian store located in Dallas TX for a well packed faster delivery to preserve all their freshness.