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Pumpkin leaves recipe kerala style,healthy weight loss tips,eat this not that magazine pdf - How to DIY

Not only is pumpkin loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes,  it’s a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron. The leaves is a good source of different types of vitamins, minerals and rich in anti-oxidants, such as alpha-carotene and Beta–carotene which helps to slow down ageing process. Antioxidants found in the leaves also help to eliminate free radicals which are responsible for cancerous growths. Subscribe to our mailing list and get interesting recipes and cooking tips to your email inbox.

Food is the great attraction when I am back here in Kerala and my favourites are simple, home cooked seasonal vegetarian dishes. Recently I heard from my sister-in-law that tender pumpkin leaves which she had growing in her garden were eaten during the current rainy monsoon month called Karkkidakom in Kerala, although I have to admit I haven’t seen much rain over the past one month here. I found out that pumpkin leaves, though uncommon in western cooking, is an important ingredient in South Asian and African cuisine. Mix the shredded leaves with the chopped onion, red chilli, grated coconut and turmeric powder.

I used young leaves from the plant and washed them thoroughly under cold water before shredding them into fine strips. Following my sister-in-law’s suggestion,В I made a traditional Kerala style thoran (stir fry with fragrant mustard seeds and fresh grated coconut) and believe me it was a new revelation.

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