Here's how Jute leaves curry with pumpkin-potato-sundried lentil dumplings will help you in weight reduction
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Before you jump to Jute leaves curry with pumpkin-potato-sundried lentil dumplings recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.
You already are certain that you should have a healthy heart. Here’s a thought: How can the rest of your body remain healthy if your heart isn’t healthy? You already know that if you want your heart to be healthy, you have to follow a good and healthy lifestyle and work out on a regular basis. Do you know, though, that there are a number of foods that can help your heart be healthy? Keep reading to learn which foods are beneficial for your heart.
Beans, would you believe it, are really good for your heart health. The after effects of eating them might not have a good smell, but they’re great for the inside of your body. It doesn’t mean, though, that simply consuming beans will undo the detrimental effects of consuming unhealthy foods or make your heart better by magic. What this means is that substituting in edamame or red beans for the chicken on your salad or eating a soy burger in place of the hamburger is what you should do. The good news is that beans are tasty–good enough that you might not miss the meat.
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We hope you got insight from reading it, now let’s go back to jute leaves curry with pumpkin-potato-sundried lentil dumplings recipe. To make jute leaves curry with pumpkin-potato-sundried lentil dumplings you only need 12 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Jute leaves curry with pumpkin-potato-sundried lentil dumplings:
- Take 2 cups chopped jute leaves
- Use 1 cup pumpkin cubed
- Take 1 cup potato cubed
- Use 6 sun dried lentil dumplings
- Provide 1 tsp panchforon
- Provide 1 dry chilli
- Prepare 1 tsp turmeric powder
- Take 1 slit green chilli
- Use 1 tsp ginger paste
- Get Salt as required
- Provide 1 tsp Sugar
- Get Mustard oil as required
Instructions to make Jute leaves curry with pumpkin-potato-sundried lentil dumplings:
- Heat oil in a kadai.
- Shallow fry the lentil dumplings and keep aside.
- Heat oil in a kadai and add panch foron and dry chilli for seasoning.
- Add pumpkin and potato and stir for sometime.
- Add turmeric powder, salt, sugar, ginger paste, slit green chilli, stirring continuously.
- Sprinkle some water.
- Add jute leaves and lentil dumplings.
- Cover the lid and cook for sometime on medium flame.
- Serve with rice.
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