Friday Market Moments – Capturing the Beauty of Rural Life🛍️🛒
Taste and Properties: It is quite bitter or astringent in taste but is very popular in the culinary industry. It is cooked and eaten as a stew, curry or broth.Health Benefits:
Diabetes Control: Bitter gourd contains ingredients called carotene and polypeptide-P, which help in reducing blood sugar levels.
Some important information about Dhundul is given below:
Cooking Uses: Dhundul is usually eaten peeled and fried, made into a vegetarian curry with lentils, cooked in broth with shrimp or any other small or large fish. It is easily boiled.
Water Content: It contains a lot of water, which helps in eliminating dehydration and keeping the body cool during summers.
Nutritional content: Radish is rich in vitamin C, fiber, potassium, folate, and antioxidants.
Health benefits:
Digestion and constipation: Being rich in high fiber, it keeps the digestive system clean and helps relieve constipation.
Taste and Uses: Green chilies are used to add spiciness and special aroma to Bengali daily cooking such as curries, dals, stews or salads.
Nutritional Value: It contains a lot of vitamin C and antioxidants, which help increase the body's immunity.
Taste and culinary uses: Mukhi Kachu becomes very soft and delicious when boiled. It is widely consumed as a fish broth (especially hilsa, rui or shrimp), meat, or powdered shrimp and as a filling.
Nutritional value: It is rich in carbohydrates, dietary fiber, vitamin-C, potassium and iron. It is very beneficial in providing energy to the body and improving digestion.