Friends, Happy Sunday everyone.

Today is quite a relaxing day, because today's atmosphere is very cloudy, although there is no rain, it is still very comfortable. For the past few days there has been intense heat and due to which people's life has been very uncomfortable. Now that our religious festival Eid holiday is going on I am staying at home.

So I am able to spend a lot of time in my vegetable garden, right now my vegetable garden has amaranth, jute-plant, yardlong bean, green chilli, tomato, brinjal, coriander leaves. The garden has been very beautiful this year, but it would have been more beautiful if there had been moderate rain. I spend a lot of time every morning and afternoon doing ministry here.

Today I will share with you a delicious recipe of Jute-Plant Leaves collected from my garden. I actually love to eat vegetables and it must be pesticide free. So, I made a small vegetable garden in front of my house. Some of my best feelings come into play when I cook fresh vegetables from my garden.

Today, however, I have prepared the recipe a little differently, here I have used two types of pulses because pulse is a very nutritious ingredient. So, I tried to enhance the taste of cooking with Jute-Plant Leaves along with Mung Bean and Lentils. Hope you like today's recipe.

Recipe Ingredients-

Jute-Plant Leaves 200 grams
Mung Bean 50 grams
Lentils 50 grams
3 onions
6 green chillies
2 dry chillies
1 Garlic
Turmeric powder 1 teaspoon
Chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Oil 2 tsp
Salt 1 teaspoon

Preparation phase-

First, take two types of pulses in a bowl and soak them for some time.

Then put a pan on the stove and heat the oil, then add dry chillies, garlic, onion and green chillies.

Then put a pan on the stove and heat the oil, then add dry chillies, garlic, onion and green chillies.

Then add jute-plant leaves to them, mix well and cook for some time and drain the water and take it down for serving.

Ready to serve recipe of Jute-Plant Leaves collected from my garden, see some dried ones today's recipe and the dals look quite attractive. The cooking was very tasty to eat with hot rice.

Sometimes I try to cook it a little differently considering the taste, but it is true that being a vegetable from my own garden, it tastes better. Anything fresh has more of a cooking flavor.

All are my original photographs.

Thanks all.

@semarekha

I am a determined girl, I want to take myself to great heights. I know the challenge is tough, but I still want to go ahead and test my abilities. I don't want to lose before I lose, but I want to win through struggle. I love to write, I love to express my imagination.

Jute-Plant Leaves with Mung Bean and Lentils | Ecency