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Farmers Nest
Punarnava Leaves - Organically Grown - 1 Bunch
Greens
In Ayurveda, Punarnava is known for its anti-inflammatory, diuretic, and analgesic properties. All plant parts, such as the flowers, leaves, stem, and the roots are beneficial and have specific medicinal uses. The plant leaves are nearly round in shape but can vary in size from one plant to another.
Here is a quick recipe to make something tasty out of these wonder leaves:
Ingredients:
Punarnava leaves (cut into very small pieces) – 3 cups tightly packed.
Green chilies – 3
Shallots / onion (chopped) – 1/4 cup.
Turmeric – 1/2 tsp
Mustard seeds – 1/4 tsp
Oil 2 tablespoons
Coconut – 1/2 cup grated.
Salt to taste
Preparation Time : 15 mins
Cooking Time : 10 mins
Makes 1-1/2 cups.
Pluck the Punarnava leaves and remove the hard stems. Wash and clean the leaves thoroughly. Drain the water from the leaves and chop finely.
Heat coconut oil in a wok. Add the mustard seeds and let them crackle.
Add chopped onions and stir for a minute then add the turmeric powder, slit green chilies, and chopped Punarnava leaves.
Stir well. Cover and cook for 5 minutes in low fire, occasionally opening the lid to stir, until the green leaves just start to wilt. The leaves, when they get cooked, reduces to half or one-third.
When the leaves turn dark green, add salt, and stir.
Add grated coconut and stir well. Serve with rice or roti.
About Farmer:
Nagraj is a young organic farmer who has been selling his produce on farmizen for last two years. He grows a variety of leafy greens and vegetables which are harvested freshly in the morning everyday
Along with vegetables he also has a Guava orchard with some other fruit trees sprinkled in.
Check out this video of his success story by Vijaya Times
https://youtu.be/c64Rfug5wcA
Here is a quick recipe to make something tasty out of these wonder leaves:
Ingredients:
Punarnava leaves (cut into very small pieces) – 3 cups tightly packed.
Green chilies – 3
Shallots / onion (chopped) – 1/4 cup.
Turmeric – 1/2 tsp
Mustard seeds – 1/4 tsp
Oil 2 tablespoons
Coconut – 1/2 cup grated.
Salt to taste
Preparation Time : 15 mins
Cooking Time : 10 mins
Makes 1-1/2 cups.
Pluck the Punarnava leaves and remove the hard stems. Wash and clean the leaves thoroughly. Drain the water from the leaves and chop finely.
Heat coconut oil in a wok. Add the mustard seeds and let them crackle.
Add chopped onions and stir for a minute then add the turmeric powder, slit green chilies, and chopped Punarnava leaves.
Stir well. Cover and cook for 5 minutes in low fire, occasionally opening the lid to stir, until the green leaves just start to wilt. The leaves, when they get cooked, reduces to half or one-third.
When the leaves turn dark green, add salt, and stir.
Add grated coconut and stir well. Serve with rice or roti.
About Farmer:
Nagraj is a young organic farmer who has been selling his produce on farmizen for last two years. He grows a variety of leafy greens and vegetables which are harvested freshly in the morning everyday
Along with vegetables he also has a Guava orchard with some other fruit trees sprinkled in.
Check out this video of his success story by Vijaya Times
https://youtu.be/c64Rfug5wcA
Delivery Note:
Expected delivery between Apr 22nd (Mon) and Apr 27th (Sat)
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