Avoid using tamarind, lime or other souring agents in green leafy preparations. Acid reduces the nutritional properties of greens.
If you boil vegetables in water, do not throw the water, keep it to make gravies, soups or kolumbu.
Do peel your vegetables as thinly as possible to preserve the minerals and vitamins.
Do wash your vegetables before peeling or cutting, to preserve the water soluble vitamins.
When selecting a brinjal, make sure you choose one which is light. A heavier brinjal will have more seeds, which taste bitter when cooked.
If you boil vegetables in water, do not throw the water, keep it to make gravies, soups or kolumbu.
Do peel your vegetables as thinly as possible to preserve the minerals and vitamins.
Do wash your vegetables before peeling or cutting, to preserve the water soluble vitamins.
When selecting a brinjal, make sure you choose one which is light. A heavier brinjal will have more seeds, which taste bitter when cooked.
Avoid using tamarind, lime or other souring agents in green leafy preparations. Acid reduces the nutritional properties of greens.
If you boil vegetables in water, do not throw the water, keep it to make gravies, soups or kolumbu.
Do peel your vegetables as thinly as possible to preserve the minerals and vitamins.
Do wash your vegetables before peeling or cutting, to preserve the water soluble vitamins.
When selecting a brinjal, make sure you choose one which is light. A heavier brinjal will have more seeds, which taste bitter when cooked.
If you boil vegetables in water, do not throw the water, keep it to make gravies, soups or kolumbu.
Do peel your vegetables as thinly as possible to preserve the minerals and vitamins.
Do wash your vegetables before peeling or cutting, to preserve the water soluble vitamins.
When selecting a brinjal, make sure you choose one which is light. A heavier brinjal will have more seeds, which taste bitter when cooked.
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