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Vegetables like ridge gourd, bottle gourd and pointed gourd are powerful when it comes to eliminating toxins. What makes these vegetables effective in controlling jaundice is that they help regulate the amount of bilirubin in the blood. For lunch, your plate should ideally contain vegetable, roti or rice and coriander mint chutney. Here are a few vegetable recipes recommended by Naini Setalvad, Nutritionist and Founder of Health For You, to help you quickly recover from jaundice.
Ivy gourd or tindli vegetable: Wash and finely slice 250 g tindli lengthwise. Mix tindli, salt, ¼ tsp coriander cumin seed powder (dhania jeera powder) and 1 tbsp finely chopped coriander. Put the ingredients in a steamer. Cook until it's tender. Serve hot.
Bottle gourd or dudhi vegetable: Peel and cut 500 g dudhi into medium squares. Dry roast 1tsp jeera in a kadai. Once you get the aroma, put chopped dudhi and salt. Mix well and cover the kadai with a lid. Put water on the lid and allow it to cook. Once the dudhi is tender add ½ chopped tomato, 1tsp coriander powder and 1tbsp chopped coriander. Cook for 2 minutes and serve hot.
Ridge gourd or turai vegetable: Peel 500g turai gently. Don’t over peel; it should look green and not white. Heat the non-stick kadai. Add 1tsp rai or mustard seeds and allow it to splutter. Put the chopped turai, salt and mix. Cover the kadai with a lid and put water on top. Keep stirring in between. Once it’s tender, add 1tsp coriander cumin powder and garnish it with 1tbsp chopped coriander. Serve hot.
Pointed Gourd or parwal vegetable: Peel 500g parwal and wash. Slice finely into eight slices, remove any big seeds. Heat a non-stick wok and add parwal and salt. Mix it well and cover the wok with a lid and put water on it. Keep stirring in between. Sprinkle some water if needed. Once the parwal is tender add 1tsp coriander powder, mix well and allow it to cook for 2 minutes. Sprinkle 1tbsp chopped coriander and serve hot.
French beans vegetable: Chop 500g French beans into ½ inch pieces and boil them.Heat a deep pan. Splutter 1tsp mustard seeds and one tsp sauf ( fennel seeds) by dry roasting them Add the French beans and salt. Mix well, sprinkle some water and cover the pan with a lid and put some water on the the lid. Allow it to cook until it's tender. Keep stirring in between. Add 1sp coriander powder, lemon juice, mix and cook for 2 minutes. Sprinkle 1tbsp coriander for garnishing.
Coriander mint chutney: Grind ½ cup mint leaves, 1 cup washed cilantro, and1 tsp jeera, salt and lemon in a blender to make a paste. Serve it with meals.