INGREDIENTS
– Tender leaves of Cheel (Chenopodium album) 1 bowl
– salt to taste
– Edible oil 50ml
– Red chilly 1 whole
– Turmeric 1tsp.
– Pearl millet flour 100g
– buttermilk 1⁄2 liter.
METHOD OF PREPARATION
Steam cook the tender leaves of ‘Cheel’ with a pinch of salt.
After that strain the water and keep it aside.
Heat oil in a pan and put one whole red chilly.
Add the steamed leaves, salt, turmeric, pearl millet flour and the buttermilk.
Add the water that was remaining after straining the leaves into the buttermilk.
Simmer the mixture on low flame for about 10 minutes.
A delicious recipe is ready to be savored.
ABOUT THE PLANT
Cheel (Chenopodium album) is eaten as a green vegetable, which is consumed in the states of Gujarat, Haryana, Punjab, Uttar Pradesh, Uttaranchal and Rajasthan. This plant is available in the winters. The height of the plant is one to two feet. The plant grows like grasses in the crop fields and seeds propagate it.
MEDICINAL IMPORTANCE
The plant gives a cooling effect to the eyes.
It cures fever and body pain.
It can be applied to burnt areas to heal the wounds.
The plant relieves joint pain, and is used to treat diseases of liver and brain.
‘Cheel’ (Chenopodium album) is rich in iron content.
It provides relief to the body by keeping it warm during the winters.