Buy smaller and tender fresh green leaves .They look very similar to fenugreek leaves . It can be used to make dry sabji with lentil like chana dal moong dal , gravies with dal, pakodas, etc.You can try all the methi sabjis recipe with this leafy veg .
Takla leaves contains a good quantity of fibre, vitamins like beta- carotene, vitamins B1, B2, C, etc), minerals like calcium, iron, zinc, and phytochemicals.
All parts of this plant show antimicrobial properties and this plant also has both antioxidant and phytochemical properties. Another research puts forth the antifungal properties of the Cassia tora leaves.
As per Ayurveda, not just leaves but even the seeds of this plant have a medicinal value i.e. they are used in the treatment of ringworms, leprosy, constipation, flatulence cardiac issues, etc.
INGREDIENTS
Takla Leaves – 2 bunch or 2 cups
Onion finely chopped – 1 big
Crushed or chopped garlic – 2 tsp
Crushed or chopped Green Chilli – 2 or 3 as per taste
Fresh grated coconut – 2 tbsp
Salt to taste
Jaggery – ½ or 1 tsp
Oil – 2 or 3 tsp
Jeera – ½ tsp
Asafoetida – a pinch
METHOD
Pluck only the leaves and soak it in water for few minutes ,then thoroughly wash them under running water . transfer to a colander and let the excess water drain off. Chop the leaves and keep aside till use.
Heat oil and splutter the jeera seeds .
Add garlic + green chilli + onion and stir fry translucent .
Add chopped leaves and stir fry till it shrinks completely on medium flame .
Stir fry for 5 to mins till it is cooked .
Add salt + jaggery and mix well .
Finally add coconut , mix well and off the flame
Serve with Roti or Bhakri or any Indian Bread or Rice.
