Fenugreek leaves with lotus stem (meeth ti nadur)

"Meeth ti NADUR" #fenugreek leaves with lotus stem... A Highly time consuming Recipe which both needs skill as well as Patience. As fresh fenugreek is very difficult to clean being very small leafy in size.which can lead to neck spasm or SPONDOLISIS 😜🥴 and being very bitter in taste u hve to be very skill full to remove evey inch of bitterness before it is cooked... Oh that's very much secret 🤫 for me. Will be disclosing it once my book inshallah will be completed 🙏🥰

According to the Persian seer Avicenna, whose 'Canon of Medicine' fenugreek is the first stop to curing winter chills. Combined with the hearty kidney beans and succulent meat of the herb stew, it made for an excellent 'garm', or hot, meal.

Given its very distinctive and slightly bitter taste, fenugreek seeds may not be a popular spice in world cuisines but therapeutically, its properties are unquestioned; both the seed as well as its green leaves are highly valued pharmaceutically as it is a rich source of phytonutrients such as thiamin, folic acid, riboflavin, niacin, vitamins A, B6 and C, with the leaves boasting of Vitamin K; it also contains various minerals such as copper, potassium, calcium, iron, selenium, zinc and manganese. A common house remedy for reducing and controlling the sugar levels of non-insulin dependent diabetics consists of soaking about 1/2 tsp of methi seeds in a little water overnight and gulping the water and seeds first thing in the morning. It has been found that fenugreek is so far the only plant containing an unusual amino acid, known as 4 hydro isoleucine (4 HO-ILE), an element which could help enhance insulin secretion under hyperglycemic conditions, thus increasing insulin sensitivity. An ICMR report also reveals that consuming 25-100 gm of fenugreek seeds a day diminishes hyperglycemia, while significantly reducing levels of glucose serum cholesterol and triglycerides.