– Raw Banana 2
– Golamaricha ( peper ) 1 spoon ( Paederia foetida )
– Jeera ( Cumin ) 1 and half spoon
– Dry Red Chilis
– Leaves of Pasaruni Patra
Grind all the Green leaves.. Make a fine paste of Golamaricha and Jeera. boil bannanas to make half tender form,make 4 cut each bananna.
In a Kadhai put oil hot, put dry chillies and saute put the of paste of Golamaricha and Jeera past the saute . Put paste of Pasaruni Patra and make saute.. Last add boiled bannana .. Keep 5 mintute boil. The herabal food is ready for you.
Paederia foetida Leaves used as a culinary spice in some traditional cooking in North Eastern and Eastern India.
It contains various chemical constituents like
essential oil (methyl mercaptan, Linalool), Iridoid glucosides (Asperuloside, paederoside
and scandoside, riterpenoids and saponins Ursolic acid, epifriedelinol, friedelin, sitosterol, stigmasterol and campesterol), Quinones (Embelin), Alkaloids, fatty acids (capric, lauric, myristic, arachidic and palmitic
acids), Valine, Tyrosine, Histidine carotene and
Vitamin c.
It has various therapeutic properties like Anti- inflammatory, Anti-Oxidant, Anti-Bacterial, Anti- Helminthic and Anti-Hyperglycemic. Because of its different properties it is used in treatment of different ailments like rheumatism, paralysis,
abscesses, gout, diarrhea, dysentery, infertility, colic and flatulence.
lts different parts are used in different Ayurvedic Preparations. lts leaves are used against herpes infection, roots are used for relieving pain in the chest or liver, inflammation of spleen and also used as emetic.
?????
You must be logged in to post a comment.