Cactus is a Latin word that means a spiny plant. It is called #nagfani in Hindi, #Nagfana in Bengali & Marathi, #Nagamalli in Telugu, and #Chaptukalli in Tamil. Though eating cactus is very popular in #Mexico but in India, we have been using the cactus plant & fruit for various treatments. Also, many farmers in India grow them around their fields to naturally protect the crops.
Cooking cactus is like cooking Bhindi, quite easy & surprisingly very tasty. All you need to know is how to cut a cactus.
A lot of varieties of cactus that grow are quite beneficial for us in many ways. I am cooking a variety of #Cactus called #Nopal or #Nopales which has a pad-like shape. The same variety also bears a fruit called #PricklyPear which comes with a lot of health benefits.
Both the Nopal Cactus & its fruit (prickly pear) are riddled with lots of thorns but carefully removing them gives us a cactus we can eat.
Cactus is long known for its many health benefits like high on antioxidants, regulates blood sugar, reduces cholesterol, eliminates hangovers & high on vitamins, minerals & fibre. Eating cactus fruit - Prickly Pear prevents peelia i.e. jaundice. It is specifically high in calcium, potassium, vitamin A, C & B, Iron & Magnesium.
Currently, there are no know cactus species that are poisonous but getting stung by a cactus thorn/spike causes irritation, pain and ay lead to bacterial infections.
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Ingredients
Ghee – 2 tbsp
Asafoetida(heeng) – ¼ tsp
Dry red chillies – 2 no
Cumin – ½ tsp
Fennel seeds (saunf) – 1/ tsp
Garlic chopped – tsp
Cactus (Nopales variety, cleaned & cut into strips) – 3cups
Salt – to taste
Chilli powder – 1tsp
turmeric – ½ tsp
Coriander powder – 2 tsp
Dry mango pwd(amchur) – 2-3tsp
Onion chunks – 1 cup
For written Recipe - [ Ссылка ]
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