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| RADDISH | |
These root vegetables are known for their strong flavouring. Rich in vitamin C, low in calorie and high in fibre, they are often used to garnish dishes. They are also rich in potassium and can be eaten raw in salads and taste particularly good when combined with grated carrots, lime and green chilies. |
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| DRUMSTICK | |
Known as murunga locally, drumsticks contain a lot of potassium. Most of the nutrition is in the seeds, which contain protein, starch, iron, pro vitamin C, manganese, and phosphorous among other vitamins and minerals. These have been dubbed the asparagus of Sri Lanka and are traditionally cooked in the form of a curry. Use your teeth to scrape the flesh off, recommends Sigrid. |
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| BRINJAL | |
We know brinjal, contains a small amount of starch. The purplish-red skin of the brinjal is rich in antioxidants, which can help reduce the risk of heart disease and stroke. Though the brinjal has a low to moderate calorific value, a lot hinges on the method of oil and so tempering it or frying it as is common in Sri Lanka. One of the healthiest options is to grill it. Cut it lengthwise into long slices. Whisk together olive oil, balsamic vinegar,garlic, herbs,salt,and pepper and brush both sides of the eggplant slices with the mixture. |
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| SOYA BEAN | |
Soy bean has been used to treat the symptoms associated with menopause (change of life), to control cholesterol, and to prevent bone loss (osteoporosis).
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