A Diabetic-Friendly Curry with Amaranth Leaves, Hyacinth beans, and Drumstick (Moringa)
How to Choose Vegetables to Make a Diabetic Curry
Making diabetic curry is easy. First, you have to find out which ingredients you can use for making diabetic food. The next comes how to cook and combine them to get a delicious side dish.
After researching on diabetic food, I chose amaranth leaves (Harive Soppu), hyacinth beans (Avare Kalu), and drumstick (Nugge Kai) to make a curry for today. All these ingredients I chose are diabetic-friendly, and they combine well to give an awesome taste.
You can serve this curry with hot rice, pancake, roti, or chapati. Let me share the recipe.
Benefits of Amaranth Leaves, Hyacinth Beans, and Drumstick:
Amaranth is highly nutritious. It is high in fiber, calcium, iron, vitamin A, and Vitamin C. Because of these properties, amaranth helps to lower cholesterol and blood sugar levels.
Hyacinth beans have oleic acid, leucine, carotene, vitamin B, vitamin C, calcium, zinc, and iron. These properties help to lower blood sugar levels in the body.
Drumstick (Moringa) acts as a natural medicine to manage diabetes. This vegetable has natural anti-diabetic properties. Including drumstick in your diet helps to lower blood sugar levels.
- 2 heaped bowls amaranth leaves(harive soppu), washed twice and chopped
- 1/2 cup hyacinth beans, cooked
- 3 drumsticks, cut in 3 cm pieces
- 1/2 cup grated coconut
- 3-4 or more dry red chilies, as per taste
- 1/4 teaspoon mustard seeds, for grinding
- 1/4 teaspoon mustard seeds, for the tempering
- 6 curry leaves, for the tempering
- 2 teaspoons oil
- 1 teaspoon salt, as per taste
- 1 tablespoon tamarind pulp, soak tamarind in water and squeeze
- 1/2 teaspoon jaggery powder, optional, for taste
- Wash amaranth leaves in water twice. Finely chop them. Keep aside.
- Cook hyacinth beans and drumstick with just sufficient water. Add some salt while cooking. Don't overcook it. Drumstick breaks open if you cook for a longer time. If you are cooking in a pressure cooker, cook it until one whistle and simmer for 4 minutes.
- Grind grated coconut, mustard seeds, and red chilies in a mixer or blender. Keep aside.
- Heat the oil in a deep bottomed pan. Throw in mustard seeds. Let them crackle. Add curry leaves, chopped amaranth leaves, and some salt. Mix well. Cook for 6-7 minutes while turning it occasionally.
- Add cooked hyacinth beans, drumstick, and tamarind pulp. Throw in a small quantity of jaggery powder. Mix well. Continue cooking until the water evaporates.
- Add the ground coconut masala. Mix it with the veggies. Turn the contents softly, so that the drumstick doesn't break. Simmer it for a few seconds. Check for taste. Add salt, if needed. Turn off the heat.
- Amaranth leaves, hyacinth beans, and drumstick curry is ready to eat! This is a diabetic-friendly curry. Anybody can eat this healthy curry.
- Serve this curry as a side dish with cooked rice, pancake, roti, or chapati.
|Serving size: 1|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Carbohydrates 14 g||5%|
|Sugar 0 g|
|Fiber 4 g||16%|
|Protein 5 g||10%|
|Cholesterol 0 mg|
|Sodium 18 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|