[Latin Name]  Ribes nigrum

[Specification] Anthocyanosides≥25.0%

[Appearance] Purple black fine powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Black currant?]

The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season

[Benefits]

1. Vision help my eyesight

2. Urinary Tract Health

3. Ageing & Brain Function.

4. Natural Brain Boost

5. Digestion & Fighting Cancer

6. Reducing Erectile Dysfunction

Please watch: “Best Male infertility treatment ever – 100% Naturally.”

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you have to take just 1 glass of water and roasted chickpeas.

before go to sleep put 1 fist of roasted chickpeas into that glass of water and leave it for whole night.
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Learn How To Make Tendli Ki Sabzi Recipe aka Ivy Gourd Vegetable Recipe from Chef Ruchi Bharani, only on Rajshri Food.
Make this quick and easy to make Spicy Tendli Fry Recipe at your home and share your experiences with us in the comments section below.

Ingredients:-
300 gms. Ivy Gourd (Tendli), washed and chopped
Oil
1 tsp. Cumin seeds
¼ tsp. Asafoetida
1 Onion, shredded
Salt as per taste
1 Tomato, chopped
2 tbsp. Water
Coriander Leaves

Dry Spices:-
¼ tsp. Turmeric Powder
1 tsp. Coriander Powder
1 tsp. Cumin Powder
¼ tsp. Red Chilli Powder
¼ tsp. Garam Masala

Method:-
1. Heat oil in a wok and add cumin seeds, asafoetida, onion and saute until the onions soften a bit.
2. Now add the chopped ivy gourd, salt and cover with a lid. Let it cook for 5-7 minutes stirring occasionally.
3. Once the ivy gourd is half cooked add the tomato and cover it to cook until tender.
4. Add water and cook again.
5. Now add the dry spices followed by coriander leaves and give it a stir.

Spicy Tendli Fry Sabzi is ready to serve! HAPPY COOKING!!!

Host: Ruchi Bharani
Director: Suchandra Basu
Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Spandan Rout, Akshay Sawant
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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