White Gongura (Hibiscus cannabinus), also known as Kenaf or Ambadi in Marathi, is a variety of the Gongura plant, primarily recognized for its tangy leaves. Unlike the more common red-stemmed Gongura, white Gongura has green or pale stems and leaves with a milder sourness. It is widely used in Indian cuisine and offers excellent nutritional and medicinal benefits.
Key Features
- Appearance: Pale green or whitish stems with tender, slightly serrated green leaves.
- Taste: Tangy but less intense compared to red Gongura.
- Other Names:
- Hindi: Ambadi
- Telugu: Gongura
- Tamil: Pulicha Keerai
- Kannada: Pundi Soppu
Nutritional Benefits
- Rich in Iron: Helps prevent anemia.
- High in Calcium: Promotes bone health.
- Vitamins:
- Vitamin C: Boosts immunity.
- Vitamin A: Supports skin and eye health.
- Dietary Fiber: Aids digestion and maintains gut health.
- Low in Calories: Great for weight management.
Culinary Uses
- Ambadi Bhaji: Stir-fried with onions and garlic for a tangy side dish.
- Dal with Gongura: Cooked with lentils and spices for a flavorful curry.
- Pickles: Made into Gongura pickle or chutney with spices and oil.
- Rice: Prepared as Gongura rice, a tangy and spicy one-pot dish.
- Soups: Used in traditional broths for its tangy flavor.
Medicinal Benefits
- Improves Digestion: The tangy leaves stimulate appetite and improve gut health.
- Detoxifies the Body: Acts as a natural cleanser.
- Manages Cholesterol: Helps in regulating lipid levels.
- Anti-inflammatory Properties: Beneficial for reducing joint pain and inflammation.
- Promotes Hydration: Often used in traditional summer recipes to combat dehydration.
Growing White Gongura
- Climate: Thrives in warm, sunny climates with moderate rainfall.
- Soil: Grows best in well-drained, fertile soil.
- Watering: Requires regular but moderate watering.
- Harvesting: Leaves are ready for harvest 3–4 weeks after planting. Younger leaves are more tender and flavorful.
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