The guchhi has a strong flavour that has to come out on its own, hence cooking with strong spices is not advisable. The way to do justice to its flavour and cost, is to cook gently, in its own water, perhaps sautéed with tomatoes to make a pulao This is the only way to retain the earthy aroma. It can be used to prepare a number of delicacies.
- Good source of protein, copper, potassium, zinc, selenium and B vitamins.
- Also low in fibre-rich, saturated and unsaturated fats.
- A Powerful Antioxidant.
- Strengthens The Immune System.
- Supports Heart Health.
- Fights Cancer.
- Good For Diabetes.
- Makes Blood.
- Supports Liver Health.
- Source Of Vitamin D.