Panikoorka can be consumed in different ways to minimize the bitter taste and strong odor.

The botanical name of Panikoorka is Plectranthus amboinicus. In India it is known as Indian borage, in Hindi known as Patta ajavayin, in Tamil – karpooravalli and referred as navaryila in Malayalam.

What with the rainy days ahead this is a good way to eat remain healthy by including Ayurvedic herbs in your diet.

Ingredients :

Panikoorka leaves: 8 nos

Onion: 1 big ( chopped finely)

Chana powder (Bengal gram flour): 1.5 cups

Chilli powder: ½ tsp

Salt: to taste

Water: to make batter

Oil: 1 cup( for frying)

Procedure for preparing Panikoorka Pakora:

Method:

• Wash and finely chop the leaves.
• Mix Bengal gram flour, chopped leaves, chopped onions, chilli powder, salt and required water to make a thick batter.
• Heat oil in a pan. When hot, drop one table spoon of batter mix and fry on medium flame.
• Drain onto a kitchen paper towel.
• Serve hot panikoorka pakoda with tomato sauce, tomato ketchup or tangy dates chutney.

A simple and quick recipe indeed with few ingredients and high medicinal value.
Read this article: Panikoorka, The Natural Remedy for Cough, Cold and Fever