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Mahua ke kova ki sabji: Mahua’s Kova is eaten with great hobby in the form of vegetables in villages. Its vegetable is very special in taste and it is also considered beneficial for health. Know the traditional recipe of Kova and …Read more
Highlights
- Vegetables made from Kova of Mahua are very popular in the village.
- The delicious vegetable is prepared by removing the soft layer above the mahua seed.
- This vegetable is not only excellent in taste but is also beneficial for health.
Sultanpur: Even today there are many such desi fruits and vegetables in rural areas, which are also tremendous in taste along with health. One of these is Mahua’s Kova, which is eaten as a vegetable in the villages with great fervor. While the Mahua flower is used to make alcohol, the above layer of its seed i.e. the vegetable taste and nutritious made from the kova is no less than anyone. The special thing is that the demand for this desi vegetable is also increasing in cities. So let’s know, the right way to make Kova’s vegetable and in which season it is found.
Recipe expert Savita Srivastava says that first of all, he breaks Kova (seed) from a tree and bring home. Then the soft peel above it is removed from a cotton cloth or a peeling device. After this, the Kova is cut and separated from inside it.
After removing the seeds, heat water in an iron pan and boils the kova lightly, so that it becomes soft. After this, coriander, cumin, turmeric, garam masala etc. are grinded and kept. Also, garlic, chilli and onion are finely cut and prepare the tempering. All these things are mixed with delicious Kova vegetable.
The vegetable of Kova is made in two ways, one dry vegetable and the other is Rashedar. It looks very tasty in both ways. People in the villages eat it with great fervor and sometimes only this vegetable fills the stomach. This vegetable is rarely available in urban areas, but it is easily available in villages.
