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Iron Kadai Cooking Benefits: Some vegetables work as a Sanjeevani herb as soon as they cook in iron pan. Their taste increases, it also becomes a panacea for health.
If someone is anemia in the house, then make a vegetable of spinach in iron pan. This makes the iron of spinach more effective. The difference in taste will also be clear. This method is especially beneficial for children and women.
If the brinjal filling and vegetable is made in iron pan, then its taste is different. The smokey flavor increases and iron content also increases naturally. It becomes the best vegetable to increase blood. Especially fill it, make it.
If you want the lady finger and also make it dry, then make it in an iron pan. This increases its taste and iron too. It is more beneficial than making lady finger in iron pan. Especially feed it to children.
Be it a dry bitter gourd vegetable or stuffed in an iron pan, its test enhances. Bitterness decreases and nutrition increases. This vegetable becomes even more effective for diabetes. It is also a panacea for liver.
If you make dry potatoes in an iron pan, the taste comes tremendous. Potato itself is not a source of iron, but it absorbs iron by being made in an iron pan. This gives the body natural iron. Children also eat it with great fervor.
Although the gourd is a light vegetable, but its test doubles when it is made in an iron pan. Gradually, its nutrients also remain intact. It is considered good for liver and kidney. It is perfect for healthy eaters.
When fenugreek bhujia or fenugreek potatoes are made in iron pan, their fragrance is different. The bitterness decreases and the taste comes more. The iron found in it gives great benefit to the body.
