4 Serves
40 Mins
Prepare the jute leaves by washing them thoroughly and picking the leaves off the stems.
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UzbekVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
141 µg / 400 µgCalcium
244 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
102 mg / 1,250 mgPotassium
678 mg / 4,700 mgSodium
681 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
In a pot, bring the vegetable broth to a boil and add the jute leaves along with a pinch of potash to soften them.
Use a traditional broom or a potato masher to vigorously whisk the leaves until they become smooth and slimy.
Stir in the locust beans, salt, and pepper, then simmer for an additional 5 minutes before serving hot.
34
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Bhutanese