Caralluma Fimbriata and Mince Recipe

Caralluma Fimbriata and Mince Recipe

Caralluma Fimbriata and Mince Recipe

Try this Caralluma fimbriata and mince recipe, it has a tatse just like karela and pakladies website shared lots of karela recipes with you. Chong vegetable has many benefits as itself.
The Caralluma Fimbriata is a natural supplement that enhances energy levels that help improve blood glucose levels always seeking balance. Caralluma Fimbriata is a medicinal herb originated in Pakistan and India and is used as an appetite inhibitor long ago. The Fimbriata Caralluma is a succulent cactus that when ingested blocks the activity of multiple enzymes present in the body which is intended to form fat. By blocking these enzymes the body to produce more fat and forces the body to burn stored fat already existing in the body.

Karela Gosht

Caralluma Fimbriata and Mince Recipe

So the Caralluma Fimbriata will inhibit appetite making only the required amount is ingested the body needs and will force the body to use energy as fat present in the body. The Caralluma Fimbriata works by controlling the brain mechanism responsible for appetite, causing you to have the feeling of fullness. Its main goal is weight loss. Its consequences are: Fat burning unused and located, lowers the level of hunger, reduces the craving for sweets and sugar-based products and increases metabolism. Caralluma fimbriata also known as chong, Choongan or charangli.

Caralluma Fimbriata and Mince Recipe

Ingredients:

  1. Caralluma Fimbriata or Choongan – 250 gm
  2. Mince meat – 250 gm
  3. Onion – 2 chopped
  4. Tomato – 2 chopped
  5. Salt – to taste
  6. Garlic paste – 1 tsp
  7. Ginger paste – 1 tsp
  8. Lemon juice – 1 tbsp
  9. Turmeric powder – 1/4 tsp
  10. Red chili powder – 1 tsp
  11. Crushed cumin seeds – 1 tsp
  12. Green chili – 3 chopped
  13. Fresh coriander – 2 tbsp
  14. Garam masala – 1/2 tsp
  15. Oil – 1/3 cup

Method:

  • Clean and wash chong, then pound them a little.
  • Now apply salt on chong, mix well and leave for an hour.
  • Then wash and squeeze well.
  • Then heat up 2 tbsp of oil; add chong fry for 2 minutes and remove.
  • Take a pan, fry onion until light pink, then add mince, ginger garlic paste, turmeric powder, red chili powder, salt, green chili and chopped tomato, mix and let it cook.
  • When water dries, fry well.
  • Add chong and lemon juice, mix and put on dum for 5 minutes.
  • Before serving, add fresh coriande and garam masala powder, mix and serve with chapattis.





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