Although few people are familiar with jute leaves, they are a component of the jute plant, which is mostly grown in Asia, the Middle East, and some regions of Africa. In fact, jute leaves are employed as a food source in these areas and are reported to give food a unique flavour as well as thicken soups, stews, and sauces. Depending on the region they are grown or prepared in, jute leaves are also known as saluyot, ewedu, or lalo. The edges of the leaves are slightly serrated. Jute leaves are often flavorful and soft while they are young; older leaves, on the other hand, tend to be fibrous and woody. Jute plant parts, scientifically known as Corchorus Olitorius, are utilised in a variety of ways. While jute stems are used to make rope, paper, and many other products, jute leaves are also prized for their medicinal qualities.
It has been a significant corporation in India for many years. But its fibre played a major role. Many industries, including textile, packaging, construction, and agriculture, use its fibre as a raw material. After cotton, jute fibre is the second most popular raw material in the textile industry. This region produces a significant amount of jute, which helped this jute-based textile industry lead Bengal's economy in the 20th century.
It is a very well-liked vegetable both in Bangladesh and West Bengal. Jute leaves are used to prepare dishes that are traditionally served throughout the summer, such as paat shaker bora and paat shaker jhol. Both meals are well-liked in this area. However, jute leaf curry is more popular than jute leaf pakoda. Many people enjoy eating this paat shaker jhol with plain rice during summer. One of the favourite summer meals is this jute leaf curry with kasundi (Bengali mustard sauce) and rice.
Ingredients:
1 medium size bowl jute leaves, cleaned & washed then cut into small pieces
1 big size onion, cut into thin slices
4 green chillies
Salt as needed
½ tbsp oil (mustard oil or any vegetable oil)
1.5 cups water
Method:
Jute leaves should be washed, cleaned, and chopped. Now, add salt, entire green chilies, a half-amount of onion slices, and finely chopped fresh jute leaves to boiling water in a cooking saucepan. Next, heat the remaining oil in a separate saucepan, then add half of the onion pieces and cook until light brown. Now add oil and fried onion to the boiled jute leaves and cook for an additional two to three minutes.
Tips
Jute leaves get thicker, gooier, and slimier the more they are cooked, which is not appealing. Jute leaves can be purchased fresh, frozen, or dried. Most often, you can find them in neighbourhood farmers' markets.
Health Factor
Jute leaves are believed to be a good source of beta-carotene, which is why they are utilised in most of Africa and the Middle East's pharmaceuticals. Iron, protein, vitamins A, C, and E, thiamine, riboflavin, niacin, folate, and dietary fibre are all said to be present in jute leaves. Asthma, arthritis, acne, colds, and other illnesses are said to be prevented by the leaves' alleged anti-inflammatory effects.