Agathi keerai for good health
Key facts about agathi keerai:
- Scientific name: The botanical name is Sesbania grandiflora.
- Edible parts: Both the leaves (keerai) and the flowers of the plant are edible and used in cooking, particularly in Indian and Southeast Asian cuisine.
- Nutritional benefits: The leaves are rich in vitamins, calcium, and iron.
- Culinary use: The leaves and flowers are cooked in curries, stir-fries (poriyal), and other dishes. Because of their somewhat bitter taste, they are sometimes cooked with ingredients like coconut to balance the flavor.
