Their study revealed that that tamarind water and vinegar were best suited to remove(upto 95%) pesticides from vegetables especially from spinach, curry leaves, chillies, lady’s finger, snake gourds and brinjals that were contaminated with heavy doses of pesticides.
The proposed remedy :
The vegetables need to be dipped in tamarind water (prepared using at least 20 mg of tamarind) for 15 minutes.
The curry leaves and chillies should be washed thoroughly before cooking.
Curry leaves and chilles can be dried, kept back in the fridge and used when needed.
Bitter guords and beans need to be brushed with a soft bristle brush after dipping in tamarind water and washed once more.