Ingredients (Buy locally grown organic ingredients, if possible)
1-2 teaspoons ghee (make organic ghee at home)
1 pinch asafoetida powder (hing)
1/4 teaspoon whole cumin seeds (jeera)
1 teaspoon crushed ginger
2 medium sized bottle gourd (ghiya or lauki)
1/2 teaspoon turmeric powder
1/4 teaspoon coriander, freshly ground (optional)
1/4 teaspoon gooseberry powder (amla powder)
Red chili powder to taste
Rock salt (saindhav salt) to taste
Cilantro for garnish, chopped
- Wash and chop off the top and bottom of bottle gourd and cut it into small pieces.
- Heat ghee in a cast-iron Dutch oven on medium heat. Add asafoetida powder, cumin, and crushed ginger. Sauté gently, not allowing them to burn.
- Add chopped bottle gourd, turmeric powder, coriander powder, amla powder, and mix well. Let it cook without lid on low-medium heat for 20-25 minutes. Stir occasionally and continue cooking until the vegetables are tender.
- Add red chili powder and salt. Mix well. Cook for another 1-2 minutes. Turn off the heat when done. Garnish with freshly chopped cilantro before serving. Serve hot.
While selecting bottle gourd, make sure its skin is free of bruises. If you feel a soft spot, you’ll want to toss it out.
Recipe shared by Preeti Gupta
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