Ingredients (Buy locally grown organic ingredients, if possible)
2 teaspoon ghee (make organic ghee at home)
1 pinch asafoetida powder (hing)
1/4 teaspoon cumin seeds (jeera)
1 teaspoon crushed ginger
2 medium sized snake gourd (patola)
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, available at Indian stores
Cilantro for garnish, chopped
- Wash and chop off the top and bottom of snake 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 snake 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.
Choose snake gourd (patola) that has bright medium to dark green color. Thinner ones usually have less and soft seeds as compared to thick ones.
Recipe shared by Preeti Gupta
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