Serves 2-4
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)
4-5 curry leaves (optional)
1 teaspoon crushed ginger
6 medium sized Indian round gourd (tinda)
1/2 teaspoon turmeric powder
1/4 teaspoon coriander, freshly ground (optional)
1/4 teaspoon dry pomegranate seed powder (anardana powder)
Red chili powder to taste
Rock salt (saindhav salt) to taste
Cilantro for garnish, chopped
Directions
1. Wash and chop off the top and bottom of Indian round gourd and cut it into small pieces.
2. Heat ghee in a cast-iron Dutch oven on medium heat. Add asafoetida powder, cumin, curry leaves, and crushed ginger. Sauté gently, not allowing them to burn.
3. Add chopped Indian round gourd, turmeric powder, coriander powder, pomegranate 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.
4. 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.
Tip
Choose round gourd (tinda) that has a deep green color and 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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