- Serves
- 4
- Portion
- 200 ml
- Time
- 25 min
- Texture
- Smooth
- Season
- Spring–summerAutumn
- Dosha
- Vata
- Pitta
- Kapha
Pitta-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Ash gourd (petha) | 4 cups cubed | 500 g | 2500 g | |
| Ginger, fresh | 1 tsp | 5 g | 25 g | |
| Water | 1⅔ cups | 400 ml | 2000 ml | |
| Coconut milk, thin | ¾ cup + 1 tbsp | 200 ml | 1000 ml | |
| Cumin (jeera) | ¼ tsp | 1 g | 5 g | |
| Ghee (cow) | 1 tsp | 5 g | 25 g | |
| Black pepper | pinch | 0.3 g | 1.5 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Cook ash gourd and ginger in water until translucent (12 minutes).
Step 2: Blend; return to pan.
Step 3: Add coconut milk; warm without boiling.
Step 4: Temper cumin in ghee; season.
Nutrition
Per serving, estimated
89kcal
Energy
1.2g
Protein
7.5g
Fat
5.5g
Carbohydrate
4g
Fibre
0.8g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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