- Serves
- 4
- Portion
- ≈100 g
- Time
- 25 min
- Texture
- Soft
- Season
- Spring–summerMonsoon
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Ivy gourd (kundru / tondli) | kundru, thinly sliced | 300 g | 1500 g | |
| Coconut oil | 2 tsp | 10 g | 50 g | |
| Mustard seeds | ¼ tsp | 1 g | 5 g | |
| Curry leaves | 8 | 1 g | 5 g | |
| Turmeric powder | ⅛ tsp | 0.5 g | 2.5 g | |
| Coconut, fresh grated | ⅓ cup | 40 g | 200 g | |
| Cumin (jeera) | ¼ tsp | 1 g | 5 g | |
| Ginger, fresh | 1 tsp | 5 g | 25 g | |
| Water | ¼ cup | 60 ml | 300 ml | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Temper oil, mustard and curry leaves.
Step 2: Add kundru, turmeric, salt and water; cover and cook 12 minutes until soft.
Step 3: Crush coconut with cumin and ginger; add.
Step 4: Toss 2 minutes uncovered.
Nutrition
Per serving, estimated
74kcal
Energy
1.3g
Protein
5.9g
Fat
4.4g
Carbohydrate
2.3g
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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