- Serves
- 4
- Portion
- ≈130 g
- Time
- 25 min
- Texture
- Soft
- 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) | cubed | 500 g | 2500 g | |
| Ghee (cow) | 2 tsp | 10 g | 50 g | |
| Fennel (saunf) | ½ tsp | 1 g | 5 g | |
| Fenugreek seeds | pinch | 0.3 g | 1.5 g | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Turmeric powder | ⅛ tsp | 0.5 g | 2.5 g | |
| Coriander seed / powder | 1 tsp | 2 g | 10 g | |
| Jaggery (gur) | 2 tsp | 10 g | 50 g | |
| Dry mango powder (amchur) | ½ tsp | 1 g | 5 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Temper fennel and fenugreek in ghee; add ginger.
Step 2: Add ash gourd, turmeric and salt; cover 12 minutes.
Step 3: Add coriander powder, jaggery and amchur; cook open 3 minutes.
Nutrition
Per serving, estimated
53kcal
Energy
0.7g
Protein
2.9g
Fat
7.1g
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.
Variations & further ideas
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