- Serves
- 4
- Portion
- 100 g
- Time
- 15 min
- Texture
- Soft
- Season
- Spring–summer
- Dosha
- Vata
- Pitta
- Kapha
Cooling
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Bottle gourd (lauki) | grated | 200 g | 1000 g | |
| Water | ⅓ cup | 80 ml | 400 ml | |
| Curd (dahi), plain | 1 cup + 1 tbsp | 250 g | 1250 g | |
| Cumin (jeera) | ½ tsp roasted | 2 g | 10 g | |
| Mint leaves | 6 leaves | 5 g | 25 g | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g |
Method
How to cook it
Step 1: Cook lauki in water 4 minutes; cool and squeeze lightly.
Step 2: Whisk curd; mix lauki, roasted cumin, mint and salt.
Step 3: Serve at room temperature.
Nutrition
Per serving, estimated
47kcal
Energy
2.5g
Protein
2.3g
Fat
4.8g
Carbohydrate
0.5g
Fibre
0.5g
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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View recipe →Also good this season
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