Ayurvedic
Recipes
Bitter
gourd in Coconut Milk
You
will need:
- 1
medium bitter gourd, trimmed, cut into half, deseeded and sliced
thinly
- 1
tablespoon ghee
- 1
tsp brown mustard seed
- 1
tsp urad dhal
- 1/2
tsp ground turmeric
- 1/2
tsp ground cumin
- 1/2
cup thick coconut milk mixed with 1/2 cup pure water
- Rock
salt to taste
- 6-8
curry leaves
Blanch
the sliced bitter gourd in boiling salted water for 3-4 minutes,
drain.
Heat
ghee in a heavy-bottomed pot till it looks clear.
Add
the brown mustard seed and urad dhal.
When
the mustard seed starts to pop and the urad dhal turns golden brown,
add the bitter gourd, turmeric, cumin and salt, and mix well.
Add
the thinned coconut milk and crushed curry leaves and simmer until
heated through.
Serve
hot with boiled Basmati rice.
(Serves
2)
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Ghee:
The Golden Cooking
Oil of Ayurveda
Ghee
is the cooking oil of choice in ayurveda. It is made by cooking
butter to remove all the milk-solids and water, so that what's
left is a pure golden oil with a royal flavor and aroma. Once
you have cooked with ghee, you'll never go back to using oil
or butter again! Ghee can be used
for sautéing, stir-frying, deep-frying, baking, for popcorn,
or as a spread. It's so flavorful that you'll need much less
ghee than butter or other kinds of oil.
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