Ingredients
| Tangy cucumber vegetable, rice | |
| 160 g | Rice, steamed |
| 85 g | Cucumbers |
| 20 ml | Oil |
| 2 g (½ tsp) | Aniseed seeds (saunf) |
| 1 | Red chilli, dried |
| 2 g (½ tsp) | Cumin seeds (jeera) |
| ½ g | Coriander powder |
| - | Coriander leaves |
| 2 g (½ tsp) | Curd |
| 2 g (½ tsp) | Sugar |
| 1 | Bay leaf (Tej Patta) |
| As per doctor’s recommendation | Salt |
| Bottle gourd pudding | |
| 100 g | Bottle gourd vegetable, grated |
| 10 g (2 tsp) | Butter, clarifi ed (ghee) |
| 50 ml (¼ cup) | Milk, toned |
| 150 ml (¾ cup) | Water |
| 1 | Cardamom powder (optional) |
| 20 g (4 tsp) | Sugar |
Cooking Instructions
Tangy cucumber vegetable with steamed rice
Peel the skin of the cucumbers and chop into average pieces either round or long. Heat oil in pan, once the oil is hot switch off the heat. Add saunf, red chillies, cumin seed and Tej Patta. Switch the heat on once again, now add the cucumber and keep it on a low heat. Cover it with a lid. Keep putting a few drops of water over the lid to prevent the contents inside the pan from getting burnt. After the cucumber is cooked add coriander powder and red chilly powder and stir it. Finally add sugar and curd. Serve hot with Chapatti or Roti.
Bottle gourd pudding (Dudhi ka Halwa)
Remove maximum water from grated bottle gourd (Dudhi) by pressing with hands. Take a pan, add clarifi ed butter and grated Dudhi. Cook till bottle gourd emits its aroma. Now add sugar, powdered cardamom, boiled water and milk to the Dudhi. Cook till gravy turns thick and water evaporates and gives a nice aroma. Serve hot or chilled.
General information
| Difficulty: | 4 of 5 |
Nutritional information
| 502 kcal | Energy |
| 6.8 g | Protein |
| 162 mg | Phosphate |
| 57 mg | Sodium |
| 288 mg | Potassium |