Main meal
Tinda tamatar
Apple gourd halved and simmered with tomato, cumin and coriander powder.
25 min
0 of 4 steps done
3 servings
Heat: Mild
Approximate nutrition
A rough guide per original serving, not a lab test.
- Energy100 per serving
- Protein2g per serving
- Carbs14g per serving
- Fibre3g per serving
Ingredients
Method
Related remedies
Karela (bitter gourd) stir-fry for a balanced plateBitter taste (tikta rasa) is traditionally recommended in Ayurveda for people managing blood sugar. A simple karela sabzi is a tasty way to bring more bitter vegetables and fibre to the plate — as food, not medicine.
Spiced buttermilk (takra) with lunchThin, freshly churned buttermilk with roasted cumin is praised in Ayurveda as one of the best drinks for digestion. It is light, cooling to the gut and easy to make.
A one-day moong dal khichdi reset for a tired stomachAfter festivals, weddings or a week of eating out, a day of simple moong dal khichdi gives digestion a break. It's the Ayurvedic idea of a ‘cleanse’ — nourishing, warm and easy, not starving.
Related recipes
- Moong dal chillaA soft yellow pancake of soaked split moong, ginger and coriander, cooked on a tawa with a few drops of oil.
- Vegetable oats upmaRolled oats cooked like upma with mustard, curry leaves, carrot and peas. Ready in one pan.
- Ragi dosaA lacy finger-millet dosa with onion, cumin and coriander. Crisp at the edge, soft in the middle.
