Main meal
Karela sabzi
Bitter gourd sliced, salted, squeezed, then cooked with turmeric, cumin and jaggery to round the bitterness.
30 min
0 of 4 steps done
3 servings
Heat: Medium
Approximate nutrition
A rough guide per original serving, not a lab test.
- Energy90 per serving
- Protein3g per serving
- Carbs10g per serving
- Fibre4g 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.
Light lauki (bottle gourd) soup for a heart-friendly dietBottle gourd is one of the lightest, most cooling vegetables in the Ayurvedic kitchen. A low-salt lauki soup is a simple, satisfying dish for anyone following a heart-healthy, BP-conscious diet. It is food, not a treatment.
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.
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- Ragi dosaA lacy finger-millet dosa with onion, cumin and coriander. Crisp at the edge, soft in the middle.
