Cooling Squash

This recipe is by Dr Sapna Bhargava Indian name: Ghiya Sabji Properties of Squash: Taste: Sweet Quality: Light Potency: Cold Post-digestive effect: Sweet Medicinal Properties of Squash: This recipe is good for mainly pittaj disorders. It is beneficial for mouth ulcers, peptic ulcers and hyperacidity. It is also good for high blood pressure and bleeding disorders. Dosha Analysis: This recipe balances all the three doshas. But it is excellent for aggravated pitta dosha and kapha dosha. People with a predominantly vata constitution are advised to eat it in moderation. In excess, it may cause more aggravation of vata dosha.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 200  g squash (just under a half a pound)
• 1  teaspoon ghee or 1  teaspoon  clarified butter
• 1⁄2 teaspoon cumin seed (jeera)
• 1⁄2 teaspoon coriander powder (dhania)
• 1⁄2 teaspoon turmeric powder (haldi)
•  salt, according
• 1  teaspoon  freshly chopped coriander leaves (to garnish)

Directions

1. Peel and wash the squash.
2. Chop into small pieces.
3. Pour ghee or clarified butter into a pan.
4. Heat it slightly and add cumin seeds.
5. Keep the pan over low heat till the seeds turn red.
6. Be careful not to burn them black.
7. Add turmeric and coriander powder and sauté for a few seconds.
8. Add the chopped squash and sauté for a minute or two.
9. Cover and cook for 15 minutes over moderate heat.
10. Take off fire and garnish with freshly chopped coriander leaves before serving.
11. Persons with a predominantly pitta or vata constitution may add more ghee or clarified butter.