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photo by Sangeeta Agarwal
Recipe by Sangeeta Agarwal
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Use thick and succulent parts of the plant.
Wash the Gwarpatha very well to remove the grit.
First remove the thorny sides with a knife.
Peel and remove the green skin. We get a transparent jelly that is slimy. Chop the jelly into small pieces.
Heat a tsp of ghee in a pan.
Add a dot of hing and 1/2 tsp cumin.
As the cumin crackles,add the turmeric and red chili powder and Immediately add 1/4 cup of water (The trick to do it is to hold the spoon with the spices in one hand and hold the water in the other. The minute the spices mingle with the ghee add the water).
This way the spices donât burn and we get a lovely color.
Let it come to a boil.
Add the coriander powder, aloe vera and salt.
Cook stirring it continuously.
As the water starts drying,add 3/4 cup of water and cover with a lid.
Let it cook on a medium flame for about 8-10 minutes.
Check to see if the gel has become tender.
Add a dash of amchoor or lemon juice.