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Aloe Vera( Gwarpatha/ Grithkumari) ki Sabzi

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  1. Indian Cuisine
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photo by Sangeeta Agarwal

1 cups Aloe vera
Aloe vera Aloe vera is somewhere more popular for its health and beauty purposes than the culinary. It has bright green skin and jelly like interior. Aloe vera is most commonly consumed as juice, smoothies and it is also consumed as curry or dessert....
    kashmiri red chili powder ...
      1/2 teaspoons cumin seeds
      cumin seeds Cumin is used as whole as well as grounded form in a lot of cuisines. Cumin are tiny packed with a sharp flavor .Cumin is the major ingredient in Indian cuisine and used worldwide....
      • comino
      • Jeera
      1/4 teaspoons Turmeric powder
      Turmeric powder Turmeric powder is also known as 'haldi' and is native to southern Asia. Turmeric powder is the powder form of dried turmeric which comes from the ginger family. Turmeric is yellow-orange in color and is known as Indian saffron in many countries. Tumeric powder adds color and flavor to the...
      • haldi powder
      1 teaspoons coriander powder
      coriander powder Coriander powder is made of dry coriander seeds. Coriander seeds are also known as Cilantro seeds in U.S. It is commonly used in stew, curries, salads and soup to add distinct flavor and aroma....
      • dhania powder
      as per taste salt
      Also known as : sea salt , iodized salt
      • sal
      • Sal
      • namak
      A dot of hing
      asafoetida Asafoetida is the dried powdered resin of Ferula herb and most commonly used while tempering the dish, with a strong flavor and aroma, with a savory taste. It is mostly found in Asia and is mostly blended with other spices to drizzle of curry beans, stews and lamp chops. We...
      • hing
      1 teaspoons lemon juice
      lemon juice Lemon juice is the juice extract after squeezing the lemon. Keeping it for long makes it bitter.Lemon grows on a small evergreen tree native to Asia. It is a big, yellow color fruit with a juicy flesh. Lemon has a sour taste and is easily available everywhere. It is used...
      • Nimbu ka ras
        (नींबू का रस)
      2 teaspoons Ghee
      Ghee Tracing its roots to ancient India, Ghee is a vital element of the Indian culinary. A traditional Indian dish or dessert essentially contains Ghee. It has a rich, nutty like aromatic flavor. Also at times Ghee is added to a dish or dessert once it is cooked and ready to...
      • Ghee
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      Aloe Vera( Gwarpatha/ Grithkumari) ki Sabzi

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      These days everyone knows about the benefits of Alovera. It is no more restricted to villages. Even supermarkets and malls sell them. There are umpteen companies selling Alovera gel. But nothing can beat fresh Alovera. Here I am sharing a sabzi we Rajasthanis make with Alovera. Simple down to earth, no frills.
      • 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 don’t 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.

      • Enjoy!

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