Ash Gourd with Ginger and Coconut

I craved this flavour as a fast breaking meal and ate it with boiled millets and prawn pickle. Here’s what I remember of the recipe. Would have been great with kadi patta, but we didn’t have any.


  • Ash Gourd, 700gm, peeled and chopped
  • Ginger, 75gm
  • Green chillies, 6, ground with the ginger
  • Urad dal, 50gm
  • Green cardamom, 3 pieces, peeled
  • Black pepper, 1 tbsp, grind with cardamom
  • Star anise, 3 whole flowers
  • Cinnamon, 5gm piece
  • Cloves, 6 pieces
  • Dried red chilies, 5 pieces
  • 1 whole coconut kernel, grated
  • Coconut oil
  • Salt to taste
  • Onions, 3 med-large, sliced


  1. Heat a generous amount of coconut oil
  2. Gently brown the urad dal to golden.
  3. Add all dry spices; fry
  4. Add ginger-chili mixture; fry
  5. Add onions; fry
  6. Add add grated coconut; stir well for a few minutes
  7. Add chopped gourd and 500ml water. Stir well.
  8. Pressure cook until done. 10 minutes in a Futura for me.

Sarson, Rice, Dal

I received a bunch of ingredient suggestions from the Safal Team this month, with one caveat; there should be at least one khichdi recipe amongst the lot. I confess, that while khichdi, is one of my favourite dishes, and I’ll take some care to ensure there’s pickle, raw onions and desi ghee when eating it, I’ve never, ever thought of cooking it, let alone actually cooked it.


This recipe was created for The Right Side of Life, a Safal community on Facebook. If you’re interested in eating healthier and involving food in different aspects of wellness, this is a group for you. We’re planning lots of activities and content for this group that I’m sure you’ll love!

So, this is my first time making any sort of khichdi, let alone some of the more elaborate one’s you’ve probably done. Be kind please. The haldi is missing from this recipe on purpose, so the colour ends up a nice, bright green.

Ideally, I must have pickle, ghee and raw onions with my khichdi.


  • Step 1
    • Masoor Dal, 1/2 cup, washed and drained (about 100gm)
    • Rice, 1 cup, washed, pre-soaked for 30 minutes and drained (about 200 gm)
    • Salt to taste
    • Green chillies x3 pieces, slit
    • Garam masala x1 tbsp
  • Step 2
    • Sarson/Mustard leaves, 1 bunch, washed and trimmed.
    • Ginger, 1″ piece, finely chopped
    • Garlic, 6 cloves, finely chopped
  • Peanuts, crushed
  • Garnish
    • Chilli Pickle (I used Safal)
    • Raw onions
    • Ghee (I used Mother Dairy)
    • Peanuts, whole


  1. Put all the ingredients from ‘Step 1’ into a cooker, mix well, and cook until the rice is done, but not too mashed.
  2. Put all the ingredients from ‘Step 2’ into a cooker, mix well and cook for 1 whistle. Remove, drain and puree finely.
  3. Mix the outcomes from ‘Step 1’ and ‘Step 2’ with the crushed peanuts, pour into a plate, garnish with the ingredients from ‘Garnish’, and serve.


  • Adjust garam masala and chillies to your liking.
  • Sarson ka saag sometimes has thick stalks. Peel these stalks of the fibrous outer casing, coarsely chop and add to the ingredients of step 2. I would also consider blanching these and adding them to the garnish or whole, like the peanuts, for crunch.
  • The role of the peanuts is for added crunch. I forgot to add the peanut garnish.
  • Given the number of pickles we have in this country, it is easy to vary flavour profiles simply by changing the pickle used.


Veggies, Veggies, Veggies

Breaking an intermittent fast, or the last meal before beginning one can make quite a difference to how we feel and the success of the oncoming fast. Plus, due to the low quantity of food and frequency of meals, we need a boost of nutrition if we are to avoid excess nutritional supplements.

This recipe was created for The Right Side of Life, a Safal community on Facebook. If you’re interested in eating healthier and involving food in different aspects of wellness, this is a group for you. We’re planning lots of activities and content for this group that I’m sure you’ll love!

This recipe is of a style I favour for this purpose – lots of flavour, lots of vegetables, plenty of fibre, low carb, lots of different nutrients and so on. Give it your own twist by adding other vegetables such as differently coloured bell peppers for instance, which would taste and look great in this soup. Also, this isn’t very spicy, so you might like to add some of that too per your own preferences.

I’ll just list the ingredients, of which there are many, and ask you to please watch the video for the method. It’s just about putting them all into a pot one after another, simmering for 5 minutes and then a few steps to finish. The ingredients are listed in order of use.


  • Oil
  • Garlic, sliced
  • Spring onions (whites), sliced
  • Onions, sliced
  • Spring onions (greens), chopped, 3/4 of whatever you have.
  • Mushroom stalks, finely chopped
  • Mushrooms, sliced
  • Light soy sauce
  • Vinegar
  • Honey
  • Carrots, sliced
  • Paneer, diced
  • Singhada, coarsely chopped
  • Chinese cooking wine (optional)
  • Green chilli sauce
  • Add-It Vegetable Gravy Seasoning
  • Dried red chilli
  • Mustard greens
  • Green peas
  • Spring onions (greens), remaining amount
  • Coriander leaves, chopped
  • Dark soy sauce
  • Oranges

Yeah, that’s a lot. Don’t forget the dark soy sauce, or the soup looks really dull and drab.


Watch the video below please. :)


  • Go slow with the vinegar, they can be mild to sharp depending on the brand.
  • A dash of Chinese sesame oil over each bowl will lend a lovely aroma.
  • Add green chillies for spice if you wish
  • Add more vegetables if you want
  • Replace mustard greens with spinach or other greens if you want.
  • Using a stock cube might be an interesting touch.

Achari Tendli

by Rita Naik Goraksha

  • For Achari Masala
    • 1 tbsp mustard seeds
    • 1 tbsp cumin seeds
    • 1 tbsp fennel seeds
    • 1/2 tsp kalonji
    • 1 tsp methi or fenugreek seeds
    • 1/2 tsp ajwain
    • 15 red chillies (Kashmiri & spicy one you can add both)
    • 1 tsp dry mango powder
  • For the subzi:
    • 500 gm Tendli
    • 2-3 Tbsp Oil
    • 1/2 tsp mustard seeds
    • 1/4 tsp Hing (asafoetida)
    • 1/2 tsp Tumeric powder
    • Salt according to taste


  1. In a pan dry roast mentioned ingredients for the masala but do not over roast them. In the same pan dry roast the chillies. Let it cool for sometime. Now put everything in a jar & blend it into a powder. You can store this powder if it’s extra in a jar for further use.
  2. Wash & dry the tendli. Chop them into four long pieces. In a kadhai add oil put some mustard seeds once the splutter add little hing to it. Now add the masala (2 to 3 tbsp) depending on the quantity of the veggie. Add turmeric powder. Add the chopped tendli to it. Add salt. Mix well. Cover & cook.
  3. Serve hot.

Mango pickle

Contributed by Jayanthi Narayan

It’s raw mango season and a festival like Vishu is incomplete without mango pickle. I was wondering what to make as accompaniment for the dishes we had prepared for Vishu.


  • 2 raw mango
  • A pinch of hing
  • 1 tsp salt
  • 2 tsp red chili powder spicy)
  • 1 tsp turmeric powder
  • 2 tbsp gingely oil
  • 1 tsp mustard seeds


  1. Wash, chop mango into very small pieces. Discard the seed.
  2. In a mixing bowl add mango slices, turmeric, salt and red chili powder. Mix well.
  3. Heat a small pan, pour gingelly oil, add mustard seeds and allow it to splutter.
  4. Off stove, quickly transfer mango into this tadka and give a toss.
  5. Bring it to room temperature, transfer into a clean bottle or jar.
  6. You can start consuming it immediately.
  7. Shelf life in normal conditions is 2 to 3 days.
  8. Enjoy pickle with curd rice.

I make less quantity as it’s shelf life is not more than 2 to 3 days.