Gourd with Lime & Coriander

Gourds are harvested in late summer and early autumn. They are cooling, nourishing and moisturizing; just what we need at that time of the year! All the ingredients in this very simple dish share the cooling quality, which makes it a superb Pitta-pacifying delight!

Gourd with Lime & Coriander goes well with our Cumin Rice.

Gourd with Lime & Coriander

Serves 3-4
  • 4 cups Gourd, peeled and cut into 1-inch cubes
  • 2 tablespoon Sunflower Oil (or Coconut Oil)
  • 2 teaspoon Coriander powder
  • 1 Lime, juiced
  • 1 small bunch Fresh Cilantro, chopped
  • Salt to taste
  1. Heat the oil in a wide heavy bottomed pan over medium-high heat. Add the gourd. Sauté for 5 minutes. Keep stirring to prevent sticking to the pan.
  2. Reduce heat to medium-low. Add the coriander powder, stir. Cover with lid, and cook until the gourd is soft, about 10 minutes.
  3. Season to your taste with salt.
  4. Add the lime juice and cilantro. Toss and serve.

About Larisa Litvin

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