Kat in India: Chapatti a’la tahini-bitter gourd spread

So… Here we are in India learning delicious healthy food in an experimental kitchen that my lovely guesthouse provided.
One may call it ayurvedic food since there is no meat involved and I’ll try to use as local and organic ingredients as possible. Eating little animal products and more veggies and fruits.
Here’s a recipe for chapatti in my style and bitter gourd spread to go with it.

How to make a chapatti?
Ingredients:
Whole wheat flour
Water
Hint of salt (I used black salt)

Add water to flours that has a hint of salt until the dough doesn’t stick in your fingers.
Make a ball, make it thin and flat like a pizza and put in an iron pan. Now if you want to make it correctly it should be perfect round and smooth. But in my kitchen we want to make original, a little bit thicker chapattis possibly spiced with sunflower seeds. Bake chapatti from both sides until it rises and gets little brown color spots.. Or whatever you call it. You know when it is done. Don’t forget it for too many minutes (less than 5min) or you’ll burn it. Burned ones are not good, believe me.

Tahini-bitter gourd spread
Ingredients:
One bitter gourd (Per 2 chapattis)
Big spoonful of tahini
Ghee butter for baking the veggie
Some water

How do I do it?
Take that bitter gourd, peel and chop it. Heat some ghee in a pan and cook bitter gourd pieces until they are soft. Add tahini and some water so that the sauce is not too thick and tahini doesn’t burn. Though, I have never yet burned tahini.
Vola. Spread it on top of your chapatti and enjoy with a healthy bottle gourd soup.

In case you want to make a really fast and tasty soup:
Peel and chop bottle gourd, add in a pot of some boiling water with salt and herbs; the fresher the better. Boil until veggies are really soft. That’s the end of it. Next time I might try to add some raisins in there as well. Goes well with the chapatti-tahini-bitter gourd creation.

Ayrvedic kitchen: Kapha balancing diet

Morning:
Soar apple with peals

Breakfast:
2 breads made of lentil flour, smashed carrots and herbs
with alfa-alfa sprouts on side
and a lemon tea with honey

Lunch:
Rye bread pizzas topped with
1. mushrooms and onions
2. tomatoes, basil, olives, pepper and garlic
and fenugreek tea

Dinner:
Grilled onions, cauliflower, garlic and celery with spicy red lentil soup
and a tulsi tea

Snack:
Hot soy milk with cinnamon and cardamon

Ayurvedic kitchen: Balancing diet for Pitta whose not feeling so well

Breakfast:
Mint tea
Apple-oat breakfast dessert (check the older recipes)
with some melted cottage cheese

Snack:
Blueberry-milk shake

Lunch: Oven baked veggies with cheese
Boil basmati rice and put in oven with chopped zucchini and broccoli topped with mild cheese. Serve with well boiled white beans (until they have the texture of sauce)

Snack:
Piece of date pie
(dough from Valentine's Day pie)

Dinner:
Leftover Veggie Mix a'la Mom's Lentil soup (check earlier recipes and take off the carrot)

Evening:
Chamomile tea