When it comes to health benefits and medicinal properties, aloe vera is considered a true powerhouse for the human body. For individuals suffering from joint pain and rheumatism, the anti-inflammatory properties found in aloe vera provide much-needed relief from arthritis and bodily stiffness. Beyond joint care, it acts as a boon for the digestive system by thoroughly cleansing the gut and intestines. People struggling with chronic constipation, gas, and acidity find this vegetable preparation exceptionally helpful. Furthermore, the regular consumption of native aloe vera helps maintain balanced blood sugar levels while actively assisting in reducing the accumulation of bad cholesterol in the body.
Required Ingredients
Preparing this traditional Rajasthani dish requires a specific set of ingredients. You will need 2 to 3 fresh native aloe vera leaves along with 1 cup of buttermilk, whey, or curd. Keep turmeric powder, red chilli powder, and coriander powder according to your taste preferences. For the tempering process, assemble cumin seeds, mustard seeds, and asafoetida. To enhance the flavor and tanginess, keep 1 teaspoon of fennel seeds and dry mango powder orkachri powder ready. Cooking oil and salt should be taken as per taste, and boiled fenugreek seeds can be added optionally based on personal preference.
Preparation And Removing Bitterness
The cooking process begins with the careful cutting and cleaning of the aloe vera leaves. Trim away the thorny edges on both sides of the leaves using a knife. Next, peel off the thick green skin and chop the inner pulp into small, manageable pieces. The most crucial step in this recipe is eliminating the inherent bitterness. Place the chopped aloe vera pieces in water mixed with a little salt and turmeric, and boil them for 5 to 7 minutes. Once boiled, rinse the pieces thoroughly with cold water to ensure all the bitterness and stickiness are completely washed away.
Cooking And Tempering
Heat cooking oil in a pan and add a tempering of asafoetida, cumin seeds, mustard seeds, and fennel seeds. Mix turmeric, red chilli powder, and coriander powder with a splash of water, and sauté the spice blend properly until well cooked. Add the boiled aloe vera pieces along with the optional boiled fenugreek seeds into the cooked spices. Pour in a little curd or buttermilk from the top, stirring continuously to prevent the curd from curdling. Once the vegetable begins to release oil, mix in the dry mango powder and salt. Cook on low flame for 2 more minutes and turn off the gas to complete your delicious preparation.
Conclusion
Prepared correctly by boiling and washing, this traditional Rajasthani aloe vera vegetable is not only completely free of bitterness but also brimming with rich medicinal properties. Incorporate this wholesome dish into your kitchen routine today and stay healthy.
