Authentic Himachali Khatta Meetha Seelu with Pahadi Ghee

Name: Authentic Himachali Khatta Meetha Seelu with Pahadi Ghee
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Himachali
Ingredients: 500g seelu (wild cucumber or sour gourd), peeled and chopped; 2 tbsp pure pahadi ghee; 1 tsp mustard seeds; 1 tsp cumin seeds; 1/2 tsp fenugreek seeds; 2 dry red chilies; 1/4 tsp asafoetida; 1 tsp turmeric powder; 1 tbsp coriander powder; 2 tbsp jaggery powder; 1 tbsp tamarind pulp; Salt to taste; Fresh coriander leaves for garnish

A delightful traditional Himachali delicacy featuring locally foraged wild cucumbers or gourds cooked in a distinctively balanced sweet and sour gravy. Finished with a generous dollop of pure pahadi ghee, this rustic dish brings comforting mountain flavors straight to your dining table.

Photo by Amjed wani on Pexels

55min Total Time

4 Servings

Himachali Cuisine

Recipe

Wash and peel the seelu, then chop into medium-sized chunks.

Heat pure pahadi ghee in a heavy-bottomed kadhai over medium heat.

Add mustard seeds, cumin seeds, and fenugreek seeds, letting them splutter.

Add dry red chilies and asafoetida, sautéing for a few seconds until aromatic.

Add the chopped seelu, turmeric powder, coriander powder, and salt. Mix well.

Cover and cook on low heat until the seelu softens and releases its natural moisture.

Stir in the tamarind pulp and jaggery powder to achieve the signature sweet and sour balance.

Simmer uncovered for another 5 minutes until the gravy thickens slightly.

Garnish with fresh coriander leaves and serve warm with phulka or steamed rice.

Ingredients

500g seelu (wild cucumber or sour gourd), peeled and chopped

2 tbsp pure pahadi ghee

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp fenugreek seeds

2 dry red chilies

1/4 tsp asafoetida

1 tsp turmeric powder

1 tbsp coriander powder

2 tbsp jaggery powder

1 tbsp tamarind pulp

Salt to taste

Fresh coriander leaves for garnish

*This AI-generated recipe may contain inaccuracies.