How to Use Asafoetida for Health Benefits and Traditional Indian Recipes

Recipes:

Asafoetida and Amla Pickle:

Ingredients:
Amla (Indian gooseberry)	15-20
Salt	2 t.spoon
Asafoetida	2 t.spoon
Turmeric	1 t.spoon
Amla juice	1 cup
Water	4-5 cups
Ghee	½ t.spoon
Recipe:
Heat ghee in a frying pan on a low flame.
Add the asafoetida and saute for 1-2 minutes until aromatic.
Remove from the heat and mix this with turmeric and salt. Set aside.
Wash the amlas and make 4-5 slits in each, cutting up to the seed coat but not removing the seed.
In a clean glass jar, add the asafoetida mixture, the slit amlas, amla juice, and enough water to fill the jar.
Cover the jar with a lid and let it sit for 2-3 days.
After this period, discard the old water and refill the jar with fresh water.
Add a pinch of turmeric to the new water and shake the jar well twice daily for 10 days.
After 10 days, transfer the amlas to another clean jar filled with plain water for storage.
Consuming this amla twice a day supports digestion and helps relieve flatulence. It's also a healthy and flavorful snack for children to enjoy between meals.

Asafoetida Spiced Pumpkin Soup:

Ingredients:
Pumpkin chopped	1 cup
Asafoetida	1 t.spoon
Turmeric	½ t.spoon
Kokum paste	2 t.spoon
Chilli chopped	2-3
Curry leaves	2 t.spoon
Oil	2 t.spoon
Mustard seeds	1 t.spoon
Recipe:
Heat oil in a frying pan over medium flame.
Add mustard seeds and curry leaves. Let the seeds crackle completely.
Add asafoetida, turmeric, and chopped chillies. Saute for about 1 minute.
Add the chopped pumpkin, 1 cup of water, and salt. Cover and cook for 10 minutes.
Add more water in small batches as needed, and cook until the pumpkin becomes soft and tender.
Stir in the kokum paste, mash the pumpkin gently with a ladle, then add another cup of water. Cook for 3-4 more minutes.
Serve hot with rice or chapati.
This soup makes a nourishing one-pot meal, especially suitable for elders during winter or cold weather. It also works well as a light supper or evening meal.

Asafoetida-Spiced Bitter Gourd Stir-Fry:

Ingredients:
Bitter gourd (cut into circles)	2 cups
Asafoetida	1 t.spoon
Salt	as per taste
Gram flour	2 t.spoon
Tamarind paste	2 t.spoon
Cumin seeds	1 t.spoon
Oil	3 t.spoon
Turmeric	1 t.spoon
Red chilli powder	1 t.spoon
Jaggery (optional)	1 t.spoon
Coriander leaves	2 t.spoon
Recipe:
Prepare the bitter gourd by trimming the edges and removing the seeds. Slice into thin circles.
Mix the slices with 1 teaspoon turmeric and a splash of water. Let them sit for 10�15 minutes to reduce bitterness.
Boil the bitter gourd slices in 2 cups of water for 5-6 minutes until they are partially cooked. Drain the water and set the slices aside.
Heat oil in a frying pan over medium flame. Add cumin seeds and asafoetida, and let them sizzle for about 30 seconds.
Add the half-cooked bitter gourd slices and saut� for 3-4 minutes.
Add gram flour, red chilli powder, tamarind paste, and about ¼ cup of water. Stir continuously to avoid lumps.
Cook until the mixture thickens slightly and the flour is well-cooked.
Finally, stir in jaggery (if using) and chopped coriander leaves. Mix well.
Serve hot with chapati or pulao.
This dish is not only flavorful but also highly nutritious. It aids digestion and may help regulate blood pressure, making it especially beneficial for elders. It's suitable for all age groups as a wholesome addition to everyday meals.