- 1 cucumber, peeled, seeded, and sliced into ½-inch pieces
- 1 Tbsp. ghee
- 2 Tbsp. water
- ½ tsp. fennel seeds
- ½ tsp. Organic Vata Churna
- ½ cup sour cream
- 1 tsp. fresh cilantro leaves, chopped
- 1 cup cooked quinoa
- Salt to taste
- In a frying pan, heat ghee. Add fennel seeds and fry for one minute.
- Add cucumber, water and Organic Vata Churna and cook for about 10 minutes.
- Add salt and sour cream and stir. Serve over cooked quinoa, garnished with cilantro.