A Month of Faith, Flavour & Freshness!!!

The fifth month of the Hindu calendar, Shravan, is believed to be one of the holiest months for devotees of Lord Shiva; chants echo in the air, the ringing of temple bells can be heard, and homemade fasting meals can be detected around India. Many devotees are fasting from grains, pulses and a few spices, while still creating meals that are good quality, light, and thoroughly satiating.  

But here’s the good news: nothing is boring about fasting. You’ll find that during the month of Shravan, there will be plenty of seasonal vegetables available in the monsoon month that can help liven up not only your thali, but also provide you with freshness, nutrition and colour. From tender bottle gourd, to crunchy ridge gourd; from juicy cucumber, to sweet pumpkin; cooking with fresh, seasonal ingredients will take your fasting plate to another level.

1. Lauki Aloo Curry (Bottle Gourd & Potato Curry)

The Lauki Aloo Curry is a fasting favourite because the tender bottle gourd and soft potatoes blend beautifully in a light gravy. The Lauki Aloo Curry is hydrating, sattvik, and easy on digestion.

Ingredients for Lauki Aloo Curry:

• 2 cups bottle gourd (lauki), peeled and cubed
• 1 cup potatoes, cubed
• 1 tbsp ghee
• ½ tsp cumin seeds
• 2 green chillies, slit
• 1 tsp rock salt (sendha namak)
• ¼ tsp black pepper powder
• 1 cup water
• 1 tsp lemon juice

Method for Lauki Aloo Curry:

1. Heat ghee in a pan, add cumin seeds and green chillies.
2. Add potatoes, sauté for 2 minutes.
3. Add lauki, rock salt, and water.
4. Cover and cook until vegetables are tender.
5. Finish the Lauki Aloo Curry with black pepper and lemon juice.
6. Pro Tip: Always use fresh, young lauki to ensure your Lauki Aloo Curry stays sweet and doesn’t turn bitter.

2. Pumpkin Sabzi with Coconut

Pumpkin Sabzi with Coconut combines the natural sweetness of pumpkin with the creaminess of coconut. This Pumpkin Sabzi with Coconut is a quick, light, and delicious fasting dish.

Ingredients for Pumpkin Sabzi with Coconut:

• 2 cups pumpkin (kaddu), peeled and diced
• ¼ cup fresh grated coconut
• 1 tbsp ghee
• 2 green chillies, slit
• 1 tsp rock salt
• 6–8 curry leaves (optional for fasting traditions)

Method for Pumpkin Sabzi with Coconut: 

1. Heat ghee, add green chillies (and curry leaves if permitted).
2. Add pumpkin cubes and rock salt.
3. Cover and cook until the pumpkin is tender.
4. Stir in the coconut before serving.
5. Pro Tip: Slightly mash the pumpkin in your Pumpkin Sabzi with Coconut for a creamier texture.

3. Cucumber Peanut Salad (Kakdi Moongfali Koshimbir)

The Cucumber Peanut Salad is crisp, cooling, and packed with protein from peanuts. A chilled Cucumber Peanut Salad makes the perfect midday fasting refreshment.

Ingredients for Cucumber Peanut Salad:

• 2 cups cucumber, finely chopped
• ½ cup roasted peanuts, coarsely crushed
• 1 tbsp lemon juice
• 1 tsp rock salt
• 1 tbsp chopped coriander leaves
• 1 green chilli, finely chopped

Method for Cucumber Peanut Salad:

1. Mix cucumber, peanuts, lemon juice, rock salt, coriander, and chilli.
2. Chill before serving for maximum freshness.
3. Pro Tip: Add a pinch of roasted cumin powder to your Cucumber Peanut Salad for earthy depth.

4. Sweet Potato Tikki

Sweet Potato Tikki is a satisfying, mildly sweet snack perfect for Shravan fasting. This Sweet Potato Tikki is soft inside, crisp outside, and delicious with chutney.

Ingredients for Sweet Potato Tikki :

• 2 cups boiled sweet potatoes, mashed
• 2 tbsp arrowroot flour
• 1 tsp rock salt
• 1 tbsp chopped coriander
• 1 green chilli, chopped
• 2 tbsp ghee (for shallow frying)

Method for Sweet Potato Tikki :

1. Combine sweet potatoes, arrowroot, salt, coriander, and chilli.
2. Shape into tikkis and shallow fry in ghee until golden.
3. Pro Tip: Serve your Sweet Potato Tikki with coconut chutney for extra flavour.

5. Arbi Yoghurt Curry

Arbi Yoghurt Curry is rich, tangy, and wonderfully comforting. The creamy arbi blends perfectly with yoghurt in this ArbiYoghurt Curry recipe.

Ingredients for Arbi Yoghurt Curry:

• 2 cups boiled arbi (colocasia), sliced
• 1 cup thick yoghurt, whisked
• 1 tbsp ghee
• ½ tsp cumin seeds
• 2 green chillies, slit
• 1 tsp rock salt

Method for Arbi Yoghurt Curry:

1. Heat ghee, add cumin seeds and chillies.
2. Fry arbi slices until golden.
3. Adyoghurtrt and rock salt.
4. Simmer for 2–3 minutes.
5. Pro Tip: Always whisk yoghurt before adding it to your ArbiYoghurt Curry to prevent curdling.

6. Ridge Gourd Chutney (Turai Chutney)

Ridge Gourd Chutney is a refreshing, slightly nutty side dish. This Ridge Gourd Chutney pairs beautifully with tikkis and sabzis.

Ingredients for Ridge Gourd Chutney:

• 1 cup ridge gourd, peeled and chopped
• ¼ cup fresh coconut
• 2 tbsp roasted peanuts
• 1 green chilli
• ½ tsp rock salt

Method for Ridge Gourd Chutney:

1. Boil the ridge gourd until soft.
2. Blend with coconut, peanuts, chilli, and salt.
3. Chill before serving.
4. Pro Tip: Add a few coriander leaves while blending for a fresher Ridge Gourd Chutney flavour.

7. Ash Gourd Halwa (Petha Halwa)

Ash Gourd Halwa is a sattvik sweet that feels light yet indulgent. The Ash Gourd Halwa is perfect for ending a Shravan meal.

Ingredients for Ash Gourd Halwa:

• 2 cups grated ash gourd
• 2 tbsp ghee
• ½ cup rock sugar (misri) or jaggery (if allowed)
• ½ tsp cardamom powder
• 2 tbsp chopped nuts

Method for Ash Gourd Halwa:

1. Heat ghee, add ash gourd, and cook until the water evaporates.
2. Add sweetener and cardamom powder.
3. Garnish the Ash Gourd Halwa with nuts.
4. Pro Tip: Slow-cook your Ash Gourd Halwa for enhanced aroma and sweetness.

8. Lauki Kheer

Lauki Kheer is a smooth, creamy dessert that transforms bottle gourd into a delicacy. The Lauki Kheer is both refreshing and filling.

Ingredients for Lauki Kheer:

• 2 cups grated bottle gourd
• 3 cups full-fat milk
• 2 tbsp ghee
• ½ cup rock sugar or jaggery
• ½ tsp cardamom powder
• 2 tbsp chopped nuts

Method for Lauki Kheer:

1. Sauté lauki in ghee until fragrant.
2. Add milk, cook until the lauki softens.
3. Add sweetener and cardamom powder.
4. Garnish Lauki Kheer with nuts.
5. Pro Tip: Serve Lauki Kheer chilled for a refreshing fasting dessert.

9. Kaddu Raita

Kaddu Raita is a cooling, yoghurt-based dish made with pumpkin. The Kaddu Raita balances heavier fasting items beautifully.

Ingredients for Kaddu Raita:

• 1 cup boiled pumpkin, mashed
• 1 cup yoghurt
• ½ tsp roasted cumin powder
• 1 tsp rock salt
• 1 green chilli, chopped

Method for Kaddu Raita:

1. Mix pumpkin with yoghurt, cumin, salt, and chilli.
2. Serve Kaddu Raita chilled.
3. Pro Tip: Slightly overripe pumpkin makes Kaddu Raita creamier.

10. Turai Tamatar Sabzi (Ridge Gourd & Tomato Curry)

Turai Tamatar Sabzi is a light, tangy curry that’s perfect for fasting. The Turai Tamatar Sabzi is quick to prepare and digest-friendly.

Ingredients for Turai Tamatar Sabzi:

• 2 cups ridge gourd, peeled and chopped
• 1 cup tomato puree
• 1 tbsp ghee
• ½ tsp cumin seeds
• 2 green chillies, slit
• 1 tsp rock salt

Method for Turai Tamatar Sabzi:

1. Heat ghee, add cumin seeds and chillies.
2. Add ridge gourd, then tomato puree and salt.
3. Cook until the Turai Tamatar Sabzi turns tender.
4. Pro Tip: Don’t overcook the Turai Tamatar Sabzi to preserve its freshness and nutrients.

Expert Tips for a Healthy Shravan Fasting Thali

• Try 2 light curries, 1 salad, 1 snack, 1 yoghurt dish, 1 chutney, 1–2 desserts.  
• For better digestion, use ghee for cooking.    
• Use fresh herbs to elevate the sattvik flavour. 
• Use very light rock salt and black pepper for seasoning.

Shravan fasting does not mean you have to be stuck eating bland, boring meals. With the bounty of seasonal vegetables, your plate can be colourful, wholesome, and tasty. Think of your Shravan fasting thali as a holy balance, light but filling, traditional but inventive. This year, let your kitchen feel like a place where devotion meets creativity and every bite is a celebration of flavour and faith.

If you have any special dish curated for Shravan, then share it with our food community. Download Foodism now!