Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked kidney beans | 420 g | Sweet, Astringent · Cooling |
 Zucchini, diced | 340 g | Sweet, Astringent · Cooling |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Olive oil | 18 g | Sweet, Bitter, Astringent · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 450 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the cooked kidney beans and prepare the diced zucchini.
- Warm the olive oil, bloom the cumin, and cook the vegetables until they begin to soften.
- Add the beans and dried oregano; turn everything through the seasoned oil.
- Pour in the water, add rock salt, and simmer until the flavors combine and the beans are very tender.
- Mash a small portion to thicken the sauce naturally, then serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international bean-dish adaptation)
Kidney Bean Zucchini Pot is a thoroughly cooked bean main with a moist sauce. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Kidney Bean Zucchini Pot
| Nutrient | Per 100g | Per Serving (1 serving (309g)) |
|---|---|---|
| Energy (Calories) | 79 kcal | 245 kcal |
| Protein | 3.1 g | 9.7 g |
| Total Carbohydrates | 8.3 g | 25.7 g |
| Dietary Fiber | 2.7 g | 8.5 g |
| Total Sugars | 0.8 g | 2.5 g |
| Total Fat | 4.0 g | 12.3 g |
| Calcium | 20.5 mg | 63.6 mg |
| Iron | 1.29 mg | 4.00 mg |
| Magnesium | 21.1 mg | 65.3 mg |
| Phosphorus | 56.7 mg | 175.8 mg |
| Potassium | 206 mg | 639 mg |
| Sodium | 234 mg | 726 mg |
| Zinc | 0.45 mg | 1.39 mg |
| Copper | 0.10 mg | 0.30 mg |
| Manganese | 0.07 mg | 0.21 mg |
| Selenium | 0.5 µg | 1.4 µg |
| Vitamin C | 5.3 mg | 16.4 mg |
| Vitamin A (RAE) | 3.1 µg | 9.6 µg |
| Vitamin E | 0.80 mg | 2.47 mg |
| Vitamin K | 8.4 µg | 26.1 µg |
| Thiamin (Vitamin B1) | 0.06 mg | 0.19 mg |
| Riboflavin (Vitamin B2) | 0.05 mg | 0.14 mg |
| Niacin (Vitamin B3) | 0.32 mg | 0.99 mg |
| Vitamin B6 | 0.08 mg | 0.26 mg |
| Folate (DFE) | 46.2 µg | 143.0 µg |
| Choline | 12.4 mg | 38.3 mg |
