Ber and Yogurt Bowl

Name: Ber and Yogurt Bowl
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: indian
Ingredients: 1.5 cup yogurt (thick, chilled, whisked smooth); 10 pcs ber (fresh Indian jujube, washed, deseeded and roughly chopped); 0.5 tsp cumin powder (roasted); 1 pinch black salt; 1 pinch salt; 0.5 tsp sugar (optional, if ber are too tart); 1 tbsp mint (fresh leaves, finely chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A refreshing Indian-style bowl combining the sweet-tart crunch of fresh ber (Indian jujube) with cool, creamy yogurt. Lightly spiced with roasted cumin and black salt, this dish makes a perfect palate cleanser or light breakfast that comes together in minutes.

PREP

10m

COOK

SERVES

1 KATORI

181 cal

SERVINGS

INGREDIENTS

For 2 servings

1.5 cupyogurt · thick, chilled, whisked smooth10 pcsber · fresh Indian jujube, washed, deseeded and roughly chopped½ tspcumin powder · roasted1 pinchblack salt1 pinchsalt½ tspsugar · optional, if ber are too tart1 tbspmint · fresh leaves, finely chopped, for garnish

NUTRITION · PER SERVING

181

CALORIES · 1 KATORI

Protein11g · 24%

Carbs29g · 64%

Fat3g · 15%

Fiber2g

Sugar14g

Saturated fat2g

Cholesterol11mg

Sodium274mg

Potassium632mg

Phosphorus268mg

How we calculate →

METHOD · 4 STEPS

prep · ~5 min
Prepare the ber.
Wash the ber thoroughly. Slice each ber around the pit, remove the seed, and roughly chop the flesh into small bite-sized pieces. Set aside a few thin slices for garnish.
mix · ~2 min
Whisk the yogurt.
In a mixing bowl, whisk the chilled yogurt until smooth and creamy with no lumps.
mix · ~2 min
Combine and season.
1.Add the chopped ber to the whisked yogurt and stir gently to combine.
2.Sprinkle in the roasted cumin powder, black salt, regular salt, and sugar if using.
3.Fold everything together until evenly distributed.
assemble · ~1 min
Chill briefly and garnish.
Transfer the ber yogurt mix to serving katoris. Top with reserved ber slices and a generous sprinkle of chopped fresh mint. Serve immediately or chill for 10 minutes for the flavors to meld.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick, full-fat yogurt for a creamier texture that balances the tartness of ber.
2
Roast cumin powder in a dry pan until fragrant for a deeper, nuttier flavor.
3
If ber are very tart, sprinkle a pinch of sugar or drizzle honey to brighten the bowl.
4
Chill the assembled bowl for 10 minutes before serving to let the spices meld.
5
De-seed ber carefully with a sharp knife to avoid crushing the flesh.
6
For a crunchier texture, add a handful of pomegranate arils or chopped nuts.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace dairy yogurt with a thick, unsweetened plant-based yogurt (e.g., coconut or soy) and use a pinch of kala namak for the eggy note; the ber and spices keep it authentic and refreshing.

low sugar

Low-sugar

Skip the optional sugar altogether and use very ripe, naturally sweet ber; the black salt and cumin will enhance the fruit's sweetness without added calories.

spiced up