This detoxifying dish from Himachal uses aloe vera's inner gel (peeled carefully to avoid bitterness). Fun fact: Pahari villagers consider it a summer coolant and digestive aid. The mustard seeds add pungency while curd provides probiotics. Traditionally eaten with millet rotis, it's believed to purify blood in Ayurveda. Modern versions might include pomegranate seeds for crunch. The aloe is blanched first to remove sliminess. Nutritionists highlight its amino acids and anti-inflammatory properties. A acquired taste but packed with health benefits - Himalayan wellness in a bowl.