Ash Gourd Quickie Recipe
In my opinion there's not another recipe better than this Ash Gourd Quickie that is the reason I am so thrilled about introducing it to you. A lip-smacking Side Dish, this Ash Gourd Quickie completes your spread. An incredible Ash Gourd Quickie gets its taste from Vegetable. You owe me a thanks for sharing this recipe.
Ingredients
Ash gourd, skinned, cubed 500 gms
Ginger 1 inch piece
Curry leaves 6
Chillie, chopped 1
Grated fresh coconut 2 tbsp
Tomato, cubed 1 medium
Mustard seeds 1 tsp
Asafoetida 1/4 tsp
Turmeric powder 1/2 tsp
Fenugreek seeds 5-6
Chopped fresh coriander 1 tbsp
Oil of our choice 1 tsp
Salt to taste
Directions
When you skin the ash gourd set aside the skin to make chutney.
Discard the seeds in the soft centre portion.
You may use the soft portion if you like but since it turns into a mash when cooked, you can keep it aside for use in soup stock later.
Cube the firm portion of the gourd.
Though it seems like a large part of the gourd is not used in this curry you can actually put it all to use in other tasty and nourishing ways.
Heat the oil in a heavy bottomed pan and make a seasoning of mustard, asafoetida, fenugreek seeds, curry leaves and turmeric powder.
Setting aside the coriander, add the rest of the ingredients and mix well.
Add half a cup of water only, since the vegetable will release enough moisture.
Steam the vegetable either in a rice, cooker or prepare it in the usual way in a kadhai.
Steaming gives better results both in terms of the look and taste.
Leave to cool and transfer to a serving bowl.
Garnish with chopped coriander and serve hot with rotis.
Discard the seeds in the soft centre portion.
You may use the soft portion if you like but since it turns into a mash when cooked, you can keep it aside for use in soup stock later.
Cube the firm portion of the gourd.
Though it seems like a large part of the gourd is not used in this curry you can actually put it all to use in other tasty and nourishing ways.
Heat the oil in a heavy bottomed pan and make a seasoning of mustard, asafoetida, fenugreek seeds, curry leaves and turmeric powder.
Setting aside the coriander, add the rest of the ingredients and mix well.
Add half a cup of water only, since the vegetable will release enough moisture.
Steam the vegetable either in a rice, cooker or prepare it in the usual way in a kadhai.
Steaming gives better results both in terms of the look and taste.
Leave to cool and transfer to a serving bowl.
Garnish with chopped coriander and serve hot with rotis.
