Tag Archives: Ash Gourd

Ash Gourd with Tomato

25 Nov

ashgourd_tomato
Boodida Gummadikaya Tomato Kura

Ingredients:

Ash Gourd 5 x 5 inch piece
Tomato 2
Onion 1
Turmeric Powder a pinch
Coriander Powder 1 tbsp
Dry Mango Powder 1/2 tsp
Red Chile Powder 1/2 tsp
Green Chiles 2
Garlic 5 pods
Salt to taste

Talimpu:

Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Broken Red Chiles 4
Curry Leaves 8
Oil 1 tsp

Method of preparation:

Wash, lightly peel, remove seeds and finely chop ash gourd.
Remove stems, wash and finely chop green chiles.
Peel and finely chop onion.
Wash and finely chop tomato.
Peel and lightly crush garlic pods.

Heat oil in a pan, add all talimpu ingredients in order along with garlic pods and green chiles.
Add onion and fry until translucent.
Stir in tomato, chopped ash gourd, turmeric powder and salt.
Cook covered on low flame until ash gourd turns soft.
Stir in coriander powder, dry mango powder and red chile powder.
Stir fry for a minute and remove from heat.
Serve hot with steamed rice.

Notes: Make sure ash gourd is just cooked without turning mushy.

Ash Gourd with Yogurt

17 Nov

ashgourd_yogurt
Boodida Gummadikaya Perugu Pachadi

Ingredients:

Ash Gourd 4 x 4 inch piece
Carrot 1
Green Chile 1
Plain Yogurt 1 cup
Salt to taste

Talimpu:

Mustard Seeds 1 tsp
Broken Red Chiles 5
Curry Leaves 8
Oil 1 tsp

Method of preparation:

Wash, remove skin and finely chop ash gourd.
Remove ends, peel and grate the carrot.
Remove stem and finely chop green chile.
In a mixing bowl, mix together all the ingredients.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above yogurt bowl.
Serve with steamed rice or roti.

Notes: Make sure ash gourd is tender.

Ash Gourd with Moongdal

13 Nov

ashgourd_moongdal
Boodida Gummadikaya Pesarapappu

Ingredients:

Ash Gourd / Winter Melon 5 x 5 inch piece
Split Moong Dal 3/4 cup
Green Chiles 4
Salt to taste

Talimpu:

Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Broken Red Chiles 4
Curry Leaves 8
Oil 1 tsp

Method of preparation:

Wash, remove seeds and chop ash gourd into small pieces.
Remove stems, wash and slit green chiles.

Bring to boil few cups of water, add chopped ash gourd.
Cook until ash gourd turns soft but not mushy.
Strain and keep aside.

Bring to boil few cups of water in another saucepan, add moong dal.
Boil until the moong dal is just cooked without getting mushy.
Strain the moong dal and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add green chiles, cooked ash gourd and cooked moong dal.
Stir fry for a minute or until excess moisture is gone and remove from heat.
Serve with rice or with any indian bread.

Notes: Make sure not to overcook either ash gourd or moong dal.

Ash Gourd Pickle

6 Nov

ashgourd_pickle
Boodida Gummadikaya Avakaya

Ingredients:

Ash Gourd / Winter Melon 7 x7 inch piece
Black Mustard Seeds Powder 1/2 cup
Red Chile Powder 1/2 cup
Turmeric Powder a big pinch
Garlic 20 pods
Lemon Juice 4 tbsps
Salt 1/4 cup
Oil 1 cup

Method of preparation:

Pat dry, remove seeds and finely chop ash gourd.
Peel the garlic pods.

In a mixing bowl, mix chopped ash gourd, mustard seeds powder, red chile powder, turmeric powder, garlic pods, lemon juice and salt together with half of oil.
When everything is thoroughly mixed, taste and adjust the seasonings if required.

Remove the pickle into sterilized jar and pour in the remaining oil.
Use the pickle after few hours.
Ash gourd pickle stays for few weeks if well preserved.

Notes: Make sure ash gourd is not too tender.