Ash gourd recipes

Ash gourd recipes  

Raw Ash Gourd Salad

Ingredients:

• 1 medium-sized ash gourd

• 1 cucumber

• 1 carrot

• 1/2 red onion

• 1/4 cup chopped cilantro

• 1/4 cup chopped mint leaves

• 1/4 cup roasted peanuts (optional)

• Juice of 1 lemon

• Salt to taste

• Black pepper to taste

• 1 tablespoon olive oil (optional)

Instructions:

• Prepare the Vegetables:

• Peel and grate the ash gourd, cucumber, and carrot. You can use a box grater or a food processor for this.

• Finely chop the red onion, cilantro, and mint leaves.

• Assemble the Salad:

• In a large mixing bowl, combine the grated ash gourd, cucumber, and carrot.

• Add the chopped red onion, cilantro, and mint leaves to the bowl.

• Add Peanuts (Optional):

• If you like some crunch in your salad, add roasted peanuts to the mix.

• Dress the Salad:

• Squeeze the juice of one lemon over the salad.

• Add salt and black pepper to taste.

• If desired, drizzle olive oil over the salad for added flavor.

• Toss and Mix:

• Gently toss all the ingredients together until well-mixed. Make sure the vegetables are evenly coated with the lemon juice and seasonings.

Serve:

• Garnish with additional mint leaves or cilantro if desired.

Cooking Time:

• The preparation time is approximately 15-20 minutes.

Serving:

• This recipe makes about 4 servings.

Ash Gourd Kichadi Recipe

Ingredients:

• Ash Gourd: 1 cup (peeled and grated)

• Curd (Yogurt): 1 cup

• Coconut (grated): 2 tablespoons

• Green Chilies: 2 (finely chopped)

• Ginger: 1 teaspoon (grated)

• Curry Leaves: 1 sprig

• Mustard Seeds: 1/2 teaspoon

• Cumin Seeds: 1/2 teaspoon

• Urad Dal (Black gram): 1 teaspoon

• Chana Dal (Bengal gram): 1 teaspoon

• Asafoetida (Hing): a pinch

• Salt: to taste

• Coriander Leaves: for garnish

• Oil: 1 tablespoon

Cooking Method:

• Prepare Ash Gourd:

• Peel and grate the ash gourd. Ensure it's finely grated.

• Prepare Curd Mixture:

• In a mixing bowl, whisk the curd until smooth.

• Add grated ash gourd, grated coconut, chopped green chilies, and grated ginger to the curd. Mix well.

• Tempering:

• Heat oil in a pan. Add mustard seeds, cumin seeds, urad dal, chana dal, curry leaves, and a pinch of asafoetida.

• Allow the mustard seeds to splutter and the dals to turn golden brown.

• Combine Ingredients:

• Pour the tempering over the curd mixture. Mix everything well.

• Season with Salt:

• Add salt according to taste and mix thoroughly.

• Garnish:

• Garnish with chopped coriander leaves.

• Serve:

• Refrigerate for a while before serving to enhance the flavors.