24) ASH GOURD PACHADI

ASH GOURD PACHADI

A YUMMY DIGESTIVE SIDE DISH

Ingredients:

1)    Ash gourd – 250 gm.

2)    Thick fresh curd / Yogurt – 150 ml.

3)    Grated coconut – 1 cup

4)    Hot green chili – 1 No.

5)    Mustard seeds – 1 ½ tea spoons

6)    Tender curry leaves – 2 sprigs

7)    Dry Kashmiri chilies – 3 Nos.

8)    Coconut oil or any other cooking oil – 1 table spoon

9)    Salt – 1 tea spoon

To Cook:

Peel the ash gourd and dice into small pieces of approximately 7 mm. cubes. Put the grated coconut, the curd and the green chili in the food processor. Add ¾ tea spoon (half) of mustard seeds and 1 sprig (half) of curry leaves. Grind to fine paste.

Put a vessel on the stove, pour an inch of water and chuck in the ash gourd. Add the salt. Cover the vessel with a lid. Stir occasionally. When it is nearly cooked, the ash gourd will start to get more transparent. Now add the ground paste. Stir well and taste. Add more seasoning if required.

Set a small pan on the stove and pour in 1 table spoon of cooking oil. Add the remaining mustard seeds. When they start to splutter, add the Kashmiri chili and the second sprig of curry leaves and tip over the contents of the pan into the ash gourd mix.

Your appetizing Ash Gourd Pachadi is now ready. You can serve hot or cold. Both are equally tasty.

Enjoy!!!