We love to eat different gourds not only for taste but for healthy reasons too. Ash gourds or bottle gourds bears are neutral in flavour and is easy to cook with it. It can be transformed into spectacular dishes by using different spices and condiments. We have often see people love to consume bottle gourd in many ways for health purpose.
Cooking ash gourds are monotonous like fry or make a dish using alkaline in north eastern part of India, today I have cooked ash gourds with mustard paste. This recipe is handed down by my grandmother.
INGREDIENTS :
500 grams Ash Gourd, peel the skin and cut into pieces
4 tablespoons mustard, soak in water for 30 minutes.
2 green chilies
1 teaspoon nigella seeds ( kalonji )
Pinch of turmeric
Salt to taste
1 teaspoon cumin powder
1 tablespoon mustard oil
METHOD :
Make a fine paste of mustard and green chilies. Keep aside.
Heat a skillet over medium heat, pour mustard oil. Add nigella seeds and wait for pop up. Now add ash gourd pieces and stir well. In the meantime add salt and turmeric. Cover it and cook.
When ash gourd is half cooked, remove cover and add mustard paste and stirring continuously to coat paste well with ash gourd pieces. Again cover it and cook until ash gourd becomes soft and tender.
Garnish with coriander and serve with rice or roti.
Cooking ash gourds are monotonous like fry or make a dish using alkaline in north eastern part of India, today I have cooked ash gourds with mustard paste. This recipe is handed down by my grandmother.
INGREDIENTS :
500 grams Ash Gourd, peel the skin and cut into pieces
4 tablespoons mustard, soak in water for 30 minutes.
2 green chilies
1 teaspoon nigella seeds ( kalonji )
Pinch of turmeric
Salt to taste
1 teaspoon cumin powder
1 tablespoon mustard oil
METHOD :
Make a fine paste of mustard and green chilies. Keep aside.
Heat a skillet over medium heat, pour mustard oil. Add nigella seeds and wait for pop up. Now add ash gourd pieces and stir well. In the meantime add salt and turmeric. Cover it and cook.
When ash gourd is half cooked, remove cover and add mustard paste and stirring continuously to coat paste well with ash gourd pieces. Again cover it and cook until ash gourd becomes soft and tender.
Garnish with coriander and serve with rice or roti.