Ash Gourd with 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.
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Ash Gourd with 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.
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