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Recipe for Ashgourd Stir fry
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Ingredients
- Ashgourd – Half piece of big one
- Jaggery powder- 2 tsp
- Salt- 1 tsp
- Green chilly- 1 no.
- Coconut- 1/4 cup
- Mustard seeds- 1/2 tsp
- Red chilly- 1 no.
Seasoning ingredients
- Cooking oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentils- 1/2 tsp
- Curry leaves- Few
Instructions
Preparation
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Peel off the ashgourd skin, scoop out all the seeds and chop it in to 1″ length pieces.
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Heat a pan adding oil, mustard seeds, black gram lentils and curry leaves. Saute till the mustard seeds crackle. Then add chopped ashgourd pieces, salt, slit green chilly and jaggery. Stir and add 1/2 cup of water and let it cook in medium flame.
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Meanwhile put coconut, mustard seeds and red chilly in to mixer/blender and grind it coarsely without adding water. When the ashgourd pieces turn soft, pulpy include the coconut-mustard masala and combine very well. Put off flame after few minutes.
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Ashgourd stir fry is ready to serve as a side dish with rice-rasam combo.
Notes
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Do not add too much water to cook the ashgourd pieces, because the veggie also oozes some water.
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It is advisable to add coconut masala only when the ashgourd pieces turn soft and pulpy.
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Do not add more mustard seeds to coconut masala than recommended. Because it may turn the taste towards bitterness.
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