Saturday, 28 September 2013

PANI KAKHARU RAI (ASH GOURD WITH MUSTARD GRAVY)


Ingredients :-
Pani Kakharu (Ash Gourd) - 2 cup (Peel and cut into small-thin pieces)
Potato - 1 no. (Cut in small cubes) (optional)
Nigella/Black Onion seeds (Kala Jeera) - 1 tsp
Mustard Seeds - 1/2 tsp
Turmeric powder(Haldi) - 1/2 tsp (optional)
Curd - 1/4 cup
Sugar - 1/2 tsp
Salt to taste
Oil - 2-3 tsp

For Mustard Paste:- Mustard seeds - 1 tsp
                                Cumin seeds - 1/2 tsp
                                Garlic cloves - 5-7 pods
                                Green Chillies - 3-4 nos. (as per your taste)
                                Vinegar - 3-4 tsp

For Poppy seed Paste:- Poppy seeds (Posto) - 1 tsp
                                     Char Magaz (Mixed Melon seeds) - 1/2 tsp
                                     Ginger -1/2 inch
                                     Soak poppy seeds and char magaz in water for 20 minutes.

Grind the above ingredients and make a smooth and fine paste.

Method :-
Heat Oil in a pan. Add mustard seeds and black onion seeds (kala jeera), when it starts crackling add ash gourd (Pani kakharu) and potato to it. Saute and fry for 5 minutes. Add mustard paste and poppy seeds paste to the pan and mix well. Don't fry more than 5 minutes, otherwise the mustard paste will taste a bitter. Add haldi, salt and 1 cup water to it and cover it in a low flame. Let it cook properly for 10-15 minutes till the ash gourd well cooked. Next add 1/4 cup of curd and a little bit of sugar. Mix it well. Add two green chillies to it for better taste and cover for more 2 minutes. Switch off the flame and serve with rice or roti...


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