Ash Gourd Recipe
Ash Gourd Recipe | Ash Gourd Thoran
Ash gourd is a wonderful low-calorie vegetable. It has a substantial amount of moisture and it acts as a coolant. Ash gourd curry is best for hot summer afternoon lunches. Most parts of this ash gourd are useful in cooking and nothing is wasted. Since this vegetable is mostly made of water, it gets digested with ease. It's rich in fiber and antioxidants that are believed to promote your health and help protect your body from disease.
200 grams ash gourd - peeled and chopped
1 medium onion - chopped finely
1 green chili - chopped finely
Pinch of hing
½ teaspoon mustard seeds
½ teaspoon cumin seeds (jeera) - optional
½ teaspoon turmeric powder
2 sprigs of curry leaves
¾ cup grated coconut
1 to 1.5 tablespoon coconut oil
salt as required
Water as required
Heat oil in a pan, add mustard seeds, cumin seeds, and let it crackle. After the mustard seeds have crackled, add the onions, curry leaves, hing, and green chili. Fry them till the onions are transparent.
Now add the ash gourd. Add turmeric powder and saute for a minute.
Cover the pan and let the ash gourd cook in its own juices. Keep checking in intervals of 2 to 3 minutes.
If the ash gourd appears dry then add some water. Some ash gourds may require water while cooking. Some ash gourds may not require water while cooking. It depends on the quality and size of the ash gourd, so add water if required.
Cook for a few minutes till the ash gourd is almost done. Then add the grated coconut.
Mix the coconut well with the veggie. Add salt. Cover the pan and cook it for a couple of minutes.
Serve ash gourd thoran as a side dish or with dal and rice or sambar and rice. You can also have this dish with chapatis.
It tastes mild spicy, for more spiciness add more green chilies.