Ash Gourd is known by many names commonly winter melon, wax melon but in Konkani, we call it Kuvalo.
I recollect apart from many
health benefits of Kuvalo, another important use would be to hang it covered in
a cloth in a new home or place of stay or work with a belief that it traps
negative energies if any and create positive vibration.
If hanging can fetch so much then
imagine what wonders will it create if it goes straight into our tummy that too
in a delicious manner??
Presenting to you this amazing
recipe created, curated by my culinary mentor, my loving Mamma (mother-in-law).
We love it a lot.
We would love to know if you all
loved it as much as we do.
Tag us
on Instagram at my_culinary_tales and get featured. We would also love to hear
from you in the comment below.
Ingredients
1 cup Urad Dal (Soaked for 5
hours)
Ash gourd or winter gourd
1/4th tsp Asafetida
1 tbsp Coriander seeds
½ tsp turmeric powder
1 tsp chili powder
3-4 tbsp semolina
1 small red onion
Coconut oil for frying
Salt to taste
Procedure
In a
bowl soak Urad dal for 5 hours.
In
another bowl soak asafetida and coriander seeds in little warm water.
Take
1/4th piece of a medium-size Ash gourd, de-skin, and deseed it.
Grate
it using a grater. Keep it in a strainer and let all its water get collected
under the strainer in a vessel overnight.
In a
mixer, jar add the soaked urad dal, asafetida, coriander seeds, turmeric, and
chili powder and grind this into a fine but thick paste using the drained ash
gourd water.
Add
salt and the grated Ash gourd. Mix well.
Just
before deep frying add semolina and finely chopped onion.
Deep
fry in coconut oil.
Serve
hot.
Tips
and Notes
Do not forget to use the drained water
of the grated Ash gourd to grind the dal.
If you
made our special Ash gourd Bhajiyas, we would love to hear all about it! Tag us
on Instagram at my_culinary_tales and get featured. We would also love to hear
from you in the comment below.
Happy
Cooking!
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