Ashgourd Sambhar (Winter Melon/Wax Gourd)


Ingredients:

Ashgourd – 2 cups (peeled cubed)
Dal - 2 handfuls
Onion - 1 small chopped
Chilli powder - 1/2 tsp
Salt - 1 tsp/to taste
Turmeric – ½ tsp
Coriander leaves for garnish (Optional)

To Temper:

Oil- 1 tsp
Mustard seed - 1/2 tsp
Curry leaves - 1 sprig.
Garlic - 2-3 crushed
Dried red chilli - 1 broken into peices.

Asafoetida - 1 pinch.

To grind:
Shredded coconut – ½ cup
Tomato – 1
Onion – 1 small
Coriander powder - 1/2 tsp.
Jeera – ¼ tsp

Method:

Wash and drain the dal. Pressure cook dal and ashgourd for 2-3 whistles with salt, turmeric powder and chilli powder. Keep aside.
Grind together the ingredients to grind.
Heat oil in a vessel. Splutter mustard, add curry leaves, crushed garlic, red chilli and a pinch of asafoetida. Add the chopped onion and fry till golden brown.
Add the ground masala and saute taking care not to burn until the raw smell is gone.
Now add the cooked dal and ashgourd.
Let it simmer on a low flame for five minutes.
Garnish with chopped coriander leaves (Optional).

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