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Thursday, August 30, 2012

Pani Kakharu Sakkara ( Ash gourd in sweet sour gravy )



















Cooking Time Required: 25-30 mins
Cost of preparation: 30-40 rupees

Ingredients: Chopped pani kakharu ( ash gourd ) ( 2 cup ), powdered jaggery ( 1 cup ),
tamarind paste ( 2-3 tsp), pancha phutana ( 1/2 tsp ), chilli powder ( 1/5 tsp ), oil (
2 tsp ), dry red chilli ( 2 nos ), asafoetida ( 1 pinch ), curry leaves , turmeric (
1/5 tsp ), salt ( to taste).

Preparation: Peel and cut the ash gourd into cubes.

Cooking: Boil 4 cups of water in a wok. Add powdered jaggery, tamarind paste, salt,
turmeric and chilli powder. Add the ash gourd cubes and boil for 15-20 mins till they
turn tender. The water should have reduced by half by this time else turn the flame
high to reduce excess water.

Heat the oil in a pan. Add dry red chilli, pancha phutana, asafoetida and curry leaves.
Once the seeds start crackling, pour the entire mix over the wok contents. Boil for 1-2 mins.

Serve cold with rice and dalma/dal/curry.

Ash gourd is available in Hyderabad at Hypercity, Inorbit Mall or in the local Rythu bazaars.


4 comments:

  1. Super delicious gravy, love that sweet and sourness in dishes.

    ReplyDelete
  2. Pana kakharu!! Have come across a recipe using this vegetable after sooo long... It sounds delicious. I'm a sucker for sweet-sour-spicy flavours in veggies. Am sure I will love this!

    ReplyDelete
  3. Imagining the sour and sweet gravy and feel like having it now..yummy...

    ReplyDelete
  4. looks so healthy & delicious...mouthwatering!

    ReplyDelete

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