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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.


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

  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!

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

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


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