Preparation For : 4 People | Preparation Time : 30 Minuites (Approx)
  • Pani kakharu( Water Gourd) -600gm
  • Nadia( Coconut) -20gm
  • Tentuli (Tamarind)- 20 gm
  • Guuda( Jaggery) – 100gm
  • Bhrusanga Patra( Curry Leaves)- 4,5 leaves
  • Teja Patra(Bay Leaf) – 2 pcs
  • Refine Tela( Refined Oil)- 1 tbsp
  • Haladi Gunda( Turmeric Powder)- 1 tsp
  • Sukhila Lanka( Dry Chili) -2 pcs
  • Sorisha( Mustard Seeds) – 2tsp
  • Pana Mahuri( Fennel Seeds)- 1 tsp
  • Luna (Salt)- as per taste
Preparation : Step wise
  • Peel the water gourd and cut into small pieces. Crush the coconut.
  • Soak the tamarind in water for 10 min. Take out the pulp and keep aside.
  • Take a ½ cup of water in a deep pan. Boil it. When starts boiling add tamarind pulp and Jaggery. Again boil it for some time till it’s well boiled. Now add the water gourd pieces.
  • Add turmeric powder, crushed coconut, and salt to it. Stir it well and cover it.
  • Cook it in a low flame till the water gourd is well cooked. Remove from flame and keep aside.
  • Heat oil in a deep pan. Add mustard seeds, bay leaf, curry leaf, fennel seeds and dry chili. When its starts spluttering add the pre cooked water gourd. Cover it for 2 min. stir it and remove from flame. Serve with rice.
Photo Gallery : Recipe Preparation

Health & Additional Cooking Tips

Water gourd, coconut, Jaggery contains energy, calcium and fat .

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