Preparation For : 4 People | Preparation Time : 30 Minuites (Approx)
Ingredients
- 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 .
add a comment
