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Ash gourd Avakai

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Ash Gourd / Winter melon / Budida Gummadikaya is well known for its low calorie, high fiber and water contents which greatly help in digestion and body weight.
This vegetable has rich benefits and can be consumed daily.

This pickle is ideal to be made in small batches.
This can stay up to only a week under refrigeration.



Ingredients :

- Tender Ashgourd - 4 inches thick piece, appx 300 gms
- Onion - 1 (medium sized)
- Turmeric - 1 tsp
- Chilli Powder - 2 1/2 tsps
- Mustard Powder / Avap Pindi - 2 1/2 tsps
- Salt - 1.5 tsps
- Oil - 3 tbsps
- Methi seeds - 1/4 tsp
- Mustard Seeds - 1/2 tsp
- Curry leaves - 1 strand
- Dry red chillies - 4-5
- Hing / Asafoetida - 1tsp
- Dry Mango powder / Lemon juice - 2 tsp (optional)


Recipe :

1. Wash and clean the Ashgourd. Scrape the peel off.

2. Now make thin slices and discard the seeds. Then chop into very small pieces.
Note:
Slightly Water will be oozing out and let it happen. As this is a tender one, you will see very less water. If it's not a tender one then, it ooze more water. 


3. Also finely chop the onion.

4. Now mix the salt, chilli powder, dry mango powder / lemon juice and mustard powders together.

* Elder Ashgourd is slightly sour, so you can skip adding drymango / lemon juice. It's optional based on your taste buds.. 

*I used it as this is tender one, and for balancing the spices in the pickle 

5. Now in a dry mixing bowl, add the ashgourd pieces and onions. Mix well.

6. Add the spices mix powder to this and mix well that all pieces are coated well.

7. Heat a pan with oil, add methi and mustard seeds and wait till they splutter. Then add curry leaves, dry red chillies and hing.
The tempering is all ready.

8. Add the tempering and turmeric to the ashgourd pieces and mix well.

9. Let this sit for 7-8hrs. 
Dont use wet bowls or spoons.

Ashgourd pickle is all ready to be enjoyed with rice.


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