Ivy Gourd Raita & Koshimbir
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
IVY GOURD RAITA(CALORIES 106 PER SERVE)200gms.Ivy Gourds3-4 Green Chillies1cup Plain YoghurtSalt to taste1tsp.Brown Cane Sugar1tsp.Mustard Powder0.5tsp.Black Pepper Powder1small bunch fresh Coriander Leaves(Cilantro)SEASONING1tsp.Black Mustard Seeds5 Sweet Curry Leaves1tsp.Asafoetida (Hing)Powder0.5tbsp.Ghee(Clarified Butter)IVY GOURD KOSHIMBIR(CALORIES 146 PER SERVE)200gms.Ivy Gourds50gms.dry roasted Peanuts 3-4 hot Green Chillies1.5tbsp.Lemon Juice1small bunch Coriander(Cilantro)LeavesSalt to taste1tsp.Brown Cane SugarSEASONING0.5tbsp.Ghee(Clarified Butter)1tsp.Black Mustard seeds1tsp.Asafoetida(Hing)Powder4-5 Sweet Curry leaves
IVY GOURD RAITA
Soak Ivy Gourds in water for 5 minutes.Drain and wipe dry.Grate the Gourds.Chop the fresh Coriander Leaves and Green Chillies fine.
Blend the Yoghurt to a smooth consistency.In 1 tsp.of Yoghurt whip the Mustard Powder till creamy.Add this and all the other Ingredients and mix well.Add the grated Gourds.
In a Seasoning Pan heat the Ghee and lower flame.Add the Mustard Seeds,Asafoetida Powder and Sweet Curry Leaves.When these sputter pour over the prepared Raita and cover to seal in the smoky taste.Mix well after 5 minutes and serve as part of a meal.
VARIATION
In India we get dried stuffed Chillies stuffed with a Yoghurt ,Mustard and Asafoetida Mixture and sundried. These are available in Indian Stores everywhere . Crush 2 of these and use instead of Asafoetida (Hing)Powder in the Seasoning and get a different flavour.
IVY GOURD KOSHIMBIR(SALAD)
Soak Ivy Gourds in Water for 5 minutes and wipe dry.Grate these and set aside.Crush the roasted unsalted Peanuts.Chop the fresh Coriander Leaves and Green Chillies fine.
Mix together all the Ingredients well.
Heat Ghee in Seasoning Pan.Add Black Mustard Seeds,asafoetida Powder and Sweet Curry Leaves.when these sputter pour over the Salad and cover to seal in the smoky flavour.After 5 minutes mix well in and serve as a Salad.
VARIATION
Crush1tbsp. dry roasted Sesame Seeds instead of crushed Peanuts for a different taste.Use the stuffed dried Chillies for seasoning this too for a change.
Number of Servings: 4
Recipe submitted by SparkPeople user KOMAL53.
Soak Ivy Gourds in water for 5 minutes.Drain and wipe dry.Grate the Gourds.Chop the fresh Coriander Leaves and Green Chillies fine.
Blend the Yoghurt to a smooth consistency.In 1 tsp.of Yoghurt whip the Mustard Powder till creamy.Add this and all the other Ingredients and mix well.Add the grated Gourds.
In a Seasoning Pan heat the Ghee and lower flame.Add the Mustard Seeds,Asafoetida Powder and Sweet Curry Leaves.When these sputter pour over the prepared Raita and cover to seal in the smoky taste.Mix well after 5 minutes and serve as part of a meal.
VARIATION
In India we get dried stuffed Chillies stuffed with a Yoghurt ,Mustard and Asafoetida Mixture and sundried. These are available in Indian Stores everywhere . Crush 2 of these and use instead of Asafoetida (Hing)Powder in the Seasoning and get a different flavour.
IVY GOURD KOSHIMBIR(SALAD)
Soak Ivy Gourds in Water for 5 minutes and wipe dry.Grate these and set aside.Crush the roasted unsalted Peanuts.Chop the fresh Coriander Leaves and Green Chillies fine.
Mix together all the Ingredients well.
Heat Ghee in Seasoning Pan.Add Black Mustard Seeds,asafoetida Powder and Sweet Curry Leaves.when these sputter pour over the Salad and cover to seal in the smoky flavour.After 5 minutes mix well in and serve as a Salad.
VARIATION
Crush1tbsp. dry roasted Sesame Seeds instead of crushed Peanuts for a different taste.Use the stuffed dried Chillies for seasoning this too for a change.
Number of Servings: 4
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 145.6
- Total Fat: 9.4 g
- Cholesterol: 7.8 mg
- Sodium: 264.2 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 1.2 g
- Protein: 3.5 g
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