A couple of days ago, one of my reader asked me to post KuvaLe (ash gourd) sasam . Since it is not prepared at our place, I started searching for the recipe.
The first place I looked was a Kannada magazine which had Udupi special food. In this article, I found this recipe which caught my attention. This is supposed to be a Udupi Kannada brahmin special dish. The article also says, this dish is prepared for shraadha – A ritual performed yearly in the remembrance of the deceased in family.
I prepared this today and absolutely enjoyed it. I made it quite hot. Buttermilk cuts down the spiciness and also gives a great taste to it.
Ingredients: 12-15 big pieces of ash gourd 1/2 cup fresh/frozen coconut 2 green chilies 2 red chilies 1/2 tea spn mustard seeds 1 cup buttermilk (or about 1/2 cup yogurt thinned down) Salt
Method: Cook ash gourd in enough water with salt. Grind together coconut, red and green chilies, mustard to a smooth paste. Add the paste to cooked ash gourd. Bring it to boil. Slowly pour in the buttermilk. Cook for few minutes. Serve hot with rice. Do not add seasoning to it.
Serves : 2-3 Preparation time : 25mins
Finally I have found a hobby that is becoming bigger addiction than blogging or cooking. I have been knitting a lot these days(Check what I am upto at my art blog ). I am enjoying it thoroughly, so I am spending very little time in kitchen.
For both of us, eggs fit in any meal of the day. I get bored of eating same dish very soon, so I experiment with it. I usually make dal /gravy and some spicy egg side dish and our dinner gets ready in no time. I prepared this a couple of days ago and we loved it.
Ingredients: 3 boiled eggs 1/2 cup onion 8-10 curry leaves 1 tea spn chili powder 1/8 tea spn shahjeera 1/2 tea spn ginger-garlic paste 3 cloves 1″ cinnamon 1/4 tea spn coriander seeds Oil Salt
Method: Heat oil and fry 3-4 curry leaves, shahjeera , ginger-garlic paste, cloves, cinnamon, coriander seeds, onion till onions turn slightly brownish. Add salt and chili powder. Fry for a min and grind to a smooth paste(do not add water). Peel the eggs. Put 3 deep cuts into each egg, take care not to break the egg. Stuff the paste into the slits. Heat oil in a pan and slide the eggs into it. Add any remaining paste and curry leaves. Close the lid and keep it on a medium heat. After few minutes, open the lid and slightly stir the eggs, cover the lid again. Fry for another few minutes. Serve hot with lemon wedges.
Serves : 2 Preparation time : 20mins
