November 20, 2014

Ash Gourd Raita




          My Hubby, Friend RV practice Isha Yoga and whenever they go for their yoga classes or meet ups they serve natural vegetarian food. Isha Yoga concentrates more on eating vegetables raw or just steamed slightly, they are more into natural vegetarian food and consume them more in their actual state. When he went for his practice last time he was in love with this Raita recipe. Ash Gourd / Winter Melon has natural benefits to cleanse your body and give you a positive energy.





          He got a slice of this vegetable and wanted to prepare this but I was not much aware of the recipe and also due to laziness - in the end I did not prepare. Some weeks before when I was at RV's place she explained the way to cook that raitha - I should not say cooking just stirring all the contents together. This is a wonderful side for Indian Rice Dishes or Paratha's. We can also use this as a dip, Sauce, salad or no fuss just scoop and enjoy like Ice cream. Purely a vegetarian dish with tons of benefits as its prepared fresh and raw.





Ingredients: 
  • Ash Gourd - 1/4 pound 
  • Yogurt - 1/2 cup
  • Salt - As needed
  • Coriander leaves - 1 teaspoon (Finely chopped)
For Tempering:
  • Coconut Oil - 1 teaspoon
  • Black Mustard seeds - 1/2 teaspoon
  • Cumin seeds - 1/2 teaspoon
  • Green chilli - 1/2 small one
  • Ginger - 1/2 teaspoon(chopped/grated)
  • Curry Leaves - 2 no's

Method:
  • Beat the curd with salt lightly until creamy using a Whisk/fork.


  • Clean the ash gourd, remove the skin and seeds. Grate Ash gourd using Thin slicer. Squeeze and remove the juice giving a light press (don't remove entire juice though).


  • Heat oil. Add mustard to the hot oil (allow to splatter). Add all the remaining ingredients given under "For Tempering" and stir for a minute on low flame.


  • Mix Curd, Ash gourd and add the tempering. Garnish with fresh coriander leaves and we can serve this in room temperature or cold. 




For more wonderful dishes from my Food Network Friends click on links below



Feed Me Phoebe: Healthy Stuffed Mushrooms with Creamed Kale
The Heritage Cook: 
Maple Whipped Sweet Potatoes with Candied Pecans (Gluten-Free)
Jeanette's Healthy Living: 
100 Healthy Holiday Side Dish Recipes
Devour: 
Winning Thanksgiving Side Dishes
The Lemon Bowl: 
Stuffed Acorn Squash with Chorizo and Farro
The Mom 100: 
Lentils and Carrots with Dried Apricots
Big Girls, Small Kitchen: 
Maitake, Leek & Bacon Dressing
Weelicious: 
Vegan Whipped Coconut Sweet Potatoes
The Cultural Dish: 
Pumpkin Risotto
Napa Farmhouse 1885: 
Sweet Potato Biscuits
Red or Green: 
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Daisy at Home: 
Roasted Cranberry Pear Sauce
Swing Eats: 
Roasted Sweet Potatoes with Thyme and Rosemary
Elephants and the Coconut Trees: 
Baby Lima Beans Salad with Bell Pepper and Pomegranate
Dishing With Divya: 
Ash Gourd Raita
Domesticate Me: 
12 Easy and Impressive Thanksgiving Sides
The Wimpy Vegetarian: 
Scalloped Sweet Potatoes and Apples | #FallFest
FN Dish: 
Colorful Thanksgiving Vegetable Sides — Fall Fest