Here's a flavourful and nutritious sabzi made with the goodness of ashgourd to add to your daily meals. ASHGOURD KI SABZIIngredients400 grams ashgourd (petha), peeled and cut into 1 inch cubes¼ tsp Tata Sampann Turmeric PowderSalt to tasteMasala1 tbsp oil2 tsps fenugreek seeds (methi dana)1 tsp cumin seeds1½ tsps fennel seeds1 tbsp coriander seeds5 dried red chillies½ cup scraped fresh coconut2 tsps chopped jaggery½ lemon size tamarind ball, soaked in ¼ cup waterTempering2 tbsps coconut oil2 tsps mustard seeds10-15 curry leaves3-4 green chillies, slitSalt to tasteFried curry leaves for garnishMethod1. Heat a non-stick kadai. Add the ashgourd, Tata Sampann Turmeric Powder, salt and ½ cup water and mix well. Cover and cook for 8-10 minutes or till the ashgourd is soft and tender.2. For the masala, heat oil in a non-stick pan. Add fenugreek seeds, cumin seeds, fennel seeds, coriander seeds and dried red chillies and sauté till fragrant. Take the pan off the heat and allow the mixture to cool slightly. 3. Put scraped fresh coconut in a blender jar. Add the roasted spices, add jaggery, soaked tamarind and ¾ cup water and blend to a fine paste. 4. To make the sabzi, heat coconut oil in a non-stick pan. 5. Add mustard seeds and let them splutter. Add curry leaves and green chillies and sauté for a minute.6. Add the blended paste and mix well. Add ½ cup water, mix, cover and cook till the oil separates. 7. Add salt and mix well. Add the tender ashgourd, mix and cook on high heat till some of the moisture evaporates.8. Switch the heat off, transfer the sabzi into a serving bowl. Garnish with fried curry leaves and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #AshgourdKiSabzi
