Roasted Gourd Stew with Rice on a Hot Afternoon

On a hot afternoon, the pleasure of eating a cold stew with hot rice is different. Roasted eggplant stew is a familiar favorite dish of many. However, many do not know the extraordinary taste that can be obtained by making stew by roasting gourd.

Gourd is a vegetable that helps keep the body cool in the heat. At the same time, it is also beneficial for increasing digestion. Those who do not usually like to eat gourd can also try this different-tasting gourd stew.

Let's find out how to make delicious roasted gourd at home—

Ingredients required

1 medium-sized gourd
1 tablespoon oil
6-7 cloves
1 tablespoon mustard oil
1/2 teaspoon asafoetida
4-5 beuli dal pills
1 tablespoon cumin seeds
1 teaspoon ginger powder
2 tablespoons chopped onion
1/2 cup chopped tomato
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon kasoori methi
A little chopped coriander leaves
Salt to taste
How to make

First, wash the gourd well and peel it. Then, make small holes in several places with a knife and apply mustard oil all over the gourd. Stick cloves in a few places.

Roast the gourd on medium heat in the oven, turning it around so that all the parts are evenly charred. When the inside becomes soft, remove it and cool it. Then remove the burnt skin and mash the inside well.

Now heat oil in a pan and fry the gourd. In the same oil, fry cumin seeds, asafoetida, chopped onion and chopped ginger. When the onion turns brown, add chopped tomato, turmeric, coriander and chili powder, along with salt and fry well.

When the oil starts to separate from the spices, add the mashed gourd. Cook on medium to high heat for 5 to 10 minutes, so that the taste of all the spices gets mixed with the gourd.

Finally, mix the kasoori methi powder, chopped coriander leaves and a little lemon juice and remove it. Serve the delicious gourd fried stew with hot rice.