Of all the legends surrounding Pesa, Agra’s iconic candy, one is particularly fascinating. Shah Jahan (which is a bit more convincing than modern food writers suggest to chefs) asked him to make a dessert that was as pure and white as the Taj Mahal. Of course, they obeyed. Peta may be one of the most famous sweets and dishes made in Wax gourd, but it is also widely used in states such as Kerala and Karnataka.
Kumbalanga in Malayalam, Budkumbalakai in Kannada, and ash gourd are known by various names such as wax gourd and winter gourd. It’s not just peta. Wax gourd candy is a delicacy in many parts of China and is not much different from our own peta. This vegetable is popular in the Ayurvedic diet because of its health and nutritional properties. Wax gourd has a high water content (and has a cooling effect), making it ideal for summer. Young ash gourds are covered with a fuzzy coating, forming a waxy coating as they mature. That’s why it was named Wax gourd. In Kerala, young wax gourds (green in appearance) are commonly referred to as Eraban (young). The name of the vegetable comes from its gray (or gray-gray) appearance as it matures.
(Read again: South Indian Oran Recipe: Subtle taste is characteristic of this Kerala dish)
Wax gourd not only has a cooling effect, but also has an antioxidant effect and an anti-inflammatory effect. It is also a rich source of vitamins (including vitamins C, B6 and A) as well as calcium. It is also popular with nutritionists because it is low in calories and high in fiber. The important thing is not to overcook this vegetable. This is a good tip for both of these recipes.
Kuber Sassam (Ash Gourd Coconut Curry)
Recipe by Vinaya Marya
Wax gourd curry made from coconut
I first tried this flavorful curry with Mangalore. It goes well with rice and keeps the goodness of wax gourd.
1/2 kg wax gourd cut into chunks
1 cup of grated coconut
1-2 green chili
2 red peppers
A small piece of tamarind
Two twigs of curry leaves
1/2 teaspoon mustard seeds
1 tablespoon coconut oil
Salt to taste
Add grated coconut, dried red and green peppers and tamarind and grind until a coarse paste.
When the paste is ready, add 1/4 teaspoon mustard seeds and grind again until the mustard mixes with the paste.
To make curry
Cut the ash gourd into large chunks and cook salt, water and curry leaves over high heat for one whistle in a pressure cooker.
Transfer the cooked wax gourd to Kadai with water.
Add ground masala, jaguar pieces, add rice flour (mixed with water) and check for salt
Soften mustard seeds and curry leaves with coconut oil. Add this to the curry and bring to a boil.
This recipe is a combination of dull and wax gourd
(Read again: How to make Kashiharva-Famous Udupi ash gourd dessert)
This dish is made with young wax gourd (Eraban). I tried this dish at a house in the Palakkad-Thrissur area of Kerala. Indeed, it’s not as popular as Oran, a popular Wax gourd dish. It has a subtle flavor and combines the goodness of dull and wax gourd. It is also a quick fix dish. The main character of this dish is a young wax gourd.It tastes best when eaten with steamed rice and stir-fried vegetables (Toran or Poriyal).
Gourd: 400-500 gm
Tardal: 3 tbsp
Coconut oil: 1-2 teaspoons
Chili powder: 1/2 teaspoon
1/2 teaspoon turmeric
Green pepper: 2-3 (slits)
Fresh grated coconut: 2-3 teaspoons
Curry leaves: some
Squeeze the dull with coconut oil containing 1 teaspoon of coconut oil and 1/2 teaspoon of turmeric powder.
Finely chop the young wax gourd and simmer in salt, turmeric powder and chili powder.
Add wax gourd to the cooked dull and add water to thicken the dull. Check the salt.Add 2-3 slits of green chili with crushed curry leaves and cook for a few minutes.
Fry the finely chopped shallot in a small amount of coconut oil until golden and add as a temper or garnish.
Before adding the shallot, you can also grind the green chili with freshly grated coconut, Jira (instead of dipping it in slits) and add the mixture to the dull.