Ingredients:

1 cup chopped white gourd (pani kakharu)

1 table spoon panch phutan (pancha phutan)

(panch phutan:

cumin+mustard+nigela+fenugreek+aniseed)
� cup grated coconut (nadia kora)

� cup tamarind water (tentuli rasa)

� cup sugar or jaggery (chini / guda)

curry leaves (bhursunga patra)

4 dried black-gram chunks (baddi)

2 red chillies (sukhila lanka)

2 teaspoon pickle masala (achar masala)

1 table spoon cooking oil (tela)

salt to taste (luna)

Method:

Heat oil in a pan. Then add the pancha phutan, curry leaves and baddi. After the baddi turns brown add chopped white gourd. Also add pickle masala, sugar/ jaggery and salt. Fry for a while. Then add water. Cook until the white gourd becomes soft. Top it with grated coconut. Boil for two more minutes. Pani kakharu sakarara is ready to be served.

(Contributed by: Geetanjalee Mohanty, Noida)