Day Two :Snake Gourd Paratha with Metkoot

On Day Two of the Blogging Marathon #7, brainchild of the lovely Srivalli , we have Snake Gourd Paratha with Metkoot.

An unusual yet interesting combination.

Snake Gourd Paratha :

Ingredients :

Snake Gourd - one cup sliced into small pieces

Besan / Gram Flour - one cup

Salt - as per taste

Red chilli powder - 1 teaspoon

Garam masala - 1 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Oil

Ghee

Water

Atta / Whole wheat flour

Mustard seeds - 1/4 teaspoon

Cumin seeds - 1/4 teaspoon

Asafoetida (hing)- pinch

Turmeric powder - 1/4 teaspoon

Sugar - pinch

Method :

Finely chop snake gourd into small pieces after washing it thoroughly.

Heat oil in a flat bottom pan.

After the oil gets heated, add mustard seeds into it.

When the seeds splutter, add cumin seeds, hing and turmeric powder.

Add snake gourd pieces and mix well.

Add red chilli powder, garam masala, coriander powder and cumin powder.

Add sugar and cover it with a lid.

Let the snake gourd cook on steam.Do not add water.

After 5 minutes, add besan to it and cover it again with a lid.

Water may be added on the lid to avoid the snake gourd getting burnt.

Stir continuously.

When the snake gourd is cooked properly, remove from flame.

Let it cool down.

Grind this into a mixer so that it becomes easier to make into pedas(small balls)

Knead atta into a fine dough adding oil, salt and water.

Let it rest for 10 mins.

Roll parathas similiar to Aloo Paratha

Snake gourd parathas are ready to be served.

Ghee or oil may be greased on them as per individual tastes and liking.

Metkoot :

Two cups split gram daal (channa dal)

1/4 cup split black gram urad dal

1/4 cup rice (uncooked)

1/4 cup green gram (moong dal)

1/4 cup whole wheat (gehun)

1 teaspoon red chilli powder

1 teaspoon dried ginger powder (saunth)

1 teaspoon coriander seeds (sabut dhania) 

1 teaspoon cumin seeds (jeera)

1/2 teaspoon Asafoetida (hing)

1 teaspoon turmeric powder 

Dry roast all the ingredients separately.

After cooling, grind them together coarsely in a mixer.

Metkoot is ready.

Always store this in air tight container so that it will stay fresh for a longer duration.

Refrigeration is not required.

Take a look at what the rest of the marathon bloggers are upto..