Ash Gourd Sandige
In earlier times, women productively used the summer season to prepare traditional food items like papad and fryums at home. The hot sun provided ideal conditions for drying these items naturally. Families would work together in this process, making large quantities which could be stored and consumed throughout the year. This practice not only ensured food preservation but also reflected good planning, resourcefulness, and the importance of seasonal activities in daily life.
Ingredients
1kg Ash Gourd
250 grams Greengram
250 grams Rice
8 Green Chilli
2 spoons Jeera
2 sprigs Curry Leaves
Salt
1kg Ash Gourd
250 grams Greengram
250 grams Rice
8 Green Chilli
2 spoons Jeera
2 sprigs Curry Leaves
Salt
Method
Grate ash gourd and keep it aside.
Grind in a mixer jar green gram and rice into a coarse powder.
Grind green chilli, jeera, curry leaves and salt into coarse paste.
In a large vessel, mix grated ash gourd, green gram, rice and green chilli paste.
Soak overnight and next day you can make sandige.
In an open space, spread cotton cloth, make small disc shape sandige and place them on the cloth.
Sundry both sides of sandige for 4 days.
Store in an airtight container and it can be stored for 6 months.
Fry in hot oil when sandige is dried completely and serve as side dish.
Note
Add green chillies as per your requirement, when you soak green chillies with other ingredients, there is less spiciness.
