|1.||Ash gourd / winter melon / budugumbala kayi / boodida gummadikaya / neer poosanikai / petha pieces 1 cup|
|2.||Black pepper powder 1/4 teaspoon or to taste|
|3.||Lemon juice to taste|
|4.||Salt to taste|
Use a small part of the ash gourd. Ensure the
pieces of this part fill a cup.
Remove the outer skin, inner pulp and seeds of the part.
Cut the ash gourd into pieces.
the ash gourd pieces to a mixer jar.
the pieces to a fine paste with about
1/2-cup of water.
|6.||With a spoon
press the pulp, so any juice in the strainer will be filtered.
Add about 1/4-cup of water to the strainer and mix and repeat the above process.
Scrape the pulp below the strainer and add it to the juice.
water, the quantity of which depends on how
much liquid you want the juice to be.
Add pepper powder, lemon juice and salt to the strained mixture. Mix.
gourd juice is ready. Serve with mint leaves.
|TIPS||Ash Gourd Juice|
|1.||If you want the juice to be coarse, do not strain the ground mixture.|
|2.||If you strain, use the residual part in the strainer, as an ingredient, to make chapati and roti dough.|