Ala Hachi ( Dehydrated bottle gourd)

Ala Hachi is nothing but dehydrated bottle gourd. In kashmir during winter season people love to cook dehydrated vegetables.The vegetables are sundried during summer and preserved to be used during winter. You would find them hanging in balconies like garlands. Going back to olden days due to lack of supply of fresh vegetables during winter  people use to keep stock of dehydrated vegetables. But now even though fresh produce is available in markets during winter people love to relish on dehydrated food as it has become a part of tradition.The vegetables commonly dehydrated are vaangan Hachi( Dehydrated brinjal) , Tamatar Hachi (Dehydrated tomatoes), Gogi Aar (Dehydrated turnip ) and many more.... It has its own unique taste which every kashmiri will woe about.

Today I am sharing you recipe of Ala Hachi. It's very simple in cooking only cleaning part needs little care.

Ingredients:
Ala Hachi/dehydrated bottle gourd 200 grams
Garlic 5 pearls
1 tbsp red chilly powder
1 tsp turmeric
1 tsp cumin powder
1/2 tsp fennel powder
Salt as per taste
Oil for cooking
Water

Method:

First we have to clean the Ala Hachi. Look for any dirt/insect or any rotten ala Hachi. Next take a vessel filled with water enough for boiling the ala Hachi.  Once the water starts boiling add in all ala Hachi and let it boil for 5 minutes on high flame and simmer it with lid on for 5 minutes. Later drain the water and wash the ala Hachi thoroughly in running water. And let it drain in colander. By doing this you are killing microbes if any and softening up the ala Hachi, Then heat a kadai add some oil. Add in the ala Hachi and fry them for few minutes stirring in between. Add in all spices and salt and garlic fry well. Splash some water and keep frying once you feel the masala is well coated add 2 glasses of water and bring it to boil. Keep the flame high for few minutes and then simmer it until you see gravy is formed. Check for seasoning and ala Hachi is ready. Enjoy with Rice.