The winter melon, also called white gourd or white pumpkin. It is a vine grown for its very large fruit, eaten as a vegetable when mature. The immature melon has thick white flesh that is sweet when eaten. By maturity, the fruit loses its hairs and develops a slight sour taste.
Although the fruit is referred to as a melon, the fully grown crop is not sweet. The winter melon is widely grown in Asia, because it requires very warm weather to grow well but can be kept through the winter much like winter squash.
In North India and Pakistan, the vegetable is used to prepare a candy called Petha.
In other part of Indian cuisine, it is used to make delicious curries or as a stir fry accompanied with lentil dumplings or fresh coconut. But I have tried to use it differently as a snack or appetizer.
lngredients:
For Dumplings ( Vada)
Winter melon medium 1/2
Onion seeds 1/4 tsp.
Green chillies finely chopped (de-seeded) 1 or as taste
Ginger minced 1/2 tsp.
Raisins 10-12
Salt pinch
Chick-pea flour ( besan) 2-3 tbsp.
Water As needed
Oil to fry
For Dip:
Yogurt plain 200 gram.
Salt to taste
Sugar 1tsp.
For garnishing:
Roasted Cumin seeds powder 1 tsp.
Whole red chilli 1 small
Cilantro chopped 1/4 cup
Method:
Peel the rinsed winter melon and grate it.
Add pinch of salt to the grated winter melon and keep it for 5 minutes.
Winter melon will leave lots of water, after 5 minutes squeeze all the water.
In a bowl mix chick pea flour, onion seeds, chopped green chilli, raisins, squeezed winter melon and mix together very well and add water little by little to make a thick batter.
Batter should be enough thick to make the dumplings.
Whip the winter melon and chick pea mixture using a spoon in a circular motion for about 2-3 minutes until the batter become light and fluffy.
To fry the dumplings ( vadas) heat a small skillet with 1/2 cup of oil on medium high heat .
Place one table spoon of the batter gently over the oil, shallow fry both sides of the dumpling (vada) till they turn light brown all around.
Fry the dumplings in small batches and keep on a plate with tissue paper on it, to soak the extra oil.
To make the Yogurt dipping sauce:
Take 200 grams (around 2 cups) of yogurt, sugar and salt and mix until a creamy smooth texture.
Soak the dumplings in the yogurt sauce at least 20 minutes to let the dumplings absorb the yogurt.
Preparation of the garnishing material:
Roast the cumin seeds and whole red chilli and grind them into powder.
Finely chop the cilantro leaves.
Serve the Dahi Vadas (winter melon dumplings);
Slowly pick up each dumplings from the yogurt mixture and transfer to the serving plate, pour few spoons of extra yogurt all over the dumplings.
Sprinkle roasted cumin seed and whole red chilli powder mixture and chopped cilantro and enjoy the sweet tangy bite.
Note: you can store the dumplings and yogurt mixture in the refrigerator and at the time of serving place them on serving plate and garnish.
Cold winter melon dumpling in yogurt sauce taste more good.