Post harvest management  practice on Ash Gourd

Introduction

Post harvest management is the system of handling, storing, processing, packaging, transporting  and marketing agricultural commodities after harvest.

Ash-gourd is a native vegetable of Nepal but largely underutilized and neglected. It is known as Kubhindo in Nepali. The outer skin is covered with ash color powdery substance – the reason why it is called an ash-gourd.

Ways to eat ash gourd

·      Ash gourd is a popular part of Asian cuisine.

·      The   fruit is most often cubed, boiled, and eaten on its own or added to soups and stews.

·      It can also be baked, fried, candied, or simply peeled and added to salads, or eaten raw.

·      It can be used to make candy, jam, ketchup, cakes, ice cream, or a sweet Indian delicacy known as Petha.

·      It’s also a popular addition to juices and smoothies.

Recipe of Petha 

(Source: Internet)

Ingredients

·      500 grams ash gourd

·      ½ tsp limestone

·      3 pods cardamom

·      Few saffron

·      Pinch saffron food color

·      1 tsp kewda water

Instructions

1.  Firstly, slice ash gourd to cubes removing the skin and seed flesh completely.

2.  Now poke the ash gourd pieces from all sides. Keep aside.

3.  In a large bowl take 4 cup water and dissolve ½ tsp limestone.

4.  Now add in chopped ash gourd and stir well.

5.  Soak for 24 hours mixing in between every 3 hours.

6.  Rinse and wash ash gourd pieces by rubbing each and every cube.

7.  Now in a saucepan heat 4 cup water and get to a boil.

8.  Add in washed ash gourd pieces and cook stirring occasionally.

9.  Boil for 12-15 minutes.

10.                   Further, in a large pan take 1 ½ cup sugar, 3 pods cardamom, few saffrons and pinch saffron food color.

11.                   Also, add ¼ cup water and dissolve sugar stirring well.

12.                   Once the sugar dissolves, add in cooked ash gourd.

13.                   Stir well, and boil for 10 minutes.

14.                   Now place the petha in a plate or a wire mesh to cool completely for at least 12 hours.

15.                   Finally, serve petha or store in an airtight container and enjoy.