In making salads, raita and kofta, the cucumber (or any other gourd) is stripped off its juices. The other day while talking to a friend I realized that most people chuck the juice down the drain, especially when it comes from bottle gourd, and a few use it to knead dough for roti.
I also learned that there is a misconception that bottle gourd juice is harmful as it is acidic. I do not have knowledge about its acidity, but I know that the juice is far from harmful if, consumed immediately. It is especially good taken with a pinch of ginger powder and black pepper. I do not consume the juice regularly, but this is one of the ways I like to drink my vegetable juice rather than waste it.
Recipe: Cucumber juice with lemons
Cucumber juice – 1 cup
(from grated & squeezed cucumbers or from bottle gourd)
Lemons – 2 small ripe ones, juiced
A pinch of dried ginger powder / Saunth / Chukku podi
A pinch of powdered black pepper
Jaggery or palm sugar for sweetening (optional)
Mix everything and drink it up immediately.
I do not add any sweetener or salt, and even do away with pepper and ginger most times!
I know most people find it odd, but I do not need much salt. In fact, I am often guilty of seasoning with less salt or keeping sweetness low in almost everything I prepare. While I do take care when I have guests visiting and when I am cooking for occasions, my lunch box to office and regular food at home has less salts.
The juice above is said to be healthy.
I think it is sensible not to waste food. What do you say? And what do you do with juice from grated gourds? I know its not much of a recipe today, but one should address the basics every once in a while. Right?