Petha Tikka

With Carrot and Baby Spinach

Ingredients
500 g petha (ash gourd)
5 fresh red chillies, finely chopped
2 tbsp fresh coriander leaves, finely chopped
2 tbsp lemon juice
1 tbsp salad oil
1/2 tsp misri powder
1 tbsp rice flour
Himalayan salt to taste

Method
Wash the petha well and remove the skin and seeds. Cut into cubes of 1 inch thickness, similar to paneer tikka.
Prick the cubes of the ash gourd flesh with a fork and transfer it to a mixing bowl. Sprinkle salt on it and mix well.
In another glass bowl, make the marinade by adding finely chopped red chilli, coriander leaves, lemon juice, salad oil, misri powder and rice flour. Mix well.
Apply this marinade on the petha and keep aside for 10 - 15 minutes till they absorb the flavours.
Preheat the griller and grill the petha tikka from both sides till they become tender and grill marks appear on them.
Once done, place the tikka in a the serving plate and alongside radish and baby spinach salad

For salad
1 small carrot
10 - 15 fresh baby spinach leaves
1/2 tsp flax seeds, roasted
1 tbsp lemon juice
1 tsp salad oil
1 tsp honey
1/2 tsp freshly-ground black pepper
Himalayan salt to taste

Method
Wash, dry, peel and julienne the carrot and keep in a bowl of cold water.
Pick out fresh crunchy spinach leaves, wash, clean and leave them in cold water.
In a large mixing bowl add lemon juice, black pepper powder, honey, salad oil, Himalayan salt and mix it well. Set aside.
Remove the spinach and carrot from the water and dry.
Add them to the dressing bowl and mix gently. Check the seasoning.
Sprinkle some roasted flax seeds on it.
Serve with Petha Tikka.