White Pumpkin (ash Gourd) peel cube 4 cups
Curds (sour) 3 cups
Asafoetida a pinch
Salt to taste
Take the peels of half thickness and cut into cubes of 1"X1". Beat the
curds well; add salt and asafoetida and soak the cubes overnight. Drain
only the excess curds and spread on a plastic sheet to dry in sun thoroughly.
Store in an airtight jar.
Deep fry in hot oil till brown (when they puff up) and use like pappads
or to garnish pulavs or chewdas.