Ash gourd or winter pumpkin is called raakh lauki in Hindi and is well known for its anti coagulant properties. It is used in a lot of recipes in our southern states. It was only after I started cooking this dish that I came to know that the famous Indian sweet from Agra - Petha - is made from ash gourd. This Kerala style ash gourd curry is a traditional recipe which has been cooked at my friend's house for generations and goes extremely well with rice. Enjoy !

Ingredients:
1/2 kg of ash gourd, 1/2 tsp turmeric, 1/2 cup water, 1 tsp cold pressed coconut oil, salt to taste.
Method
Wash and dice the ash gourd. Heat a pressure cooker and add the oil. Now add in the ash gourd, turmeric, salt and water. Mix well. Cook until one whistle. Once done, wait for the pressure to release on its own and keep aside.

Ingredients for the spice paste:
4 dry red chillies, 1/2 tsp each of fenugreek seeds and cumin, 2 tsp each of white sesame seeds and coriander seeds.
Method
Dry roast the spices above and let it cool. Then add 1/2 cup of grated coconut and grind it well. Keep aside.

Ingredients for tempering:
1 tsp cold pressed coconut oil,1/2 tsp rai (mustard seeds), 1 dry red chilli, 2 sprigs of curry leaves, 30 grams of tamarind pulp.
Method:
Heat oil in a pan. Add the dry red chilli, rai seeds, curry patta. Once the rai splutters add the spice paste and cook it for 5-6 minutes. This shouldn't take long as the spice paste was roasted earlier. Once done add in the tamarind water and cook. If its dried up take out some water from the cooker itself and add here. Mix well and add salt. Now gently mix in the boiled ash gourd. Bring to a boil and then gently simmer. Serve hot with rice and a dollop of ghee.

Follow me at
[ Ссылка ]
Follow me at
[ Ссылка ]

свернуть