Ash Gourd Kootu

Method

1. 1

   Prepare ash gourd: Peel 250g white ash gourd. Remove seeds and cut into 1.5-cm cubes.

2. 2

   Cook toor dal: Pressure cook half cup toor dal with 1.5 cups water for 4 whistles. Mash completely.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 2 green chillies to a smooth paste.

4. 4

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida.

6. 6

   Cook ash gourd: Add ash gourd cubes, half tsp turmeric and salt. Cover and cook on low heat 10-12 minutes. Ash gourd releases a lot of water during cooking.

7. 7

   Dry out excess water: Remove lid and cook on high heat 3-4 minutes.

8. 8

   Add mashed dal and coconut paste: Add both and stir well. Cook 5 minutes.

9. 9

   Adjust consistency: Kootu should be semi-thick.

10. 10

    Serve: Adjust salt. Ash gourd kootu is cooling and light. Serve with steamed rice.