Ash Gourd Kootu

Ingredients

• - 250g ash gourd
• - 1/3 cup moong dal
• - 1/3 cup grated coconut
• - 1 tsp cumin seeds
• - 2-3 green chillies
• - 1 tsp mustard seeds
• - 2 tsp coconut oil
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare ash gourd: Peel 250g white ash gourd. Remove seeds and cut into 1.5-cm cubes.
2. Cook toor dal: Pressure cook half cup toor dal with 1.5 cups water for 4 whistles. Mash completely.
3. Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 2 green chillies to a smooth paste.
4. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
5. Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida.
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. Dry out excess water: Remove lid and cook on high heat 3-4 minutes.
8. Add mashed dal and coconut paste: Add both and stir well. Cook 5 minutes.
9. Adjust consistency: Kootu should be semi-thick.
10. Serve: Adjust salt. Ash gourd kootu is cooling and light. Serve with steamed rice.