Ash Gourd Poriyal

Method

1. 1

   Prepare ash gourd: Peel 250g white ash gourd (poosanikai). Remove seeds and cut into small 1-cm cubes.

2. 2

   Cook ash gourd: Ash gourd has very high water content. In a pan, add the cubed gourd with a pinch of turmeric, salt and 2 tbsp water. Cover and cook on low heat 8-10 minutes until completely tender. The water from the gourd itself will cook it.

3. 3

   Drain excess water: Open lid and cook on high heat to evaporate all the water — this may take 3-5 minutes.

4. 4

   Make tempering: Push gourd to the side. Add 1 tbsp more oil if needed. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

6. 6

   Combine: Mix tempering with ash gourd.

7. 7

   Add spices: Add half tsp turmeric and half tsp red chilli powder. Toss and cook 2 minutes.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Adjust seasoning: Taste and add salt. Ash gourd poriyal should be mild and white.

10. 10

    Serve: Ash gourd poriyal is light and cooling. Serve with steamed rice, sambar and rasam.