Ash Gourd Poriyal

Ingredients

• - 250g ash gourd (white pumpkin)
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare ash gourd: Peel 250g white ash gourd (poosanikai). Remove seeds and cut into small 1-cm cubes.
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. Drain excess water: Open lid and cook on high heat to evaporate all the water — this may take 3-5 minutes.
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. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
6. Combine: Mix tempering with ash gourd.
7. Add spices: Add half tsp turmeric and half tsp red chilli powder. Toss and cook 2 minutes.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Adjust seasoning: Taste and add salt. Ash gourd poriyal should be mild and white.
10. Serve: Ash gourd poriyal is light and cooling. Serve with steamed rice, sambar and rasam.