Ash Gourd Thoran

Ingredients

• - 300g ash gourd (kumbalanga)
• - 2 tbsp coconut oil
• - 1 tsp mustard seeds
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/2 cup fresh grated coconut
• - 2 green chillies
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare ash gourd: Peel 250g white ash gourd. Remove seeds and cut into small 1-cm cubes.
2. Make coconut mixture: Mix half cup freshly grated coconut with half tsp turmeric, 1 tsp cumin, 2 green chillies and 3 shallots sliced.
3. Heat coconut oil: Heat 2 tbsp coconut oil in a wide pan.
4. Splutter mustard seeds: Add 1 tsp mustard seeds and cover until all pop.
5. Add aromatics: Add 2 dried red chillies and 2 sprigs curry leaves. Fry 20 seconds.
6. Add ash gourd: Add diced ash gourd. Season with salt and half tsp turmeric.
7. Cover and cook: Cover tightly and cook on low heat 8-10 minutes. Ash gourd releases water during cooking.
8. Dry out: Open and cook on high heat 3-4 minutes until all moisture evaporates.
9. Add coconut mixture: Add coconut mixture. Toss on high heat 2 minutes.
10. Serve: Ash gourd thoran is light and cooling. Serve with steamed rice as part of a Kerala sadhya.