Musumusukkai Poriyal

Method

1. 1

   Prepare musumusukkai: Wash the musumusukkai (creeper gourd). Peel, remove seeds and slice into thin rounds.

2. 2

   Salt and squeeze: Add a pinch of salt to the sliced gourd. Mix and squeeze gently to remove excess moisture.

3. 3

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

4. 4

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

5. 5

   Add gourd: Add the squeezed gourd slices. Season with half tsp turmeric and salt.

6. 6

   Cover and cook: Cover and cook on low heat 6-8 minutes until tender.

7. 7

   Open and dry: Cook uncovered on high heat 2-3 minutes to remove moisture.

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.

10. 10

    Serve: Musumusukkai poriyal is a simple Tamil Nadu vegetable stir fry. Serve with steamed rice and sambar.