Musumusukkai Poriyal

Ingredients

• - 250g apple gourd
• - 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 musumusukkai: Wash the musumusukkai (creeper gourd). Peel, remove seeds and slice into thin rounds.
2. Salt and squeeze: Add a pinch of salt to the sliced gourd. Mix and squeeze gently to remove excess moisture.
3. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
5. Add gourd: Add the squeezed gourd slices. Season with half tsp turmeric and salt.
6. Cover and cook: Cover and cook on low heat 6-8 minutes until tender.
7. Open and dry: Cook uncovered on high heat 2-3 minutes to remove moisture.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Adjust seasoning: Taste and add salt.
10. Serve: Musumusukkai poriyal is a simple Tamil Nadu vegetable stir fry. Serve with steamed rice and sambar.