Poolangai Poriyal

Method

1. 1

   Prepare poolangai: Wash 1 large poolangai (ridged gourd or sponge gourd). Peel ridges with a peeler. Cut into 1.5-cm pieces.

2. 2

   Salt and drain: Add a pinch of salt. Mix and leave 10 minutes. Squeeze out 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 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

5. 5

   Add shallots: Add 6 sliced shallots. Fry 4 minutes.

6. 6

   Add poolangai: Add the drained gourd pieces. Season with half tsp turmeric and salt.

7. 7

   Cover and cook: Cover tightly and cook on low heat 8-10 minutes until tender.

8. 8

   Dry out: Open lid and cook on high heat 2-3 minutes.

9. 9

   Add fresh coconut: Add 3 tbsp fresh grated coconut. Toss on high heat 2 minutes.

10. 10

    Serve: Adjust salt. Poolangai poriyal is light and delicately flavoured. Serve with steamed rice.