Poolangai Poriyal

Ingredients

• - ivy melon as main ingredient
• - Minimal oil (sesame or coconut)
• - Salt to taste
• - Basic tempering — mustard, curry leaves
• - Coconut or tamarind if required

Method

1. Prepare poolangai: Wash 1 large poolangai (ridged gourd or sponge gourd). Peel ridges with a peeler. Cut into 1.5-cm pieces.
2. Salt and drain: Add a pinch of salt. Mix and leave 10 minutes. Squeeze out 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 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
5. Add shallots: Add 6 sliced shallots. Fry 4 minutes.
6. Add poolangai: Add the drained gourd pieces. Season with half tsp turmeric and salt.
7. Cover and cook: Cover tightly and cook on low heat 8-10 minutes until tender.
8. Dry out: Open lid and cook on high heat 2-3 minutes.
9. Add fresh coconut: Add 3 tbsp fresh grated coconut. Toss on high heat 2 minutes.
10. Serve: Adjust salt. Poolangai poriyal is light and delicately flavoured. Serve with steamed rice.