Ingredients
500 gms Ash Gourd, chopped in large cubes and steamed for 10 mins
2 tbsps Oil
1 and half tsps Mustrad seeds
1-2 dry red chilies, slit
7 Garlic cloves, chopped
Half an onion, finely chopped
12-15 Curry leaves
Half cup Water
To grind
Half an onion (medium sized), chopped
1 Tsp Mustard Seeds
1-2 Green chilies, slit and chopped
3-4 Fenugreek seeds, roasted
1 Tsp Bengal Gram, roasted
1/2 tsp salt
2 pieces of steamed ash gourd cubes
Half a Coconut cut into pieces, or use 3 tbsps of plain grated coconut (approx)
Method
Grind all the ingredients listed under the section "to grind" to a fine paste, or at least till the mustard seeds are well blended.
Take a large pan or wok, heat oil for 30 to 40 seconds and put in the mustard seeds. Once they splutter, add the chilies, keep the heat on low. After a minute, add the chopped onions and let them turn golden brown. Soon, add the chopped garlic and allow them all turn brown evenly on all sides. To do this, you will need to stay with the pan throughout, keep the heat on medium to low, stirring the mixture constantly. Lastly, add the curry leaves and fry them with the mixture till they are crisp but are still green. Keep the heat on low to avoid them from changing colour.
Add the cooked ash gourd with its stock into the pan and bring to a boil. Stir well but gently. Add the coconut chutney and stir into the curry. Add half a cup of water if needed.
Check for taste and then add salt if required. Remove and serve with steamed rice.
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