March 16, 2013

Ash Gourd with Coconut (Budida Gummadai kobbari Kura)

Ash Gourd - 500 gms
Fresh coconut -  1 cup (grated)
Red chilli powder- 1 tsp
Green chillies - 4
Ginger -  small piece
Turmeric - 1/4 tsp
Garam Masala - 1 tsp
Salt to taste
Asafoetida -  a pinch
Coriander leaves - small bunch
Oil - 2 tbsp
Urad & Chana dal - 1/2 tsp
Mustard & Cumin seeds - 1/4 th tsp
Curry leaves -  few


  • Peel and chop ash gourd into small pieces. Remove seeds. Sprinkle salt and keep aside for some time.Strain the excess water by pressing the pieces with your palms.
  • Grind green chillies, ginger and coriander leaves to make paste.
  • Heat the oil in kadai, add urad dal, channa dal, cumin & mustard seeds, curry leaves. Fry till mustard crackles.
  • Add ginger paste, ash gourd pieces,turmeric, salt and red chilli powder. Cover and cook in low flame for 10 minutes or till pieces are tender. Stir occasionally. 
  • Add grated coconut and mix well. Fry for 2 minutes.
  • Lastly add garam masala and mix well.
  • Serve with rice or roti.

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