ASH GOURD CURRY

 ASH GOURD CURRY

Ash Gourd, also known as White Pumpkin or Winter Melon is commonly available in India. We  call this  "Kuvale" in my mother tongue, Konkani. It is called, "Boodagumbala " in Kannada, "Petha" in Hindi, and "Neer Poosinikai" in Tamil.

It is rich in fibre and is good for health. 

Elsewhere in this blog, you will find other recipes for dishes made with Ash Gourd such as:-

• Ash Gourd Mor Kuzhambu
• Ash Gourd Pumpkin Coconut Stew
• Ash Gourd Kootu
• Puli Koddel

Today's recipe is for a side dish made with Ash Gourd which I make often. I have adapted this from Poosanikai Rasavangi in Subbu's Kitchen. A rasavangi is a thicker type of sambar.  To simplify matters, I have called this Ash Gourd Curry for many readers who may not be familiar with the intricate differences between sambar and rasavangi. 

It goes well with hot steamed rice. 

Ingredients:-

• Ash Gourd, 250-300 gms
• Chana Dal, 1 tbsp 
• Toor Dal, 1/2 cup 
• Turmeric Powder, 1/8 tsp 
• Tamarind, size of a lemon sized ball 
• Salt, to taste

To Be Roasted & Ground To A Coarse Powder

• Urad Dal, 2 tsp
• Chana Dal, 2 tsp
• Coriander Seeds, 1 tbsp
• Fenugreek Seeds, 1/4 tsp
• Byadgi Red Chillies, 6
• Oil 1 tsp for roasting above ingredients
• Coconut Gratings, 2 tbsp 
• Asafoetida,1/8 tsp 
• Curry Leaves, a few
• Oil, 1 tsp for roasting above ingredients 

For Seasoning -

• Mustard Seeds, 1 tsp
• Curry Leaves, a sprig 
• Oil, 2 tsp

Method:-

Wash and peel the ash gourd, discard the core and seeds and cut into bite-sized cubes

Wash and cook the toor dal in adequate water with 1/8 tsp of turmeric powder in a pressure cooker for 3-4 whistles or till it gets fully cooked

Once the cooker cools, remove the cooked dal, mash it and keep aside

Soak 1 tbsp of channa dal in water for about 10 minutes

Soak the tamarind in warm water for about 10 minutes and extract the tamarind juice. Keep aside.

Heat 1 tsp of oil in a pan and add the Urad Dal, channa dal, coriander seeds, fenugreek seeds and Bydagi Red Chillies and roast till the dals change colour

Transfer to a small mixer jar

Heat 1 tsp of oil in the same pan, add the coconut gratings, asafoetida and a few curry leaves and roast till the coconut gratings turn a light brown 

Transfer this too to the same mixer jar

Grind these ingredients to a coarse powder. Keep aside 

Cook the ash gourd in adequate water in a vessel along with soaked channa dal and turmeric powder till it gets done. The ash gourd should be cooked yet remain firm

To this add the tamarind extract, mix well and cook for about 5 minutes till the raw smell of the tamarind goes

Now add the cooked and mashed toor dal, the freshly ground coarse powder and salt to taste and mix well

Bring to a boil, then lower the flame and cook for another 8-10 minutes

In a small tadka pan, heat 2 tsp of oil and on medium heat add the mustard seeds. When they splutter, add the curry leaves and sauté for a few seconds

Add this seasoning to the Ash Gourd Curry 

Transfer to a serving bowl

Serve with hot steamed rice 

KATHIRIKAI RASAVANGI

KATHIRIKAI RASAVANGI

In India, we most often refer to egg plant or aubergines as brinjals. I often make dishes using brinjals as they are commonly available and also have numerous health benefits. Elsewhere in this blog you will find recipes for Vaingana Puddi Sagle,  which we Konkanis love; Bharli Vaangi, from Maharashtra, and Hyderabadi Baghara Baingan from Telangana.

In the same vein, today's dish made with brinjals is from the State of Tamilnadu in South India. In Tamil, brinjals are called "Kathirikai" hence the name for this dish.  I made it for the first time the other day and we loved it when we had this with plain rice. This recipe is adapted from Kathirikai Rasavangi from Chitra's Foodbook.

Ingredients: 

• Kathirikai (Brinjals), 250 gms
• Channa Dal,  2 tbsp
• Tamarind, size of a large gooseberry
• Turmeric Powder, 1/8 tsp
• Jaggery, a pinch
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Urad Dal, 1/2 tsp
• Salt, to taste 
• Oil, 1 tbsp
• Coriander Leaves, finely chopped, to garnish

For the Masala:

• Coriander Seeds, 1 tbsp
• Udad Dal, 1 and 1/2 tbsp
• Coconut Gratings, 1/4 cup
• Byadgi Red Chillies, 4
• Asafoetida,  2 big pinches

Method:

Wash the brinjals, snip off the top and cut into bite -sized pieces. Place in a bowl of water and keep aside so that they don't get discoloured.

Wash and soak channa dal for 15 minutes. Keep aside.
Soak the tamarind in warm water and extract the pulp and keep aside. 

Heat 1 tsp of oil in a thick- bottomed kadhai. When it gets hot add the coriander seeds, urad dal, red chillies and asafoetida and roast on medium flame till the dal turns golden and the red chillies become crisp
To this add the coconut gratings, and roast for a few minutes
Transfer to a small mixer jar and grind to a smooth paste adding just the required amount of water. Keep aside.
In the kadhai, cover and cook the soaked channa dal in adequate water till it is done
Add the tamarind extract, and brinjal pieces, salt and turmeric powder and cook till the brinjals get done. Ensure that the brinjals on being cooked are still firm and don't get mushy.
Next, add the ground masala, jaggery and a little water
Mix well, adjust the consistency and bring to a boil
Let it simmer for a couple of minutes and switch off the gas
In a small pan, heat oil and add mustard seeds, when they splutter add the urad dal and curry leaves and saute till the dal change colour
Add this seasoning to the Kathirikai Rasavangi

Lastly, garnish with finely chopped coriander leaves.