Masala Coconut and Bottle Gourd Recipe
Ingredients:
1″ ginger
3 tblsp. onions chopped
1 cup coconut scraped
1″ cinnamon
a pinch asafoetida
8-10 peppercorns
2 tblsp oil
1 1/2 tblsp tamarind pulp
4 – 6 cloves
3 red chillies whole
1 tsp turmeric powder
1 tsp mustard seeds
8 – 10 curry leaves
2 tblsp coriander seeds
1 tblsp cumin seeds
1 medium size bottle gourd
salt to taste
Making coconut and bottle gourd:
- Clean the bottle gourd. Cut it into 3/4 inch small cubes.
- Dry fry/roast, coriander and cumin seeds.
- Get to make a paste of roasted cumin seeds, coriander seeds, peeled ginger, garlic, whole red chillies, peppercorns, cloves, cinnamon, turmeric powder and grated coconut. (Keep one tblsp. of grated coconut for garnish.). Keep the grinded paste aside.
- Warm up oil in a pan.
- Put in asafoetida and mustard seeds.
- After they begin to splutter, put in curry leaves and cut onions.
- Saute for about 2 minutes and mix in the bottle gourd.
- Saute for 5 minutes. Mix in the masala and coconut paste, added in 1 and 1/2 cup of water. Keep stirring and make it come to a boil.
- Mix tamarind pulp in water if it is very thick.
- Then pour it into the gravy. Add salt and mix well.
- Serve this hot garnished with grated coconut.
