Spicy Ashgourd Curry

Spicy Ashgourd Curry is a wonderful accompaniment for plain rice. The coriander seeds and fresh coconut in the masala adds a delicious flavor to the neutral winter-melon.

Ashgourd is chockfull of vitamins like B1, B3, and C, and minerals like calcium and potassium. Since ashgourd is a water vegetable, it’s great for weight-loss.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 6-7 cups ashgourd, cut into 1/2-inch thin pieces
• Salt to taste

For Seasoning

• 5-6 tsp vegetable oil
• Asafoetida powder (hing), a pinch
• 1 tsp mustard seeds (rai)
• 6-7 curry leaves

For Masala

• 3 tsp coriander seeds (dhania0
• 3 green chillies
• 1-2 red chillies
• 3 tbsp coconut, freshly grated

Preparation

1. In a small pan, add the coriander seeds and roast until golden and aromatic and remove. Roast the red and green chillies and remove. Roast the coconut until light brown and remove. In a small spice grinder, grind all these together into a coarse mixture and set aside.
2. Heat the oil in a wide skillet. Add the asafoetida powder and mustard seeds and fry until the seeds start to pop. Add the curry leaves and fry for a second. Add the ashgourd, along with salt and stir0fry for 1 minute. Pour 1/4 cup water and cover and cook the spicy ashgourd curry on medium-high heat for about 4 minutes or until semi-cooked, stirring occasionally.
3. Remove the lid and add the ground masala. Stir well until all the pieces are coated and saute on medium heat for 3-4 minutes or until the raw flavor of the masala is gone.
4. Serve the spicy ashgourd curry hot with plain rice.

Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members