Ingredients:
Tamarind Ball – a lime sized
Ash Gourd – 200 gms, cut into 1/2 inch cubes
Salt to taste
Green Chillies – 2, slit lengthwise
Jaggery – 1 tblsp, grated
Coriander Leaves – a bunch, chopped fine for garnishing
Spice Paste:
Fresh Coconut – 1 cup, grated
Oil – 1 tblsp
Dry Red Chillies – 6 to 8
Fenugreek Seeds – 1/4 tsp
White Sesame Seeds – 1 tsp
Bengal Gram Dal – 1 tblsp
Black Gram Dal – 1 tblsp
Coriander Seeds – 1 tblsp
Asafoetida Powder – 1/2 tsp
For Tempering:
Oil – 1 tsp
Mustard Seeds – 1 tsp
Black Gram Dal – 1 tsp
Red Chilli – 1, halved
Curry Leaves – a few
Method:
1. To make the spice paste, dry roast the coconut till golden and set aside.
2. Fry the remaining ingredients in 1 tblsp oil till the dals turn golden . Grind to a fine paste adding coconut, tamarind and some water. Set aside.
3. Heat 1 tsp oil and add all the ingredients for tempering. When the mustard seeds splutter, add the ash gourd, salt and 2 cups of wate. Cover and simmer till the vegetable is tender.
4. Add the green chillies, spice paste and jaggery and simmer for a few minutes for the flavours to blend.
5. Garnish with chopped coriander leaves.
6. Serve hot with rice.
