Kumbalanga Theeyal / Ash Gourd Cooked in a Roasted Coconut Gravy

Ingredients:

1 1/2 cup kumbalanga / ash gourd, peeled and chopped

1/2 cup shallots, sliced

small lemon sized tamarind

1 cup grated coconut

1 tbsp chilli powder

1 tbsp coriander powder

1/4 tsp turmeric powder

1/4 tsp ginger, chopped

2 garlic cloves, chopped

3 green chillies, slit

salt to taste

1 tsp mustard seeds

2 dry red chillies

1 sprig curry leaves

oil, as required

Preparation:

1. Peel and chop ash gourd into small cubes. Soak tamarind in 1/2 cup of water, extract its juice and keep it aside.
2. Heat 1 tbsp oil in a pan and add grated coconut and fry till golden brown.
3. Reduce the flame to low and add chilli powder, coriander powder and turmeric powder and mix well.
4. Switch off the flame and allow it to cool. Then grind it to a smooth paste adding little water and keep it aside.
5. Heat 2 tbsp oil in a thick bottomed pan and add chopped ginger, garlic and slit green chillies and saute well.
6. Add ash gourd pieces, sliced shallots, salt and little water and cook covered till done.
7. Then add ground coconut paste, tamarind extract and enough water and mix well and boil well till the gravy thickens.
8. Adjust the salt and switch off the flame.
9. Heat 2 tsp oil in a small pan and splutter mustard seeds and add dry red chillies and curry leaves.
10. Pour this seasoning over the theeyal and mix well. Serve hot with rice...