Poosanikkai More Kootu / Ash Gourd Buttermilk Stew

SERVING SIZE – 3 to 4

INGREDIENTS:

• Poosanikkai/ Ash Gourd – 2 chopped
• Curd (beaten) – 1 cup
• Salt – to taste

For Grind:

• Channa Dal – 1 tbsp
• Coconut – 3 tbsp
• Green chilies – 2 nos or to taste
• Cumin seeds – 1 tsp

For Tempering:

• Coconut oil/any cooking oil – 2 tsp
• Mustard seeds – ½ tsp
• Urad dal (Broken) – ½ tsp
• Asafoetida – 2 pinches
• Curry leaves – 1 sprig

PREPARATION:

• Remove the skin from the Poosanikkai/ Ash Gourd and cut into small cubes.
• Take a heavy bottom pan add the chopped Poosanikkai/ Ash Gourd and add little water (approx. ¼ cup, do not add more water). Add enough salt, mix it well and cover it with lid. Let it cook until it gets tender. If needed add some more water.
• Soak the Channa dal for half an hour. Grind it with coconut, green chilies and cumin seeds to the paste consistency.
•  After Poosanikkai/ Ash Gourd cooked well, add the ground paste and mix it well. Let it cook for 2 minutes and finally add the curd and mix it well. Switch off the stove.
• Heat the oil, add Mustard seeds. When it splutters add Urad dal. Finally add the asafoetida and curry leaves and mix it well. Pour it into the gravy.
• Serve it hot with rice or as a side dish for spicy dishes.

Note:

• If the gravy is too watery add 1 tbsp of rice flour and mix it with little water and pour it in to the gravy, let it boil for 2 minutes.
• Poosanikkai has lot of water content so it doesn’t need lot of water, while adding water add carefully.