Ash Gourd with Ginger and Coconut

I craved this flavour as a fast breaking meal and ate it with boiled millets and prawn pickle. Here’s what I remember of the recipe. Would have been great with kadi patta, but we didn’t have any.

Ingredients

• Ash Gourd, 700gm, peeled and chopped
• Ginger, 75gm
• Green chillies, 6, ground with the ginger
• Urad dal, 50gm
• Green cardamom, 3 pieces, peeled
• Black pepper, 1 tbsp, grind with cardamom
• Star anise, 3 whole flowers
• Cinnamon, 5gm piece
• Cloves, 6 pieces
• Dried red chilies, 5 pieces
• 1 whole coconut kernel, grated
• Coconut oil
• Salt to taste
• Onions, 3 med-large, sliced

Method

1. Heat a generous amount of coconut oil
2. Gently brown the urad dal to golden.
3. Add all dry spices; fry
4. Add ginger-chili mixture; fry
5. Add onions; fry
6. Add add grated coconut; stir well for a few minutes
7. Add chopped gourd and 500ml water. Stir well.
8. Pressure cook until done. 10 minutes in a Futura for me.