I have posted a gourd recipe earlier – Bottle Gourd in Almond Sauce. But this earlier recipe was with “bottle gourd”. The one I am using for this recipe is slightly different from bottle gourd. The flesh of bottle gourd is softer and has bigger seeds. I came across this vegetable for the first time when I visited my friend’s house last summer. He took me to his garden and for my amazement these gourds can grow quite long. Believe it or not, some of them are almost my height.
He gave me one gourd which I kept in the refrigerator and when needed I cut a portion and cooked. They stay fresh in the fridge for up to a week or two. When you store them make sure they are dry and add some holes in the plastic bag you are storing. Otherwise the skin will become black. One of the dishes I cooked was “gourd in coconut tomato sauce” which became a hit in my house hold. I started cooking this dish almost every week since this dish can be consumed with either rice, roti/chapati or even freshly baked crisp bread.
I had always thought of posting this recipe but some how I missed taking the photo of the dish. So this time I promised myself to take photos so that I can post it here. For the following recipe I bought a small gourd (small compared to those from my friend’s garden).
- 1 small gourd (which yields 12 oz after peeling and removing the seeds)
- 2 teaspoons chana dhal
- 1 teaspoon urad dhal
- 4 dried red chilies
- ¼ cup unsweetened shredded coconut
- ½ cup water
- 1 tablespoon cooking oil
- ¼ teaspoon mustard seed
- 3-4 garlic cloves
- ½ inch piece ginger
- Few curry leaves
- 1 ¼ cups water
- 1 teaspoon chili powder
- 1 large ripe tomato
- Salt to taste
- Peel gourd and slit length wise in to 2 pieces. Remove pith/seeds. Chop into about one inch cubes.
- In a skillet dry roast chana dhal and urad dhal until lightly golden. Transfer to a dish. Now add dried red chilies and dry roast for about a minute (do not over roast since it will start burning and emit strong smell – which will definitely irritate nose and eyes). Let them cool to room temperature
- Add roasted dhals, red chilies, coconut, and ½ cup water and puree in to a thick sauce consistency. Set aside.
- Peel garlic and ginger and chop them into very fine pieces
- Add oil to a saucepan and add chopped garlic, ginger and mustard seed. Sauté/fry until garlic is lightly golden. Now add the curry leaves and fry for another minute
- Add chopped gourd and mix well and fry for about 2-3 minutes.
- Add the coconut dhal sauce to the saucepan with 1 ¼ cups water, chili powder, and salt. Cover and cook for about 7-8 minutes.
- Meanwhile chop tomato into big chunks
- Add chopped tomato to the saucepan and mix well. Cover and cook for another 5 minutes or until sauce thickens.
- Serve warm with rice or chapatti/roti.
Note: If you want the dish to be mild, you can omit the chili powder
Yields: 3-4 as a side dish
Source: Chelvi’s Original