A Gourd of Good

Happy New Year!!!!

I've been missing from the blog scene for a while now due to drastic changes in my life (all good changes, I assure you) and as you have probably guessed - part of my NY resolution is to regularly update my blog and so without further ado....(drumroll please) here is something to wish you much peace and joy in the coming year!

Poritha Kootu, is a traditional coconut based gravy dish served in most south Indian households. The gravy stays constant, however the main vegetable can be substituted with any locally available gourd like zucchini or french beans, or potato, or mixed vegetables of your choice.

Poritha Kootu

Ingredients

1 lb Snake gourd, chopped
½ cup tuar dal – cooked
½ tsp turmeric powder
2 tbsp grated coconut meat
2 + 1 dried red chillies
1 tbsp + 1 tsp Urad dal
1 tsp whole black pepper
1//2 tsp whole black mustard seeds
4-6 green curry leaves (optional)
Pinch of asafoetida
Cooked seeds of ripe jackfruit (totally optional, but I used them as I had some on hand)
Oil
Water
Salt to taste

Method

Cut snake gourd into half and then into quarters lengthwise, remove seeds and dice into ¼ inch pieces, cook in the microwave with ¾ cup water and turmeric powder and salt for 5-8 minutes, or until slightly tender. Heat 2 tsp of oil in a pan on medium heat add 2 whole red chilies, pepper, 1 tbsp urad dal and cook until the dal turns golden, add the grated coconut and cook for another minute. Grind this mixture into a fine paste with 1-2 tbsp water. Add this paste to the cooked gourd and cooked tuar dal (and add the cooked jackfruit seeds). Add a pinch of asafetida and bring to a boil. In another small pan heat 2 tsp of oil and when it smokes add a whole red chilli, whole mustard seeds, 1 tsp urad dal and curry leaves and allow the seeds to sputter, pour this over the gourd/paste mixture and serve warm with steamed white rice, roti/chappati or a good sourdough bread.