Ingredients
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Kumbalanga / Ashgourd – 750g
Onion – 1 big (Thinly sliced)
Ginger – 1 big piece (Crushed)
Green chilly – 12 small (Slit open)
Curry leaves
Turmeric powder – 1 tbsp
Coriander powder – 1 tbsp (Heaped)
Red chilly powder – 1 tbsp
Coconut milk – Milk of 1 coconut (1 cup thick and some thin coconut milk)
Vinegar – 2 tbsp
Salt
Coconut oil – 1½ tsp
For tempering:
Coconut Oil
Mustard seeds – ¾ tbsp
Fenugreek – 1 tsp
Shallots
Dried red Chillies – 3
Fenugreek
Turmeric powder – 2 pinches
Red chilly powder – 2 pinches
Curry leaves
Steps
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Add onion, ginger, curry leaves, turmeric powder, coriander powder, red chilly powder, salt, vinegar and coconut oil to a clay pot and mix well with hands applying some pressure.
Let it rest for 30 minutes, if you prefer.
Add green chilly and mix well.
Add ash gourd and mix well.
Add thin coconut milk and turn on the stove.
Cover and bring it to a boil.
Let it boil for 10 minutes.
Add thick coconut milk.
Once the curry boils, adjust salt and vinegar and switch off.
Heat oil in a pan for tempering.
Add mustard seeds and let it splutter.
Add fenugreek, dry red chilly and curry leaves.
Add shallots.
Add turmeric powder and red chilly powder and roast on low flame.
Switch off and add this to the curry.
Leave it covered for a minute.
Serve kumbalanga paal curry with rice.