Ingredients
2 cups of peeled and chopped ashgourd/winter melon
½ cup grated coconut (fresh or frozen)
1 tablespoon coriander seeds
1 teaspoon urad dhal/split black gram lentils
1 teaspoon chana dal/split Bengal gram lentils
1 teaspoon white sesame seeds
¼ teaspoon methi seeds/fenugreek seeds
¼ teaspoon hing/asafoetida powder
½ teaspoon turmeric powder
1 small marble-sized tamarind/1 teaspoon tamarind paste
8 to 10 roasted dry red chillies
2 to 3 tablespoons jaggery (unrefined sugar)/brown sugar
3 tablespoons coconut oil
1 teaspoon mustard seeds
Few curry leaves
Salt to taste
Instructions
Peel and cut the ashgourd into big pieces.
Place in a pressure pan along with some water (enough to just soak the ashgourd) and cook for one to two whistles. You can also cook them in a saucepan with plenty of water till cooked and soft (a knife should easily insert the cooked gourd). Keep aside.
In a small saucepan, heat 2 tablespoons of coconut oil and add coriander seeds, lentils, sesame seeds and methi seeds. Saute on medium heat for a few minutes till it releases an aroma. (If the red chilis are not roasted, add this along with the spices and fry).
Stir in the grated coconut and fry again on medium low till the coconut is well roasted and light golden brown.
Transfer this to a blender jar along with the roasted red chilies and tamarind.
Blend to a smooth paste. Keep aside.
Heat a large saucepan or pot, add 1 tablespoon of coconut oil. Once the oil is hot, add mustard seeds.
As soon as the seeds start popping, add the curry leaves and hing. Saute for a few seconds.
Then add the cooked ashgourd (with the cooked water) along with the coconut paste; mix well.
Dilute with additional water (you can rinse the blender jar with water and add to the gravy) to the required consistency. Some people like it thin and some thick, so add water accordingly.
Add turmeric powder, salt to taste and jaggery and give it a quick stir.
Bring to a boil on high and once it comes to a boil, lower the heat and simmer on medium low for about 5 to 7 minutes.
Once fully cooked and the flavors have blended well, remove from flame and serve hot with a bowl of steamed rice, dal and some vegetable stir fry or chapattis (a thin Indian bread).
Notes
Add jaggery according to your taste.
For additional flavor, you can add 1 teaspoon of jeera/cumin seeds and few curry leaves while roasting the spices.
If masala is roasted for a longer time until light golden brown, once cooled, it can be stored at room temperature to make pulikoddel any time!
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