A traditional Konkani style preparation of ash gourd curry simmered in ground coconut, tamarind, dry red chillies and spices.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
In the small grinder jar, add ½ cup freshly grated coconut, 20gm tamarind, 4 dry red chillies, 1tsp mustard seeds, ½ tsp turmeric (haldi) powder and ⅓ cup water. Grind to a smooth paste.
In a pressure cooker add 300 gm cubed ash gourd, 1 tsp turmeric powder, salt to taste and ½ cup water and pressure cook for 1 whistle.
When the pressure has released, open the cooker and add the ground masala. Stir to mix well.
Add ½ cup water and bring to a brisk boil for 3 to 4 minutes.
For the tempering, in a preheated pan add 1 tsp oil, 1 tsp mustard seeds, 1 sprig curry leaf, 2 dry red chillies and saute till mustard crackles and the chilies are roasted.
Transfer the Kuvale sasam to a serving bowl and pour the tempering over it.
Serve with hot rice.