• 4servings
  • 25minutes
  • 96calories

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Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 2 dried red chile peppers, broken into pieces

  3. 1 teaspoon cumin seeds

  4. 1 teaspoon mustard seed

  5. 1 teaspoon coriander seed

  6. 1 sprig fresh curry leaves

  7. 1/4 teaspoon asafoetida powder

  8. 1 (1 pound) calabash gourd (anapakaya), cut into 3/4-inch pieces

  9. 1/4 cup milk

  10. salt to taste

  11. 1/2 teaspoon ground red pepper

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large skillet over medium-high heat. Fry the red chile peppers, cumin seed, mustard seed, and coriander seed in the hot oil until they begin to splutter. Add the curry leaves and asafoetida powder; stir. Cook and stir the gourd pieces in the mixture until warmed and coated in the oil mixture. Pour the milk into the skillet and bring to a boil. Reduce heat to medium low and allow the mixture to simmer until the gourd is cooked through, about 15 minutes. Season with the ground red pepper and salt; simmer another minute or so. If too much liquid remains, increase heat to high and cook until reduced to your liking.


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