1 Kg Ashgourd (Kualo) skin peeled & cut into thin long strips
Ingredients for grinding
2 tbsp coriander seeds
1 tsp mustard seeds
3/4 tsp cumin seeds
4-5 black pepper
2 cloves garlic
1 inch cinnamon stick
4 dry red chilies
½ onion sliced
5 tbsp fresh or desiccated coconut
Small ball of tamarind
Grind all the above in a grinder to a thin paste with little water. Keep the ground masala aside. Also wash the grinder and keep the masala water aside.
In a pot take the thinly sliced ash gourd, add ½ tsp salt, 4 bay leaves and little water. Boil the ash gourd till it is little translucent. Throw the water and keep it aside.
Take the ground masala water in a pot. To this add 3 green chillies slit, 2 thinly sliced onions, 1 inch ginger finely chopped, 8 flakes of garlic thinly sliced. Add ¼ tsp salt. Boil till the onions are translucent (takes about 5 minutes). To this now add the ground masala. Add the boiled ashourd and leave it to simmer for 5 minutes. Add 2 tsp vinegar, ½ tsp sugar and salt to adjust. Let the curry boil. Put off the flame. Take ½ cup of water, boil. To the boiling water add 7 tbsp coconut milk powder and stir it well to a smooth paste. Add this coconut milk to the curry and mix well.
Now temper the curry with 1 thinly sliced onion browned well in 3 tbsp oil.
Enjoy the curry with Pan Poley (Lacey Rice Pancakes) or steamed rice.
Variation : you can substitute ashgourd with lady fingers. Yummy..
Lacey Rice Pancakes recipe can be viewed here : http://gluttonyandgourmet.blogspot.com/2006/11/pan-poley-neer-dosa-rice-pancakes.html