Ashgourd (or KohLa in Marathi) is a big gourd and is generally available in the pre-cut wedges form at our local Indian stores. I meant to try this koddel from a long time, finally when mom was here during summer, she made it for us.
2 cups Ashgourd, peeled & chopped into big chunks
Salt to taste
1 tbsp jaggery
1 tsp oil
1 sprig curry leaves
1/2 tsp turmeric powder
1/4 tsp mustard seeds
1 cup water
Grind to fine paste
3/4 cup fresh coconut
1/4 tsp fenugreek seeds, roasted in a few drops of oil
1 tbsp urad daal, roasted in a few drops of oil
1 tbsp coriander seeds, roasted in a few drops of oil
7-9 byadgi chilies, roasted in a few drops of oil
1 tbsp sesame seeds, roasted in a few drops of oil
1 tbsp tamarind pulp
2 tsp oil
1/2 tsp mustard seeds
1 tsp urad daal
2 sprigs curry leaves, torn
1. Heat oil in a saucepan. Add tempering 1 except water. Stir in ashgourd chunks. Saute for 1 minute. Add water. Cover with a lid. Let it cook till the gourd is soft.
2. Grind the masala according to the instructions.
3. When the gourd is cooked, add ground masala and 1/2 cup water to adjust the consistency of the curry.
4. Add salt, jaggery and bring to boil
5. Heat oil in a small saucepan. Add tempering 2.
6. Add sizzling oil in the simmering curry. Switch off the gas and cover with the lid immediately.
7. Serve with plain rice.