Friday 2 May 2014

Kuwale Sasam(Ashgourd red gravy tempered with mustard and curry leaves)

I am finally posting a vegetarian recipe. This  is a  authentic Konkani(GSB) delicacy. Most of the traditional Konkani dishes are vegetarian. .They are prepared with less oil and are very healthy. My grandmother used to often say that “ Konkani’s eat everything from the root to the fruit of a tree” .  However in today’s age of fast food/junk food ,these traditional recipes are gradually  being forgotten. This is an attempt to keep the beacon of traditional foods burning.

Kuwale or Ashgourd has many medicinal benefits. It is the best food for diabetic patients. Ash gourd helps in losing weight and detoxifies the body.

The traditional kuwale sasam is not very spicy and is a greenish yellow colored dish. Since I like bright red gravies I have used Kashmiri chilies . This makes the dish look more vibrant and appetizing.

Kuwale/ Ashgourd – 500gms
Grated Coconut – ½ a coconut
Red chillies(Guntur) – 4 to 6
Tamarind – one small lemon sized
Mustard seeds – 2 tsp
Curry leaves – 2 twigs

1.       Peel the skin .Cut the Kuwale/ Ashgourd in to chuck size pieces about 3” and wash it.
2.       In a vessel ,boil the Kuwale/ Ashgourd with some water.
3.       Grind together  grated coconut ,red chillies  and tamarind with little water to make a smooth paste
4.       Once the Kuwale/ Ashgourd is semi cooked ,add the masala and salt to taste.
5.       In a small pan, heat some oil.
6.       To this add mustard seeds. Once it spultters add the curry leaves and sauté for a second or two.
7.       Add this to the curry and mix well.
8.       Serve hot with rice.


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