Spicy Bottle-gourd curry with Coconut

Spicy Bottle-gourd curry with Coconut

Ingredients:

• 1 medium size bottle gourd (washed and cut in medium size cubes)
• 1 cup coconut (scraped)
• 3-4 tablespoon onions (chopped)
• 1″ ginger
• 5-6 cloves of garlic
• 1″ cinnamon 
• 4 – 6 cloves
• A pinch of asafoetida
• 8 -10 curry leaves
• 8-10 peppercorns
• 2-3 tablespoon tamarind pulp
• 3 dried red chilies
  (whole)
• 2 tablespoon coriander seeds
• 1 tablespoon cumin seeds 
• 1 teaspoon mustard seeds 
• 1 teaspoon turmeric powder
• 3-4 tablespoon mustard oil
• Salt to taste

Preparation:

1. Roast coriander and cumin seeds in a tawa and keep aside.
2. Make a fine paste with roasted cumin seeds, coriander seeds, ginger, garlic, whole red
   chilies, peppercorns, cloves, cinnamon, turmeric powder and scraped coconut (reserve 1 tablespoon of scraped coconut for garnishing) and keep aside.
3. Heat oil in a pan, sauté asafoetida and mustard seeds.
4. When they begin to crackle, add curry leaves and chopped onions and fry it.
5. Add bottle-gourd pieces and stir fry for 5 min. 
6. Add the spices paste and mix it properly.
7. Add 2 cups of water, stir and bring it to boil.
8. After few min add tamarind pulp, salt and mix with gravy properly and cook it for 5-6 min in a medium flame with cover.
9. When the gravy becomes thick, turn off the gas. 
10. Serve hot, decorated with grated coconut.