This ash gourd and mutton curry is a Mangalorean delicacy that is mostly prepared at weddings in Mangalore. Although known as the winter melon, ash gourd is found all through the year. It is paired with mutton or fish and taste extremely good with both. Not only does it qualify as a veggie in your meat curry, it also has medicinal benefits like curing peptic ulcers and prevention from dandruff!
My uncle prepares this curry for almost all the weddings receptions he caters to. Here is the famed, tried-and-tested recipe that will instantly remind you of that Mangalorean wedding you attended 😉
Ingredients:
½ kg fresh mutton
Medium sized ash gourd (de-seed and cut into thin slices)
2 bay leaves
1 medium onion, finely chopped
Roast the following:
Half a grated coconut
1 tsp coriander
½ tsp cumin seed
½ tsp mustard
5 pepper corns
2 tsp white rice
1 medium sized onion cut coarsely
Grind the above roasted ingredients with the following, adding water at intervals:
½ tsp turmeric powder
5 grams tamarind
Method:
1. Pressure cook the mutton with salt.
2. Cook the ash gourd with water and 2 bay leaves till the pumpkin turns transparent.
3. Add the mutton and ground paste to the cooked pumpkin.
4. Add salt to taste and water to make the gravy thin. Bring to boil once.
5. In a separate pan, take some vegetable oil and fry the cut onions till they turn brown.
6. Add this to the boiled curry.
This curry tastes great accompanied by red boiled rice. You can also make this curry using dried prawns instead of mutton. It is also a good recipe for times when you crave seafood but don’t get fresh fish especially during the rains.
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