However small a fruit one buys, it is always large. That is, lots to experiment with.
Much modified recipe for Kairi Chi Amti to make a Pooshini Chi Amti.
- Chop up ash gourd; cover with a suspension of coconut milk + red chile powder, turmeric, coriander powder, salt; keep for about 30 min
- Heat oil in kadhai, add mustard seeds and hing /perunkaayam /asafoetida
- Add the ash gourd + marinade, cook over low heat until done
- Add a mixture of coconut milk and brown sugar (did not have the jaggery called for), curry leaves (my addition), simmer for a bit.
I had it with Kerala red rice.
A quasi-dal/koottu/soup with sowa/dill
- Soak mung dal (~half cup?) for about 30 min or until soft
- Chop up the gourd (~two cups?), add to the dal
- Add a tiny pinch (or two) hing/kaayam/asafoetida and a larger pinch (or two) haldi/manjal/turmeric
- Boil over low flame until nearly cooked
- In a kadhai/baanli/wok heat some (1 T) oil, 1/2 t cumin seeds, brown then add a green chile (or two)*
- Add the dal-gourd mix and a handful of finely cut sowa/dill leaves
- Simmer until you think you should stop
*I guess this could be a tadka at the end so you don’t end up with two dishes; the one in which you make the koottu could also be the serving dish.