Kushmanda Curry Recipe

We would love to hear how your Kushmanda curry turns out!

This recipe is easy to prepare and very tasty. Inspired by the Udupi temple style ash gourd curry.

Ingredients:

• 1 average size Kushmanda (winter melon)

• 1/4 tsp of turmeric

• 100ml of tamarind water

• To be roasted and ground into a Masala paste

• 1 tablespoon of coconut oil

• 1 tsp of urad dhal split (white lentils)

• 2.5 tsp of coriander seeds

• 1 tsp of cumin seeds

• 1/2 tsp of fenugreek seeds

• 2 dried red chilli

• 1 sprig of fresh curry leaves

• 1 tablespoon of jaggery or coconut sugar

• 1/2 cup of desiccated coconut

Garnish with fresh coriander leaves or prepare seasoning with the spices listed below.

• 1 tsp of coconut oil

• 1 sprig of curry leaves

• 2 dried chillies

• 1 tsp of mustard seeds

Method of preparation:

• Prepare ash gourd, peel, deseed and chop in small cubes

• Transfer to a pan, add 1 cup of water

• Add turmeric powder and jaggery

• Add 100ml of soaked tamarind water, squeeze the tamarind

• Mix well, and cook until soft

• In meantime, heat 2 tsp of coconut oil, and add split urad dhal, coriander seeds, cumin seeds, fenugreek, red chilli, a sprig of fresh curry leaves.

• Saute on a medium flame.

• Add the sautéed spices to 1/2 cup of desiccated coconut.

• Add 3/4 cup of water, and grind it in a blender.

• Add the ground masala paste to the cooked winter gourd. 

• Stir well, and bring it to a boil.

• Garnish with fresh coriander leaves or prepare seasoning with curry leaves, chillies and mustard seeds. 

• Serve with dhal, chapati or rice. 

If you would like to learn more about Ayurvedic cooking and nutrition we recommend an initial consultation.

You are welcome to email: info@lakshmiayurveda.com.au or call 0406810547 

With Love from the Lakshmi kitchen


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