Ridge Gourd Coconut Pachadi

Ingredients

• 150 g ridge gourd, peeled and diced (பீர்க்கங்காய்)
• 1 tbsp lemon juice (எலுமிச்சை சாறு)
• half a tbsp turmeric powder (மஞ்சள் தூள்)
• 3 tbsp grated coconut (தேங்காய் துருவல்)
• 2 green chillies (பச்சை மிளகாய்)
• 15 shallots (10 chopped, 5 for the paste) (சின்ன வெங்காயம்)
• 1 tbsp cumin seeds (சீரகம்)
• half a tbsp, plus a little mustard seeds, curry leaves, salt (கடுகு, கறிவேப்பிலை, உப்பு)
• a little coriander leaves (கொத்தமல்லி இலை)
• 1 tbsp coconut oil (தேங்காய் எண்ணெய்)

Method

1. Grind the coconut, green chillies, 5 shallots and cumin into a paste.
2. Pop mustard seeds in oil, add curry leaves and the 10 chopped shallots and saute.
3. Add the ridge gourd with turmeric and salt and cook without water; it releases its own.
4. Once tender, stir in the coconut paste and simmer until it thickens.
5. Finish with lemon juice and coriander.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 46. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.