There are many vegetables I just never bought because I didn’t know how to cook them. For the longest time, I only cooked with the so-called English vegetables. Slowly, over the last couple of years, I have started getting better acquainted with many vegetables. While I have jumped with joy to find even those vegetables that I couldn’t have cared less for in a different avatar, I have started incorporating more local produce. In fact, when I made Tinda Koora, I couldn’t help but think of this post at Nupur's blog. At the same meal, we had this other very south Indian dish made with a very north Indian vegetable. Given my penchant for making thuvayals/thogayals out of every vegetable I can lay my hands on, this comes as no surprise.
4 medium SpongeGourds (Turai/Tori/Mantav Ghashale), scraped and chopped
4 Red Chillies
1 tsp Mustard
3 tsp Urad Dal
1/4 tsp Asafoetida
3 tsp Oil
1 tbsp Tamarind Paste
Salt to taste
Place the sponge gourd pieces in a microwave safe bowl. Add 2 tbsp of water and cook on high for 2 minutes. Squeeze out the water when cool.
Heat the oil and fry the red chillies, mustard, asafoetida and urad dal for a couple of minutes. Grind the chillies along with the tamarind paste and salt. Add the sponge gourd pieces and grind again. Finally, add the fried mustard and urad dal and grind lightly.
Serve this with rice and a little ghee and some papads or vadams on the side. We ate this with rice, sambar and Tinda Koora.