We're staying warm this Autumn with comforting food like the dish below. It's got a little bit of everything and lots of flavor.
- About 10" long Bottle Gourd (also known as long squash), peeled and chopped into 1" cubes
- Size of big lemon of Tamarind
- 3 Tbsp Brown Sugar
- 1/2 tsp green chili paste (or 1/4 tsp of chili powder)
- a pinch of Turmeric
- 1 tsp Salt or as per your taste
- 2 Tbsp Besan (Chickpea flour)
- 2 Tbsp Rice Flour
Ingredients for the seasoning:
- 2 Tbsp Vegetable oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- A pinch of Hing (Asafotida)
- 6 to 8 Curry leaves (fresh or dry) - optional
- A pinch of chili powder
Soak tamarind in half cup of warm water for 15 minutes. Squeeze the juice using additional water. Alternately add the soaked tamarind into a blender, add additional 3 cups of water and blend for one minute. Then strain the liquid and remove the tamarind fiber. In a small pressure cooker, add the chopped bottle gourd, tamarind juice, brown sugar, turmeric, chili paste, and salt. Pressure cook for 2 to 3 whistles. When the steam is released, open the cooker and boil the mixture on low-medium heat.
Add the besan (Chickpea flour) and rice flour in half a cup of water to make a sauce like consistency. Mix this sauce into the bottle gourd mixture to thicken the tamarind sauce and cook for another 2 to 3 minutes or until it thickens. Heat vegetable oil in a small pan, add mustard seeds and when they splutter, add cumin seeds and then hing and pinch of chili powder. Remove from heat and add curry leaves and then add to the bottle gourd mixture.
Serve hot with rice and/or your favorite flatbread.