Spicy Wax Gourd in Yoghurt Sauce

Spicy Wax Gourd in Yoghurt Sauce

 

1 tablespoon Kashmiri red chilli powder

4 tablespoon mustard oil

Small pinch of asafoetida

1kg. 2 ¼ lb wax gourd, peeled and cut into roundsSpicy Wax Gourd in Yoghurt Sauce

1 teaspoon ground ginger

250ml/8fl oz (1 cup) hung natural (plain) yogurt whisked

1 teaspoon ground fennel

1 teaspoon Garam Masala

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Put the chilli powder in a small bowl, add 1 teaspoon water and mix together.  Set aside. 

Heat the oil in a kadhai o heavy-based pan over high heat.  Reduce the heat, add the asafoetida and stir-fry for 30 seconds, or until it dissolves.  Add the chilli powder mixture and stir briskly for 15 seconds.  Add the wax gourd and fry very lightly for about 1½ minutes. 

Add the ground ginger and yoghurt and stir well.  Add the ground fennel, garam masala and season wit salt, then cover and cook, stirring occasionally, for about 15-20 minutes, or until the gourd is tender but still has a little bite.  Serve hot.  This dish can be served covered in its sauce or the spicy slices can be enjoyed separately. 

 

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