Ash gourd / white pumpkin with Tofu gravy

INGREDIENTS

 Ash gourd 500 gm chopped and cut into cubes

tofu 300 gm cut into cubes

ghee 2 tbsp

masala ( peppercorn 1/2 tsp, 1 dry red chili, 1 tsp coriander seeds, 1 tsp jeera, 1 bay leaf, big cardamom 3, small cardamom 3, cinnamon 

1 " stick, poppy seeds 1 tsp, sesame seeds 1 tsp)

roast all the masala ingredients together till nice aroma comes, remove, cool and powder.

coconut milk  1 cup

rock salt to taste

water as needed

coriander leaves chopped 2 tbsp

jeera 1 tsp

ginger finely chopped 1 tsp

hing little

METHOD

 heat a pan with ghee, add jeera, once it crackles, add hing, ginger, fry well for a minute

add the ground masala, fry for a minute, add the gourd pieces, add enough water, cover and cook till almost done.

at this stage add the cut Tofu pieces mix well, cover and cook for another 2-3 minutes

add coconut milk and half of the chopped coriander leaves.

remove just as it comes to a boil. garnish with rest of the coriander leaves and serve hot with plain rice / coconut rice/ roti.

 

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