Tinda Gourd and Tomato Kootu

Tinda gourd is also known as apple gourd. I have never tried tinda gourd before. I bought these seeds and tried growing them. Initially picking at the right stage was a little challenging. My friend RK, suggested the size guide to pick tender ones as they have used these for many many years in their family. Knowing the right stage to pick, we are enjoying this veggie a lot now. In fact, it has become one of our favorites too. This is how the gourd looks, and how is it inside if it is picked tender.

Kootu is a gravy kind of curry made with dal, and with or without the addition of spices. Again the choice of dhal and the spices allows us to make kootu a versatile curry. This curry is mildly spicy with the addition of serrano pepper. Split moong dhal has the highest protein content and is easily digestible too. This curry or kootu is a simple and tasty dish that can be served with rice and roti. 

Ingredients

serves 4

Tinda gourd - 3 cups, diced

Dal - 1/4 cup

Tomato - 1/2 cup, chopped

Salt - 3/4 tsp

Serrano pepper - 1

Red chilli -2

Coconut - 1 tbsp

Turmeric - 1/4 tsp

Water - 2 to 21/2 cups

Seasoning

Ghee - 1 tsp

Mustard - 1/4 tsp

Urad dal - 1/4 tsp

Cumin - 1/4 tsp

Asafoetida - 1/8 tsp

Curry leaves - 1 sprig

Cilantro - 1 tbsp

Method

In a saucepot add the dhal, 2 cups water, and serrano chili and cook  In about 13-15 min, the dhal would be almost cooked. 

Add the gourds and tomatoes. Add water if necessary, maybe a quarter cup, and continue cooking. In about 8 min, the gourds would have cooked and become tender bur will have a little crunch.

Now add salt, turmeric and cook for a couple of minutes. Add coconut, check salt, adjust the consistency, and simmer for a couple of mins. 

In a pan, heat ghee and add red chillies and mustard seeds. When the seeds splutter, add split urad dhal and cumin. When they turn golden in color, add asafoetida, curry leaves and pour it on to the kootu. Garnish with cilantro.

Serve with rice or roti.