Pork Curry With Ash Gourd
|Pork Curry With Ash Gourd|
April already. It does feel like the months have gone in the blink of an eye. Before the heat is fully upon us I thought it would be good idea to cook pork. A pork dish has not been on this space for a while. Yesterday we had a family dinner and I added it to the list of dishes I was making. I like to team up meat with vegetables. Mostly it’s with potatoes and any greens that might be growing in my pots or in stock in my kitchen. And during the bamboo shoot and mushroom season (which is coming) these vegetables are usually fried with pork.
I still had a couple of ash gourds lying around around so I chopped the smaller one and added it to the curry. Ash gourd goes very well with meat and we add it to duck, mutton, venison and to chicken as well.
1 kg pork cut into medium pieces
400 grams ash gourd
3 large onions, coarsely grated
10-12 cloves of garlic, crushed and chopped
Thumb-size ginger, grated
10 green chillies, scored lengthwise
1 tbs coriander powder, broiled and ground
A quarter tsp turmeric
1 tsp chilli powder
3 large tomatoes, chopped
1 tsp vegetable oil
Chopped coriander leaves for the garnish
|Ready to be served!|
Heat a heavy-bottomed karhai and add the oil.
Make sure that the pan is really hot then add the portions of pork with the fat.
Fry for a few minutes till you see the fat turn into more oil.
Remove the pork/fat with a slotted spoon and discard the oil from the karhai leaving about a tsp to cook the dish. This is enough.
Put it back on heat and fry the onions for a few minutes.
Add the rest of the meat. Stir well. Add the rest of the spices and continue to cook stirring from time to time. Keep it covered on high flame.
If it looks like it’s going to catch at the bottom, sprinkle some water and stir.
Season with salt. By this time, the curry will come together. Reduce the flame.
Add the chopped tomatoes, stir well.
By this time (after about 30-35 minutes) the curry will look almost like how it is in the picture above.
Add about 1 1/2 cups of hot water. Continue to cook.
Let the water reduce a bit before you take the dish off the stove.
Transfer to a serving dish and garnish with chopped coriander.
This dish goes best with rice.
If you look at the spices, there aren’t many. But with a mix of meat and vegetables this is all that you need. Certain varieties of ash gourd are very fragrant. When you cook it the smell itself is mouth-watering. The heat was enough from the green chillies but I added the powdered chilli for the colour. The curry turned out very well.