NARIKEL-KUMRI

Ingredients

• 1 whole small ripe sweet gourd (Approximately 700–750 g (1½ seer) of prepared pieces after peeling and removing the interior. Use a ripe, sweet variety such as ash gourd or white gourd.)
• 3 tablespoons oil (A neutral cooking oil such as mustard oil or vegetable oil. Use enough to brown the gourd pieces in the pan.)
• 1 whole coconut, scraped ripe coconut kernel (From one ripe coconut. Scrape or grate the white kernel finely. Approximately 1 to 1½ cups of scraped coconut.)
• 237 ml (1 powa or more) milk (1 powa is approximately 237 ml or 1 cup. Use whole milk. You may add a little more if needed to prevent sticking.)
• 29 g (2½ tolas) sugar (2½ tolas is approximately 29 g or about 2 tablespoons. Use regular white or raw cane sugar.)
• 23 g (2 tolas) salt (2 tolas is approximately 23 g or about 1½ teaspoons. Adjust to taste.)
• 35 g (3 tolas) powdered coriander (3 tolas is approximately 35 g or about 3½ tablespoons of ground coriander.)
• 12 g (1 tola) cumin (1 tola is approximately 12 g or about 1½ teaspoons. Ground cumin or cumin seeds can be used.)
• 118 ml (½ powa) ghee (½ powa is approximately 118 ml or about ½ cup. Clarified butter used for the final tempering.)
• 4 leaves cassia leaves (A few cassia leaves (also called tejpatta or Indian bay leaves). Do not substitute with Mediterranean bay leaves as the flavour differs.)
• 3 whole dried red chillies (Whole dried red chillies. Adjust the number to your preferred heat level.)
• 1 teaspoon powdered garam masala (Use a pre-made ground garam masala blend. The original calls for a small finishing amount — use to taste.)

Instructions

1. 1Using a sharp vegetable peeler or knife, peel the outer skin off the sweet gourd completely. Cut it in half and use a spoon to scoop out and discard all of the seeds and soft interior pulp. Slice the firm flesh into small, thin pieces — aim for pieces roughly 3–4 cm long and 5 mm thick so they cook evenly. You are aiming for approximately 700–750 g (1½ seer) of prepared gourd pieces.
2. 2Crack open the ripe coconut and drain the liquid (it is not used in this recipe). Using a coconut scraper or the coarse side of a box grater, scrape or grate all of the white coconut kernel away from the shell. Set the scraped coconut aside in a bowl. You should get approximately 1 to 1½ cups of freshly scraped coconut.
3. 3Heat the oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Once the oil is hot and shimmering, add all of the gourd pieces in a single layer if possible. Fry them, stirring occasionally, until they turn golden-brown on the outside — this should take around 8 to 10 minutes. Browning the gourd gives this dish its depth of flavour, so be patient and avoid constant stirring. Do not let the oil smoke heavily; reduce the heat slightly if needed.
4. 4Once the gourd is browned, reduce the heat to medium. Add the scraped coconut, milk (approximately 237 ml or 1 cup — add a little more if the pan seems very dry), sugar (approximately 29 g / 2 tablespoons), salt (approximately 23 g / 1½ teaspoons), powdered coriander (approximately 35 g / 3½ tablespoons), and cumin (approximately 12 g / 1½ teaspoons). Stir everything together gently so the gourd pieces are coated in the spices and liquid. Cook over medium heat, stirring occasionally, until all of the liquid has been absorbed and no soup (sauce) remains in the pan — this will take approximately 15 to 20 minutes. The mixture should look moist but not wet. Be attentive: watch the heat carefully and do not allow the curry to scorch or turn black, especially once the liquid reduces.
5. 5In a small separate pan or ladle, heat the ghee (approximately 118 ml / ½ cup) over medium heat. Once the ghee is hot and liquid, add the cassia leaves and whole dried red chillies. Let them sizzle in the ghee for about 30 to 60 seconds until the cassia leaves darken slightly and become fragrant and the chillies puff up. Remove from the heat immediately and stir in the powdered garam masala. Work quickly — the ghee is very hot and the spices can burn if left on the heat too long.
6. 6Pour the hot spiced ghee tempering — including the cassia leaves and red chillies — directly over the cooked gourd and coconut mixture. Stir gently to combine, coating the curry evenly with the fragrant ghee. Taste and adjust salt if needed. Serve immediately. Take care throughout this final stage not to overheat the curry or leave it sitting on the heat once the ghee is added, as this dish can darken and discolour quickly.