Aavapettina gummadikaaya koora - Ash Gourd Mustard Bhaji

Ingredients:
1 Kg - Ash Gourd, peeled and cut into cubes.
2 TableSpoons - Mustard Seeds
2 - Red Chillies
1 TableSpoon - Fresh grated Coconut
1 TableSpoon - Tamarind Paste
2 Pinches - Turmeric
Salt as per you taste
1 TeaSpoon - Oil

Tadka:
Mustard Seeds
Urad Dal
Hing
4-5 - Green Chillies, Slit long
Curry Leaves

Procedure:
1. Soak mustard seeds and red chillies for 30 minutes.
2. Drain water and grind mustard seeds, red chillies, coconut, salt and turmeric. Add little water if necessary.
3. Add 1 teaspoon oil to this mixture and keep it aside.
4. Heat oil in a pan, add mustard seeds, urad dal, hing, green chillies and curry leaves.
5. Keep the stove in medium flame.
6. Add ash gourd cubes, mix well and cover the pan with a lid.
7. Once the ash gourd becomes soft, remove the lid. Add think tamarind paste and mix well.
8. Increase the stove flame and mix until the water in the dish is evaporated.
9. Switch off the stove and let the bhaji come to room temperature.
10. Add the ground mustard paste to the bhaji and mix well.
11. Ash gourd Mustard Bhaji can be served with plain rice and ghee.

Note: Allow this dish to stand by for 3-4 hours for the flavors to blend and for the mustard flavor to infuse itself into the dish and also to mellow down the strong taste of mustard. Usually I prepare this dish first and then start rest of my cooking that way the dish is ready when we are ready for our meals.

Note:
This dish can also be prepared with the following vegetables:
- Cabbage
- Raw Banana (Aratikaaya)
- Bottle Gourd (Sorakaaya)
- Raw Papaya
- Raw JackFruit (Panasa pottu)