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Indian · Side
Lauki Kucchey Aam Squash with Unripe Mango
Cubes of bottle gourd and sour green mango simmered with fenugreek leaves over a tempering of cumin, ginger and green chile, with cumin used twice (whole and ground) for a tart, juicy, gently bitter summer curry.
- YieldServes 6 as a side
- Hands-on28 min
- Total56 min
- Difficulty
Ingredients
- 680 gbottle gourd squash (lauki)
- 2 tbspcanola oil
- 1 tspcumin seeds, whole
- 1 tspcumin seeds, ground
- 3 slicesfresh ginger, each about 6 x 2.5 cm and 3 mm thick, cut into fine julienne
- 2fresh green Thai, cayenne or serrano chiles, stems removed, thinly sliced crosswise, seeds left in
- 2 tspcoriander seeds, ground
- ½ tspground asafetida
- ½ tspground turmeric
- 1large green (unripe) mango, peeled, flesh cut from the stone into 12 mm cubes
- 25 gfresh or frozen fenugreek leaves, chopped, about 1/2 cup (or 2 tbsp dried, soaked and skimmed)
- 1 tspcoarse kosher or sea salt
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