Calabash Curry

In this episode, Elaine shows us how to prepare and cook calabash curry. Enjoy. Serves: 4 Ingredients: 1 calabash a pinch of salt 1 chopped onion 4 green chili (according to your preference) ½ teaspoon mustard seeds ½ teaspoon jeera seeds (cumin) 1 teaspoon turmeric powder Curry leaves (optional) ½ tomato (optional) Oil Preparation: 1) Cut the calabash into large pieces and remove the outer skin. Thereafter cut it into smaller pieces, similar to the size used in potato curry. Cooking: 1) Heat the oil and add the chopped onion, jeera, and mustard seeds. Allow it to braise on medium heat for a bit before adding the chili. 2) When the onions become translucent, add the turmeric and salt. Give it a mix and then add the calabash. You can add tomato and curry leaves if you like, this is optional. 3) Lower the heat, and allow it to cook with the lid on for 5 minutes. 4) After 5 minutes, check the calabash and give it a mix. 5) Cover it and allow it to cook for another 5-7 minutes. 6) Allow it to cook uncovered until that the excess water evaporates. 7) When the water has evaporated and the oil comes up, then it's ready.