Anapakaya Paala Koora

• 2 tablespoons vegetable oil
• 2 dried red chile peppers, broken into pieces
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seed
• 1 teaspoon coriander seed
• 1 sprig fresh curry leaves
• 1/4 teaspoon asafoetida powder
• 1 (1 pound) calabash gourd (anapakaya), cut into 3/4-inch pieces
• 1/4 cup milk
• salt to taste
• 1/2 teaspoon ground red pepper

1. Heat the oil in a large skillet over medium-high heat. Fry the red chile peppers, cumin seed, mustard seed, and coriander seed in the hot oil until they begin to splutter. Add the curry leaves and asafoetida powder; stir. Cook and stir the gourd pieces in the mixture until warmed and coated in the oil mixture. Pour the milk into the skillet and bring to a boil. Reduce heat to medium low and allow the mixture to simmer until the gourd is cooked through, about 15 minutes. Season with the ground red pepper and salt; simmer another minute or so. If too much liquid remains, increase heat to high and cook until reduced to your liking.

vegetable oil, red chile peppers, cumin seeds, coriander seed, curry, asafoetida powder, calabash gourd, milk, salt, ground red pepper

Taken from www.allrecipes.com/recipe/212375/anapakaya-paala-koora/ (may not work)