Konkani Ashgourd Curry/Kunvale Sasam - No Onion No Garlic

Am a person who love to cook with loads of onions and garlic, i'll always make sure to keep atleast a kg of onions and garlic in my vegetable basket coz i cant survive without them. But when i picked No onion No garlic theme for this week's blogging marathon, i want experiment myself to dish out dishes without my favourite onion and garlic. Trust me, this theme simply pulled me to change my opinion about no onion no garlic recipes, they tastes very much delicious eventhough cooked without the onion and garlic. For my today's post, am taking you all to the famous Konkani cuisine. While bloghopping, i got hooked to this Konkani Ashgourd curry at Aparna's space. Since this recipe went for no onion no garlic, immediately i tried my hands in making this fingerlicking curry.

A very simple curry to try when you get Ashgourd easily, actually apart from a grinding part, this curry is very much to easy to prepare and anyone can make easily this curry. A prefect dish for the beginner to give a try as this dish goes just for some cubed ashgourd.I have to say a big thanks to Aparna for sharing this different and definitely a delicious Konkani curry.However i couldnt stop myself adding some spices to make this curry more flavourful.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46. 

1/4kg Ashgourd (diced as large cubes)
1cup Grated coconut
1/4tsp Turmeric powder
1marble sized Tamarind
5no Dry red chillies
1/2tsp Mustard seeds
Salt

For tempering:
1/2tsp Mustard seeds
1no Dry red chilly
Few curry leaves
Oil

Grind the coconut, tamarind, dry red chillies, turmeric powder as bit coarse paste, add the mustard seeds, enough water and make a thick paste.

Meanwhile cook the ashgourd cubes,  with enough water and salt for few minutes, put off the stove,keep aside.

Add the paste to the half cooked ashgourd cubes and cook until the veggies gets well cooked.

Heat oil for tempering,let splutter the mustard seeds, fry the dry red chilly, curry leaves.

Add the tempered spices to the curry.

Give a mix and serve.