Gourd and Tomato Korma
Gourds were a principle food source until the more productive squash was spread around the world following European contact with Central American agriculturalists in the 1500s. It is still possible to find gourds being used in cookery, however, especially in south Asia. In the following recipe, adapted from Yamuna Devi’s 1987 Lord Krishna’s Cuisine (ISBN 978-0525245643), gourds are cooked with tomatoes (another New World domesticate) in a korma sauce. Kormas are curries which have been enriched and thickened with ground nuts (often almonds) and are usually not terribly hot, though they are loaded with a tremendous amount of flavor. Because of their richness and extravagance, kormas were favorite dishes in the courts of the moguls. This dish does not quite rise to these gastronomic heights, being rather a korma that would appear in temple kitchens where it would be served to common people. 1½ tablespoons coriander seed Toast the coriander, cumin and fennel seed in a hot, dry skillet (see directions in the Balti Garam Masala recipe). Remove from heat, cool, and grind. Place ground spices into a blender with the chilies, ginger, toasted almonds, and water. Puree until smooth. Heat oil/ghee in a large saucepan. Pour in the spice/almond puree and fry until it separates from the oil. Stir in the tomatoes and sauté for a few minutes. Add the gourd, turmeric, salt and half the cilantro. Bring to a gentle simmer, cover, and cook until the gourd pieces are very tender, about 30-40 minutes. Stir from time to time to keep the bottom from scorching. If the sauce become dry, add in some more water. When the gourd is soft, remove from heat, place in serving bowl and garnish with the remaining cilantro. Archive |
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