Duck with Ash Gourd | Haah Mangxo di Kumura

An important delicacy in North East Indian culture would be duck with ash gourd, which is often cooked with the start of fall until the last of winter. So with the year starting and Pusna/Bhugali Bihu round the corner, I decided to stir up the festive season with this traditional dish. The dish will have oily gravy as the fat from the duck get gradually released. The dish also needs to be cooked longer about 1 and half hour at least as duck meat takes significant amount of time to cook; you can also opt for chicken instead of duck.

INGREDIENTS

·         Duck Meat- 1/2kg chopped into medium pieces

·         White Ash gourd- 1/2 Kg chopped into 1inch cubes

·         Cooking oil(mustard)

·         Salt to taste

·         ¼ tsp Turmeric

·         Bay leaves-2

·         Ginger about 1 inch-finely chopped

·         Garlic 20cloves -bruised

·         4tsp-Cumin powder

·         3tsp-Coriander powder

·         Black Peppercorns crushed about 5

·         ½ tsp Red chili powder

·         Green Chiles about 5 slit

·         Onions 3mediium size-finely chopped

·         Coriander leaves for garnishing

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PREPARATION

1.    Heat Oil in a large skillet; add the bay leaves and the onions and chilies until golden brown.

2.    Now add the meat followed by salt, turmeric, ginger, garlic, cumin, coriander and black peppercorns; cook them for 5mins on a high flame continuously stirring them. Reduce the flame and cover it for another 20mins.

3.     Once the water from the meat dries, add the gourd and gently stir until all the spices coat them. Cook them for another 1hour occasionally stirring at a low flame.

4.    Add about 300ml of hot water and cook them to the consistency of your choice.

5.    Garnish with coriander and serve with hot steamed rice.

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