Haanh aru Kumura (Duck Curry with Ashgourd)


  • Duck meat – 750 gm, cut into small pieces
  • Ash gourd – 350 gm
  • Potato – 2
  • 3 medium sized onions
  • 8-10 cloves garlic
  • 1” piece of ginger
  • 2 bay leaves
  • 3 green chillies, slit
  • 2 dry red chillies
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp freshly ground black pepper powder
  • Salt to taste
  • 4 tbsp mustard oil
  • Coriander leaves to garnish

Method –

  1. Wash the duck meat and strain the water
  2. Cut the ash gourd into 1.5” cubes and set aside
  3. Cut the potatoes in half
  4. Grind the ginger and garlic
  5. Grind the onions into a coarse paste
  6. Heat mustard oil in a wok
  7. Add the bay leaves and dry red chillies
  8. Add the onion paste and fry till light brown and oil starts to come out from the sides
  9. Add the duck meat pieces and keep frying with the onions for 5-7 minutes on medium high flame. Add turmeric powder
  10. Add ginger garlic paste and mix well. Reduce the flame to low and keep frying for 15-20 minutes
  11. Add the potato, cumin powder and pepper powder. Mix well
  12. Add a little water just to cover the meat, cover with lid and cook on low heat. Add salt to taste
  13. Now add the ash gourd pieces, mix well and fry on high heat for 2-3 minutes
  14. Reduce the flame, put the lid back on and cook for 15 minutes till the ash gourd becomes soft
  15. Garnish with fresh coriander leaves

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