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Haahor Mangxo aru Kumura

Rich, slow-cooked duck with soft ash gourd that drinks up the fatty gravy. The dish Assamese homes make for Bihu, Magh and every big family gathering.

Ingredients

• 1 kg duck meat with skin, cut into medium pieces
• 600 g ash gourd (kumura), peeled, seeds removed, cut into large chunks
• 3 medium onions, finely sliced
• 1½ tbsp ginger paste
• 1½ tbsp garlic paste
• 1 tsp turmeric powder
• 1½ tsp red chilli powder
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp black pepper, freshly crushed
• 2 bay leaves
• 4 green cardamoms, lightly crushed
• 1 cinnamon stick, 2 inch
• 4 green chillies, slit
• ½ tsp garam masala powder
• 3 tbsp mustard oil
• salt to taste

Method

1. Singe the duck pieces over an open flame to burn off any fine feathers, then wash well. Rub with 0.5 tsp turmeric and a little salt and keep aside for 15 minutes.
2. Heat mustard oil in a heavy kadai till it smokes lightly, then lower the heat and add bay leaves, cardamom and cinnamon.
3. Add the onions and fry on medium heat for 10 to 12 minutes until deep golden brown.
4. Add ginger and garlic paste and fry for 2 minutes, then add the remaining turmeric, chilli, cumin and coriander powder with a splash of water. Cook till the oil separates, about 5 minutes.
5. Add the duck and bhuna on medium-high heat for 15 minutes, stirring often, until the meat browns and releases its fat.
6. Add 3 cups of hot water, cover and cook on low for 50 to 60 minutes until the duck is nearly tender (or 5 to 6 whistles in a pressure cooker).
7. Add the ash gourd chunks, green chillies, black pepper and salt. Cover and simmer 15 to 20 minutes until the gourd is soft and translucent but still holds its shape.
8. Sprinkle garam masala, simmer 2 minutes more and rest for 10 minutes before serving with hot rice.

Tip: Duck is tough, so be patient: cook the meat almost fully before the kumura goes in, or the gourd melts away. Many homes add roasted black til (sesame) paste for a nutty, darker gravy.