Sauté the onions, garlic, ginger and seeds in
Add the coconut milk, tamarind and
Peel the gourd and cut into 4 lengthways, then remove the seedy core (a few seeds left intact are fine). Cut the pieces into chunky dice, then sauté in 1 tablespoon of the oil until softened, then add the lemon juice and take off the heat.
Fry the desiccated coconut in the remaining oil over a gentle heat until golden and remove from the heat.
Once the soup is cooked, remove the drumstick pieces and then purée the soup. It shouldn’t be too fine as you want a bit of texture.
Divide the soup between 6 bowls and spoon on some of the sweet gourd, coconut and coriander. Stick a drumstick piece into each bowl of soup and get your guests to gently suck on it as they eat.
© 2007 Peter Gordon. All rights reserved.