salt to taste
- If you have a whole gouard it will be easier to handle it if you chop it crosswise into segments. Next cut segments in the opposite direction. I already had a segment so I just chopped it into smaller pieces. Scoop out the pulp and seeds and discard.
- Peel off all outer skin and rinse.
- If you have a mandolin or a french fry chopper slice or chop the gourd. Otherwise, chop it up like I did, using a chef’s knife.
- Next, finely dice the onion.
- Place the oil in a larger pot and add the onion.
- Sprinkle with salt and sauté the onion on medium low heat until very soft.
- Meanwhile chop the dill and set it aside.
- Stir in the sugar and 1 tsp of wine vinegar.
- Add the sliced gourd and the milk to the pot and sauté for a 3-4 minutes.
- Reduce heat and place the lid on the pot and slowly simmer for 5 minutes or until the gourd is tender. Check the pot often; give it a stir so it won’t burn. If the gourd needs more milk just add more. You are cooking a stew it should not get dry.
- In a smaller bowl, combine the flour with the sour cream.
- Using a fine sieve force the sour cream mixture into the pot and stir.
- Taste and adjust the salt.
- Add the chopped dill and stir.
- Finally, season the gourd with a little wine vinegar. Start with a teaspoon, taste and if you deem necessary add a bit more. But do it very gradually.
- Serve tökfőzelék with a large dollop of sour cream.