Ashgourd in yoghurt sauce (Majjige HuLi)

This time it is Majjige HuLi with ash gourd. Peel off the gourd and chop the outer part of the gourd for this. And what do you do with the inner pulp? Well, deseed it and save it in the refrigerator for another exciting recipe coming soon!
Here?s the recipe...
Ash gourd Majjige HuLi
Preparation time : 15 min, excluding time for soaking
Cooking time : 15 min
Serves : 4-5

Ingredients:
Ash gourd - 2 cups (chopped into chunks, outer part)
Chana dal - 1 Tbsp, soaked for at least ½ an hr
Cumin seeds - 2 tsp
Ginger - 1? cube
Green chilies - 5-6, depending on taste
Coconut - 3 Tbsp, grated
Coriander leaves - 2 sprigs
Curds - 1 cup
Buttermilk - ½ cup
Turmeric - 2 pinches
Salt - 1 tsp or according to taste
For tempering:
Oil - 1 tsp
Cumin seeds - 1 tsp

Method:
? Soak the dal in enough amount of water
? Cook the chopped ash gourd in enough water till tender. Do not over cook
? Meanwhile, grind the soaked dal, cumin, coriander, ginger, green chilies, turmeric and coconut to a fine paste, adding a little water
? Once the vegetable is cooked, add the ground paste and salt and bring to a boil
? Add curds and adjust the consistency with buttermilk and continue to boil for a couple of minutes.
? Make tempering with cumin seeds, add and serve with rice. Tastes good even when cold

Tips n Tricks:
? Do not overcook the ash gourd
? Let the sauce not be too thick. Adjust the consistency with more or less buttermilk

Variations:
? Veggies like ash gourd, cucumber, winter melon, bottle gourd make this dish good
? The same can be prepared with greens too