Ingredients:
1 medium size (abt 500g) ash gourd - remove skin, core out the seeds and cut into medium size pieces
150g yogurt
2 green chillies - cut into 3-4 pieces
1 tsp turmeric
3 cups water
1 tsp mustard seeds
2-3 dried red chillies - broken to pieces
2 sprigs curry leaves
2 tbsp oil
salt to taste
To blend/ground into a paste
2 tbsp dessicated coconut
1 tsp cumin
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Preparation:
Place gourd, green chillies, turmeric powder, water and salt into a pan. Boil until the gourd becomes tender.
Add in the blended/grounded ingredients and continue to simmer over low heat.
In a separate pan, heat oil and when heated, fry the mustard seeds and dried chillies. When chillies turn brown, add curry leaves.
Remove from heat and transfer to the simmering ash gourd.
Pour in the yogurt and stir to mix well. Just as the curry is heating through, off the heat.
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