Ash Gourd with Yoghurt curry

Ingredients   ( Kumbalanga morucurry )

1.    Ash gourd diced into small pieces – 250 gms

2.    Green chilly split – 2

3.    Turmeric powder – ½ tsp

4.    Red Chili powder – ½ tsp

5.    Salt

6.    Coconut grated – 2 tbspoon

7.    Sour curd – 1 cup

8.    Cumin seeds – ¼ tsp

9.    Mustard seeds – ¼ tsp

10.  Dry red chilly cut into 4pieces – 1 ( optional )

11.  Fenugreek seeds – ¼ tsp

12.  Curry leaves – a few

13.  Oil


1.    Cook ash gourd with ½ cup water, chili powder, turmeric powder, salt, split green chili and some curry leaves. ( if you are using a cooker, just 1 whistle is enough )

2.    Grind coconut, jeera into a very fine paste. Add curd to this and grind again.

3.    Once ash gourd is cooked well, add the coconut curd paste and keep in low flame.

4.    Bring the curry to boil and turn off the fire.

5.    For seasoning, heat oil, add mustard, fenugreek seeds, let mustard sputter & fenugreek turns brown and leaves the aroma, add red chili and some more curry leaves. Turn off the fire, pour it into the curry. Cover with a lid, so the aroma fix in the curry.

6.     Serve with rice.


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