KUMBALANGA PULISSERY /ASH GOURD KERALA STYLE

Ingredients

2 cups Ash gourd/Kumbalanga
1 cup yoghurt (preferably a bit sour)
1 cup coconut
1 tsp cumin seeds
1 tsp red chilli powder
3-4 green chilli
1/2 tsp turmeric
1 tsp mustard seeds
4 to 5 curry leaves
2 to 3 red chillis
Salt to taste
2 tsp coconut oil


Method

Clean the ash gourd well and chop them into 1 inch pieces ( remove the skin).
In a grinder, add coconut, cumin seeds and green chillis and grind to a fine paste.
Beat the yoghurt well to avoid lumps and keep it aside.
Heat a deep bottom pan, pour two cups of water and add the ash ground.
Add salt, turmeric powder and chilli powder and let it boil.
When it comes to a boil, add the ground paste of coconut and mix well.
When it boils, switch off the flame.
Now add the yoghurt and stir well. Check for salt and consistency.
Remember the consistency gets thicker over time. If the gravy is too thick, add a cup of boiled water and salt as per taste.
In another pan, heat some oil. Add mustard seeds and powdered fenugreek seeds. Saute well.
When they splutter, add curry leaves and red chilli. Empty this over the main curry.
Pour a spoonful of coconut oil and serve hot with rice.