Ingredients:

1 cup yam / chena, cut into cubes

1 cup ash gourd/ kumbalanga, cut into cubes

1 tsp chilli powder

1/2 tsp turmeric powder

lemon sized tamarind

1 cup grated coconut

4 shallots

3/4 tsp cumin seeds

1/2 tsp mustard seeds

1 sprig curry leaves

salt to taste

2 tbsp coconut oil

Preparation:

1. Peel and chop yam and ash gourd into cubes.
2. Soak tamarind in 1 cup of water and extract its juice and keep it aside.
3. In a manchatti/ pan, add cubed vegetables, tamarind juice, chilli powder, turmeric powder, salt and enough water and mix well and cook until they are done and the water almost evaporates.
4. In the meantime, grind grated coconut, shallots and cumin seeds to a paste adding little water.
5. Add this ground coconut paste and little more water to the cooked vegetables, mix well and cook for few minutes. When it starts to boil, switch off the flame.
6. Heat oil in a pan and splutter mustard seeds and add curry leaves.
7. Add this to the curry and serve with rice...

• This curry have more taste the next day....

Recipe Source: Instagram