Kumbalanga/ Ash Gourd Pulissery

Ingredients:

1 1/2 cup kumbalanga/ ashgourd/ wintermelon

1 cup grated coconut

1/2 tsp turmeric powder

1/2 tsp cumin seeds

2-3 green chillies, slit

1 cup yoghurt

1 tsp mustard seeds

1/2 tsp fenugreek seeds

2 shallots, sliced

3 dry red chillies

2 sprig curry leaves

salt

coconut oil

Preparation:

1. Peel and dice kumbalanga into small pieces.
2. Grind grated coconut, turmeric powder and cumin seeds together to a thick paste.
3. Add yoghurt with the ground coconut paste and mix well.
4. In a pan, add diced kumbalanga, slit green chillies, salt and water and cook on medium flame till the pieces are cooked.
5. Reduce the flame and add ground paste- yoghurt mixture and heat on low flame for few minutes. Don't allow to boil.
6. Heat little coconut oil in a pan and splutter mustard seeds and fenugreek seeds.
7. Add sliced shallots, dry red chillies and curry leaves and saute.
8. Pour this seasoning over the curry and close the lid... Serve with rice...