Pineapple - Ashgourd (Kumbalanga) Pulissery

Ingredients:

1 1/2 cup kumbalanga / ashgourd

3/4 cup pineapple

1 green chilli, slit

1 1/2 cup yogurt

3/4 cup grated coconut

1/2 tsp cumin seeds

6-8 small dried red chillies

1/2 tsp turmeric powder

2 sprig curry leaves

3/4 tsp mustard seeds

1/2 tsp fenugreek seeds

2 dried red chillies

salt to taste

1 1/2 tbsp coconut oil

Preparation:

1. Cut ashgourd/ kumbalanga into large cubes. Chop pineapple into fine pieces.
2. Blend yogurt adding 1/4 cup of water and keep it aside.
3. In a blender, add grated coconut, cumin seeds and 6-8 small dried red chillies and grind well to a fine paste adding about 4-5 tbsp of water. Keep it aside.
4. In a pan, add kumbalanga pieces, pineapple, slit green chilli, turmeric powder, salt and enough water and cook covered for about 15-20 minutes till done.
5. Then add the blended yogurt and cook for 8-10 minutes over low-medium flame, stirring continuously.
6. Add coconut paste and few curry leaves and cook for a few minutes. Do not boil. Switch off the flame.
7. Heat oil in a pan and splutter mustard seeds. Add fenugreek seeds,2 dried red chillies and curry leaves.
8. Pour this over the pulissery and keep it covered for 3-4 minutes. Serve with rice...