Kumbalanga/ Ashgourd pieces: 1 ½ cups
Green Chilli: 2
Grated Coconut: 4tbsp
Curd: ¼ cup
Mustard Seeds: ½ tsp
Coconut oil: 3tbsp
Curry leaves: few
Method Of Preparation
In a pan add ash gourd pieces, green chilli, salt and 1 cup water. Keep this on stove.
Meanwhile, In a blender add grated coconut and curd and blend it. Keep this aside.
In a mortar add mustard seeds and with a pestle powder it coarsely.
When ash gourd piece turns translucent and water is dissolved, put in very low flame and add the blended curd-coconut mixture.
Stir well and increase the flame a bit and don’t allow it to boil. At this stage add the freshly powdered mustard seeds.
Switch off the flame and add fresh coconut oil and curry leaves. Close with a lid for few minutes.
Serve hot with rice.