Ingredients:
Ash Gourd – 250 gms, peeled, cubed
Turmeric Powder – 1/2 tsp
Sour Buttermlk – 1 to 1 1/4 cups
Salt – as per taste
Curry Leaves – few
Grind to a fine paste:
Coconut – 1/4 cup, grated
Green Chillies – 4, chopped
Cumin Seeds – 1/8 tsp
Parboiled Rice – 1/2 tsp, soaked in water and drained
Water – 2/3 cup
For tempering:
Oil – 1 tblsp
Mustard Seeds – 1/4 tsp
Dry Red Chillies – 1 to 2, broken
Fenugreek Seeds – 1/4 tsp
Method:
1. Mix the turmeric powder and 2/3 cup of water with the ash gourd.
2. Transfer to a pan and boil over high heat for 15 minutes till tender.
3. In a bowl, mix the buttermilk, salt and ground paste. Pour into the ash gourd curry.
4. Bring to a boil.
5. Add curry leaves and remove from heat.
6. Heat oil for tempering and fry the mustard seesds.
7. Add the remaining ingredients and fry for a minute or two.
8. Pour into the curry and mix well.
9. Serve hot with cooked rice.
