Kumblanga/Winter Melon/Ash Gourd curry with yoghurt/ Moru curry

Kumblanga/Ash Gourd: 2 cups cut into chunks

Turmeric Powder: 1/4 tsp

Chilly Powder: 1/2 tsp

Green Chillies: 3 slit

Place this in a pressure cooker, Add enough water (about 3/4 cup) and cook for 2 whistles on high

Coconut Grated: 1/2 cup

Shallots: 5 or 6

Garlic: 2 cloves

Cumin: 1/2 tsp

Turmeric powder: a pinch

grind these into a smooth paste.

Yoghurt: 500 gms

Take about a tbsp of yoghurt from this and grind with the coconut mix so that you get a smooth paste.

 

Now open the pressure cooker and add the ground mix and cook on a low flame for sometime.
Now beat the remaining curd just for a second in the mixie and add to the curry. You can add a little water to the beaten curd.
Turn off stove.

To Temper:
Mustard: 1/4 tsp
Fenugreek: 1/4 tsp
Shallots: 2 sliced
Curry Leaves: a sprig
Dried Red Chilly: 1
Coconut oil: 1 tbsp
Heat oil in a pan, and splutter mustard, fenugreek, shallots, red chilly and shallots.
Pour over the curry.
Serve with rice.