Ingredients

• For curry: 2 cups ash gourd, peeled and cut into cubes
• 0.5 cup dry coconut (copra), grated
• 3 tbsp Bengal gram dal
• 6 to 8 dry red chillies
• 1/4 tsp turmeric powder
• 3 tbsp chick peas flour (besan)
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 0.5 tsp black pepper corn
• Salt to taste
• For seasoning: 2 cups curds
• 1 dry red chilli, broken into pieces
• 1 tbsp oil or ghee
• 1 tsp mustard seeds
• 2 tsp black gram (urad) dal
• Coriander to garnish

How to Make Ash gourd yogurt curry

• Soak Bengal gram dal in water for 1 hour.
• Cook the gourd with salt and turmeric powder, with 1 cup of water.
• Mix chick peas flour with little water and add to the gourd. Simmer for 3-4 minutes.
• Meanwhile, grind all the ingredients from dry coconut to pepper corns to a paste.
• Add to the gourd and simmer for 3 more minutes.
• Beat the curd till smooth and add to the curry.
• Cook stirring on high heat till begins to boil.
• Remove from fire and garnish with coriander leaves.
• Serve hot with steamed rice.