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

Method:

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