Ingredients:

• Ash gourd – 1 medium size
• Bengal Gram dhal – 3 tbsp
• Black gram – 1 tbsp
• Red Chillies – 6
• Green chillies – 4
• Grated Coconut – 2 tbsp
• Cinnamon stick – 1 inch piece
• Tamrind pulp – 1 tsp
• Coriander leaves – a few leaves
• Mustard – 1 tsp
• Sugar – 1 tsp
• Oil – 1 tsp
• Powdered salt to taste

Method:

1. Peel the outer skin of the ash gourd. Cut into half and scrape off the seeds. Cut the vegetable into 1 inch square pieces.
2. Cook the ash gourd in medium flame without a lid.
3. Heat a kadai, fry bengal gram, black gram, red chillies and green chillies.
4. Allow it to cool and grind coarsely.
5. Set this paste aside.
6. Now grind coconut, tamarind, and curry leaves.
7. Mix with the cooked vegetables.
8. Place this mixture on heat to boil.
9. When it starts boiling, add the ground masala paste, salt and sugar.
10. Stir well.
11. Check the texture of the mixture, if it looks too thick, add little water.
12. Allow this to boil for 2 to 3 mins stirring in between.
13. Then remove and serve hot.
14. Tastes delicious with rice, rotis, chappathis and also pooris.

Recipe courtesy of Vijaya Santhanam