Ingredients:

• 1/2 kg – white pumpkin/ash gourd (peeled and cut into small pieces)
• 1 cup – thick curds/ yogurt (beaten)
• 2 – Green chillies
• 1 cup – grated Coconut
• 1 tbsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• A few sprigs – Curry leaves
• Salt to taste
• 1 tbsp – oil

Method:

1. Grind the coconut, green chillies and cumin seeds to a coarse paste.
2. Cook the white pumpkin/ash gourd with 1/2 cup of water for about 4-5 minutes.
3. Remove from heat and keep aside to cool.
4. When cold, mix in the ground coconut paste, salt and curds/yogurt.
5. Heat oil in a pan and add the mustard seeds.
6. When they begin to splutter, add curry leaves and red chillies and saute for a minute.
7. Turn off the heat and then pour over the ash gourd/white pumpkin and curds.

Recipe courtesy of Bridget White