Majjige huli / Ash gourd and yogurt curry

Servings: 3

Ingredients:

Content	Quantity	Comment
Ash gourd	250 grams	Cut into cubes
Yogurt	2 cups	Beaten to the consistency of  dosa batter or a bit thinner than that
Coconut	½ cup	Desiccated
Jeera	1 tsp + 1 tsp
Oil	For tempering
Mustard seeds	1 tsp
Curry leaves	1 sprig
Khus khus / poppy seeds	1 tsp
Ginger	1 inch piece
Sugar	A pinch
Salt	To taste
Green chilies	2
Fried channa dal / hurigadale	2 tsp
Coriander leaves	2 tsp
Ghee	1 tbsp
Water	As required
Turmeric	A pinch

Method:

Heat oil in a pan and temper with mustard, jeera and curry leaves. Add the cubed ash gourd and a pinch of salt and turmeric and saute. Add enough water to cook the ash gourd and cook covered till soft.

Meanwhile, grind coconut, coriander leaves, khus khus, ginger, sugar, salt, green chilies, 1 tsp jeera, and hurigadale / fried chana dal into a fine paste. 

Once the ash gourd is cooked, add the ground mixture, little water and mix. Cover and cook till the raw smell goes. Add the beaten curd, mix well. Cover and bring it to a boil and switch off the heat immediately after one boil. Add ghee and mix.

Serve with rice.