Kuvalya Dhavein Ambat | Ash Gourd Yogurt Curry |

Ingredients:

• Ash Gourd / Kuvvalle - 3 cups 

• Green Chilly - 2 to 3 nos

• Shredded Coconut - 1/2 cup

• Thick Curd / Yogurt - 1 cup

• Mustard Seeds - 1 tsp

• Cumin Seeds - 1/2 tsp + 1/2 tsp

• Curry Leaves - a few

• Hing / Asafoetida - 1/8 tsp

• Fenugreek Powder - 1/8 tsp

• Oil - 1 tbsp

• Salt to taste

• Water - 2 to 4 cups

Method:

• Whisk curd with 1/2 cup water to a smooth mix in a blender or with a hand whisk. Keep aside.

• Add shredded coconut with 1/2 tsp cumin seeds and a slice of green chilly to a mixer jar and pulse it few times to combine. Further add water gradually to make a smooth paste. Keep aside.

• Chop Ash Gourd to medium size pieces and add to a thick bottom vessel along with slit green chillies and salt to taste. Add about 1 cup water and boil it well stirring occasionally on medium-high flame.

• When ash gourd pieces are cooked well, add the coconut paste, adjust salt and mix well. Bring it to boil and switch off the stove.

• Let it cool down a bit.

• Add the whisked curd mixture and combine well. 

• For seasoning, heat oil in a sauce pan and add mustard seeds. Let it splutter.

• Further add cumin seeds and let it splutter.

• Lower the flame to low and add hing and fenugreek powder. Saute it to prevent burning. Add curry leaves. Switch off the stove and add to the curry.

• Serve with hot steaming rice.