Ingredients

Ashgourd

salt

jaggery

1 tbsp. coriander

1/2 tsp. jeera

1/2 tsp. urad dal

1/2 tsp. Bengal gram

1/2 tsp. methi

1/2 tsp. rice

1 tbsp. Thil

4-5 tbsp. coconut gratings

1 green chilly

4-5 roasted red chilly

1/4 " turmeric

1 small lime sized lump tamarind

oil

mustard seeds

curry leaves

Method

Skin cut Ashgourd into big pieces. Cook with salt and jaggery in enough water.

Roast coriander, jeera, urad dal, Bengal gram dal, methi, rice, turmeric, thil and coconut gratings separately with little oil.

Make a masala with coconut gratings, tamarind and red chillies.

 When slightly crushed add the roasted items and grind again with water.

The masala should not be very smooth.

Add the masala and green chilly to the cooked Ashgourd.

 Bring to boil adding coriander leaves.

Season with oil and mustard seeds and curry leaves.