1 cup buttermilk or curd
1 cup sliced ash gourd or cucumber chopped
2 garlic pods
2 Shallots small onions
1/2 tsp turmeric
1/2 cup Grated coconut
1/2 tsp Cumin seeds
2 green chiili
1/4 tsp red chilli powder
2 Red chillies
1/4 tsp fenugreek
1/2 tsp mustard
2 sprig Curry leaves
2 tsp coconut oil
1 cup Water
salt as required
Prep. Time → 15 min
Cook Time → 30 min
1. In a blender or mixer, add grated coconut, garlic, shallots (small onions), cumin seeds and green chillies.
Now blend until it is a fine paste.
Now take a pan, add sliced ash gourd or cucumber pieces. Now add 3/4 cup of water.
Cook over low flame.
Once it's cooked, add the coconut paste and curd.
Now let the mixture, simmer on low flame.
When the curry starts boiling, turn off the stove. Make sure it doesn't boil more than a minute or two.
Making the tempering
In a pan, add coconut oil. Once the oil is slightly hot, add mustard seeds and fenugreek seeds.
When they start spluttering, add red chillies and curry leaves. Now, add the turmeric powder and salt.
Now stir until the mixture turns golden brown.
Add this to the prepared mixture. Stir well.
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