Ingredients
Kumbalanga / Ash gourd – 500 gm diced
Turmeric powder – 1/4 tsp
Chilly powder – 1/4 tsp
Water – 1/2 cup
Salt – to taste
Curd – 1 cup beaten
For Grinding
Grated coconut – 1 cup
Green chillies – 4
Turmeric powder – 1/4 tsp
Cumin seeds – 1/2 tsp
Curd – 1/2 cup
For Seasoning
Coconut oil – 1 tbsp
Fenugreek seeds / Uluva – 1/8 tsp
Mustard seeds – 1/2 tsp
Small onions – 3 sliced
Dry red chillies – 3 broken, seeds removed
Curry leaves – 2 sprigs
Method
Pressure cook the ash gourd along with turmeric powder, chilly powder, water and salt for 2 minutes on a low flame, after the first whistle. Grind the mentioned ingredients to a fine paste and add to the cooked ash gourd. Pour the curd into the curry and stir continuously. When it starts to boil, switch off the flame. Fry the mentioned ingredients in oil and pour over the curry. Serve tasty ‘ Kumbalanga Moru Curry / Ash Gourd Moru Curry’ with steamed rice, pickle and pappad. Cheers!