Ash Gourd Pachadi

Ingredients

• 0.5 unit Ash Gourd
• 3 unit Green Chillies
• 1.5 cups Coconut, grated
• 2 tbsp Mustard Seeds
• 1 cup Curd (Can use plain yogurt as a substitute)
• 2 unit Dry Red Chillies
• 5 tbsp Coconut Oil
• 3 sprigs Curry Leaves
• 1 to taste Salt

Instructions

1. 1Wash the ash gourd thoroughly and dice it into pieces. Place the diced ash gourd in a pressure cooker, add salt and chopped green chillies. Cook for two whistles.
2. 2Once the pressure cooker has cooled, open it and mash the cooked ash gourd. Transfer the contents to a vessel. Grind the grated coconut into a fine paste, then add 1 tablespoon of mustard seeds and grind together. Add the ground mixture to the vessel and mix well with the curd.
3. 3In a pan, heat coconut oil and add the remaining mustard seeds, dry red chillies, curry leaves, and a handful of grated coconut. Fry until the coconut turns golden brown. Add this tempering to the pachadi and mix well.
4. 4Mix the tempered ingredients thoroughly with the pachadi. Serve immediately.