Ash Gourd (Elavan) -- ½ kg
Coconut grated -- 1 medium size
Red chilly -- 10 to 12
Tamarind -- marble size
Turmeric -- 1 pinch
Mustard seeds -- ½ tsp
Curry leaves -- few
Coconut oil -- 2 tsp
Salt to taste
Peel the skin of ash gourd, cut into medium size pieces, add water, pinch of turmeric and salt and cook for 10 to 15 minutes. Fry red chillies in little oil. Grind this with grated coconut and tamarind into coarse paste then add mustard seeds and grind it for 1 or 2 seconds. Then add this paste to cooked ash gourd. Boil for 5 to 10 minutes.
In a seasoning pan heat oil add mustard seeds, when it splutter add curry leaves fry for 1 minute, pour this into boiling curry. Close the lid keep aside for 5 minutes and serve with hot steaming rice.
(don’t throw away skin of ash gourd, we can prepare stir fry with this).