Preparation

Heat the oil for the spice paste in a frying pan. Add the dal, fenugreek seeds and the green and red chillies. Fry the mix over low heat and toss gently until the dal turns golden. When the chillies are fragrant, start cooling the mix. Then, add the coconut and grind the paste till it is smooth. Gradually add ½ cup of water to the paste.

Add salt to the curd and then put in the turmeric powder and the spice paste. Whisk the mixture until it is smooth and thoroughly blended.

Begin tempering by heating the oil in a pan. Add the rest of the ingredients to the pan and then fry over moderate heat until the mustard seeds start spluttering.

Mix in the ash gourd and 1 cup water. Once that is done, cover the pan and allow the mixture to simmer over low heat for 5 to 7 minutes. Stir it occasionally until the gourd is tender.

Stir in the spiced curd to the mix. Heat thoroughly and keep stirring in order to prevent the curd from curdling.