Kumbalanga (Winter melon) Curry

Ingredients

1) Kumbalanga / winter melon – 2.5 – 3 cups, cubed

Green chilies – 3 – 4, slit

Curry leaves – A few

Turmeric powder – 1/2 tsp

Salt – To taste

Water – Around 1.5 cups or as required

2) Grated coconut – 1.5 cup

Cumin seeds – 1/4 tsp

3) Yoghurt – 2 tbsp

4) Coconut oil – 1 tbsp

Mustard seeds – 1/2 tsp

Dried red chilies – 2, broken

Curry leaves – A few

Pearl onions – 5 – 6, thinly sliced

Method

1) Grind the grated coconut and cumin seeds to a very fine paste and set aside.

2) In a vessel at medium heat, cook all the ingredients numbered 1, for about 20 minutes until the winter melon pieces are done. Bring down the heat to low. Add the ground coconut mixture. Cook for 4 – 5 minutes. Taste-check for salt. Switch off.

3) In a small pan, heat 1 tbsp coconut oil. Splutter mustard seeds and fry dry red chilies and curry leaves. Next add pearl onions and fry until onion turns brown. Pour over the curry and cover with a lid. After 5 minutes, open and add beaten yoghurt. Mix well. Serve warm with rice and other side-dishes.