Ash gourd in curd (Kumbalanga Pullissery )

Ash gourd 500 gram, skinned, and cut into 3 inch square pieces, Green chilly 7, silted, turmeric powder 1/3 tsp., salt to taste,
curry leaf a sprig.
Cook the ingredients in a cup of water and keep aside.
Grated coconut 1 cup, cumin seeds 1/2 tsp., shallots 2, garlic cloves 2, birds chilly 10, curry leaf 1/2 sprig.
Grind the ingredients in a mixer to a smooth paste. Add the coconut mix into the cooked ash gourd, put on low flame, allow to bubble.
For seasoning
Coconut oil 2 tsp., mustard seeds 1/2 tsp., fenugreek seeds 1/3 tsp., dried chilly 3, broken into 2 each, curry leaf 1/2 sprig.
Curd ( whisked ) 3 cups, salt to taste.
Heat oil in a wok drop in  mustard and fenugreek seeds, followed by dried chilly and curry leaf.
Allow to splatter and add the seasoning into ash gourd mix along with curd. Combine well, adjust salt and transfer into a serving bowl. Excellent with rice.