White Pumpkin Aviyal

Ingredients 

• 1 cup peeled and cubed ash gourd (petha)
• 1/4 teaspoon turmeric powder
• Salt to taste
• 2-3 green chillies
• 1 cup grated fresh coconut 
• 2 teaspoons cumin seeds
• 1 inch ginger
• 1 cup yogurt, whisked
• 1 teaspoon coconut oil
• 1 teaspoon mustard seeds
• 8-10 curry leaves
• 1 dried red chilli
• 1/4 teaspoon asafoetida

Method

1. Boil sufficient water in a deep non-stick pan. Add turmeric, salt and one slit green chilli. Add white pumpkin and boil for 5-6 minutes or till pumpkin is almost cooked.
2. Grind together the grated coconut, 1 teaspoon cumin seeds, ginger, remaining green chilli and salt to a smooth paste using water if required.
3. Strain the pumpkin and reserve cooking liquid.
4. Put the reserved liquid and pumpkin back on heat in a non-stick pan. Add the ground paste and ½ cup water and mix well. Cover and cook for 2 minutes. Add a little salt and reduce heat. Add yogurt and mix well. Simmer for a while.
5. Heat coconut oil in a tempering pan. Add mustard seeds and let them crackle. Add remaining cumin seeds, curry leaves and broken red chilli. Add asafoetida and mix. Pour the tempering into the aviyal and cover immediately to trap the flavours. Let the aviyal simmer for a while.
6. Uncover and mix well. Serve hot.