My dear friend and neighbor taught me how to make this curry when I lived in Bangalore. Tangy in flavor, the dish can be made with a variety of vegetables. You can enjoy it on its own or with a meat dish like beef or chicken olathu or even fish fry.

Hopefully you will enjoy this dish as much as I did! If you like this recipe, please share it with your friends and subscribe.

Ingredients:
200 grams pumpkin, cut into large chunks
200 grams ash gourd, cut into large chunks
½ teaspoon turmeric powder
1 teaspoon salt
1 ½ cups water
lemonsized tamarind, soaked in water
2 tablespoons grated coconut

For Dry Roasting:
8 dry red chilis
2 teaspoons coriander seeds
2 teaspoons brown rice grains
½ teaspoon fenugreek seeds
23 sprigs of curry leaves

Tempering:
1 tablespoon coconut oil
½ teaspoons mustard seeds
2 dry red chilis
23 sprigs curry leaves

Optional garnish:
Pinch of roasted fenugreek powder

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