1/2 kg piece ash gourd, yam or brinjal
1/2 tsp tumeric powder
a small ball of tamarind
2 sprigs curry leaves
2 tsp coconut oil
1/2 tsp mustard
salt to taste
Fry in 2 tsp oil and grind to paste
1/2 tbsp black gram dal
1/2 tbsp coriander seeds
2-3 red chillies
1 cup coconut gratings
1. Peel gourd or yam, cut into medium size pieces. If it is brinjal, cut into lengthwise pieces. Add enough water, turmeric powder, curry leaves and salt and cook till the vegetables have become soft.
2. Take out extract of tamarind, add to cooked vegetable and cook further 5-7 minutes or till the raw smell of tamarind disappears.
3. Mix ground paste with some wateer, add to vegetables and slimmer till gravy is well blended.
4. Season wthe mustard in oil and add to kuzhambu.