Mor/yoghurt curry is a very light and easy to make dish. As a child I was not that fond of this dish but that changed after marriage. My hubby is very fond of this dish. If I am in a hurry I make this dish. The seasoning adds great flovours to the dish.
INGREDIENTS
Ashghourd 1 cup (diced in small cubes)
Turmeric 1/2 tsp
Salt to taste
FOR GRINDING
Coconut 1/2 cup
Cumin/jeera 1/2 tsp
Peppercorns 1 tsp
Sour thick curd/yoghurt 1 Cup
Green chilly 2 no.s
FOR SEASONING
Mustard seeds 1 tsp
Fenugreek 1 tsp
Asafoetida 1/2 tsp
Red chilly broken 2
Coconut oil 2 tsp
Curry leaves 1 sprig
METHOD
Grind green chilly, peppercorns,jeera ,coconut in a smooth paste.Do not add the curd into it but beat it separately and keep it aside.
Take a deep pan add the ashgourd (peel the skin off and cut in small cubes) , turmeric and salt cook on low flame till ashgourd is done (do not over cook, ashgourd cooks very fast).
Add the ground paste and cook for 5 minutes then add the beaten curd and turn off the heat. Do not boil after adding curd or it will split.
For seasoning heat coconut oil , add mustard seeds, red chilly and fenugreek, once the mustard seeds starts spluttering add the asafoetida powder and curry leaves. Turn off the heat.
Add the seasoning to the curry and cover it immediately. Serve hot with rice, roti.
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