4 sm Ripe mangoes (or 2 lg)
2 c Ash gourd, bottle gourd, or
- other squash,
- (not pumpkin);
- cubed
1 c Yogurt
1/2 ts Turmeric
2 c Water
1 ts Oil
1/4 ts Fenugreek seeds
1 ts Salt
1 ts Jaggery
MMMMM---------------------------MASALA--------------------------------
1/2 c Coconut; grated
2 Serranos
1/2 ts Black mustard seeds
Grind the masala ingredients in an electric grinder and set aside.
Wash, peel, and cut mangoes into quarters. Cook the squash in 2 cups
water. When cooked, add the mango, salt, and turmeric. Mix ground
masala with yogurt. When vegetables are cooked, stir in the masala
and bring to a boil. Remove from the heat. Heat oil in a small frying
pan and cook mustard and fenugreek seeds until mustard seeds sputter.
Pour into the curry and add jaggery and curry leaves.
