Mosarukayi Palya

Method

1. 1

   Prepare cucumber raita base: This is a cooked cucumber dish — peel 2 large mosarukayi (ash gourd or white pumpkin for Karnataka version). Remove seeds. Cut into 1.5-cm cubes.

2. 2

   Cook the gourd: Boil gourd cubes in salted water with a pinch of turmeric for 8-10 minutes until just tender. Drain.

3. 3

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

5. 5

   Add green chilli and ginger: Add 2 green chillies and 1 tsp grated ginger. Fry 30 seconds.

6. 6

   Add cooked gourd: Add the drained gourd. Season with salt.

7. 7

   Toss and cook: Cook on medium heat 3-4 minutes tossing gently.

8. 8

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss 2 minutes.

9. 9

   Add yogurt: Remove from heat. Add 2 tbsp thick yogurt and toss gently.

10. 10

    Serve: Adjust salt. Mosarukayi palya is a light, cooling Karnataka dish with yogurt. Serve with steamed rice.