Boodhkumabalakayi Majjige Huli

This curry is good on a hot summer day. Also prepared when there is left over curds or butter milk.

Ingredients:

• Boodh-kumabalakayi/Ash Gourd / white pumpkin - 1/2 kg.
• Buttermilk - 2 to 3 cups
• Salt - to taste
• For masala
• Grated Coconut - 2 tbsp 
• Cumin/Jirige - 1/2 tsp
• Green chillies/Hasimensu - 3 to 4 (or to taste)
• Coriander leaves / Kothambari Soppu - a handful (washed and chopped)
• For seasoning:
• Oil - 1 tbsp
• Mustard/Sasive - 1/4 tsp
• Cumin/Jirige - 1/2 tsp
• Curry leaves/Karibevu - 5 to 6 leaves.
• Asafoetida / Hing - pinch

Method:

1. Remove the seeds and the skin of the kumabalakayi, cut it into inch and a half cubes
2. Transfer the washed kumabalakayi cubes into pressure cooker or steamer. 
3. Add a  cup of water and salt. Let it cook for one whistle and turn it off.
4. Meanwhile grind masala with bit of water (or buttermilk) into paste.
5. Once the pressure is released, add the ground masala to the cooked kumabalakayi and bring it to boil. 
6. Let it boil for 4 to 5 minutes than turn off the heat.
7. Whisk thick curds and water together ,or add buttermilk. 
8. For seasoning: Heat oil, add mustard, cumin, red chili and curry leaves; Once mustard start to splatter, pour the mixture over the curry. 
9. Server warm with rice.

Variation:

• Small piece of ginger may be added while grinding the masala
• 1/2 tbsp soaked Kadale Bele (Bengal Gram) - may be added while grinding the masala.