Bottle Gourds in Curd

• 12 cup finely chopped bottlegourd, skinned
• 12 cup water
• 1 teaspoon mustard seeds or 1 teaspoon mustard paste
• 12 cup fresh coconut, grated or 12 cup coconut paste or 12 cup milk
• 34 cup curds (preferrably not sour)
• 3 curry leaves
• 3 dried red chilies
• salt
• 1 tablespoon oil

1. Boil the bottleguards in water till they are tender.
2. If using mustard seeds then wet them and crush them in a mortar add to the coconut and grind into fine paste.
3. add this to the cooked bottleguards, stir well and mix them nicely crushing everything together for a time or two.
4. Take off the fire and let it cool.
5. When cold mix in the curd.
6. heta oil in a small wok, crackle the curry leaves and the chillies and pour over the curd mix-- This can also be dione with beetroots-- the result is more colourful than this one-- it would give you a pink dip!

bottlegourd, water, mustard seeds, fresh coconut, curds, curry, red chilies, salt, oil

Taken from www.food.com/recipe/bottle-gourds-in-curd-96208 (may not work)