Poosanekkai [ ash gourd ] Rasavangi

Ingredients :

• Ash gourd [ poosanikkai  white pumpkin ] - 1/2 k.g. [ cut in to cubes ]
• Turmeric powder - 1/2 tsp
• Salt - as required 
• Tamarind paste - 1/2 tsp
• Grated fresh coconut - 1/4 cup

For grinding masala :

• Coriander seeds - 1 tbsp
• Urad dahl - 2 tbsp
• Dry red chillies - 4 to 5
• Asafoetida - 1/4 tsp

[ roast all ingredients and grind to a coarse powder ]

For seasoning :

• Mustard seeds - 1 tsp
• Urad dahl - 1/2 tsp
• Curry leaves - few
• Coconut oil - 2 tsp

Method :

Cook white pumpkin in enough water adding salt, turmeric, and  tamarind paste till it become soft. When it's becomes soft add the ground powder and stir well. After adding the powder allow to boil 5 minutes more. Finely grind the coconut adding little water to a smooth paste. Add this paste to the subji. Then take one small pan, add coconut oil. When the oil becomes hot, add seasoning and add it to the subji. Garnish with curry leaves. Serve with sambhar and rasam rice.