1. Add about ¾ cup water to snake gourd and cook with salt and turmeric.
2. Heat the oil and roast mustard, fenugreek and red chillies.
3. Add copra and roast till it is light brown.
4. Grind all these together and add to the gourd.
5. Simmer for 2 minutes and remove from fire.
6. Beat the curds till smooth and add to the curry.
7. Heat the oil for seasoning in asmall fry pan. Add mustard.
8. When it splutters add the dal.
9. When it turns brown, remove from fire and add to the curry.
10. Mix well and stir in the coriander leaves.
11. Serve as an accompaniment for lunch.

Serves: 4 to 6