1. Peel the gourd.
2. Discard the soft core and seeds.
3. Cut the flesh into 3 cm pieces.
4. Add 1 cup of water and cook till soft.
5. Meanwhile grind coconut with green chli, cumin, ginger and turmeric to a smooth paste.
6. Add the paste and salt to gourd pieces.
7. Mix rice flour with ½ cup water and add.
8. Bring to a boil and simmer for 2-3 minutes.
9. Remove from fire.
10. Beat the curds till smooth and add to the curry.
11. (The curry should be of the consistency of thin cream).
12. Heat oil in a seasoning ladle.
13. Add mustard.
14. When it splutters add chili and curry leaves.
15. Fry for few seconds.
16. Add the seasoning to the curry.
17. Garnish with coriander leaves.
18. Serve with steamed rice.

Serves: 4-6

Note:

• The curry can be reheated gently if needed.
• But avoid boiling which may cause the curds to curdle and spoil the creamy texture of the curry.