1. Peel and cut ash gourd into big pieces.
2. Boil with salt and green chilies.
3. Soak tamarind in water and extract juice.
4. Roast coconut with little oil till almost black.
5. Roast rest of the ingredients till dark brown.
6. Grind all together to a coarse paste.
7. Add to tamarind juice to gourd.
8. Simmer for 3-4 minutes.
9. Add masala paste and jaggery.
10. Simmer for few more minutes.
11. Prepare seasoning with oil, mustard and curry leaves and add.
12. Serve with steamed rice.

Serves: 4-6