½ kg Tondekai (Ivy gourd)
1 cup scraped coconut
1 cup curd
Salt to taste.
Seasoning sasive (mustard), kharipatta asafoetida, oil
Slice the Tondekai to half, and cook
Grind coconut, soaked kadele bele, coriander seeds, jeera seeds, green chillies and turmeric with little water to a fine paste
Add the cooked Tondekai, salt and curd, add water to desired consistency
Heat till it breaks to a boil
Pour the hot seasoning over.
Goes very well with rice, rice noodles, and fairly okay with roti.