Bottle Gourds in Curd

its had as a side dish in my part of the world...it also can be used as dip

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1⁄2 cup  finely chopped bottlegourd, skinned
• 1⁄2 cup water
• 1  teaspoon mustard seeds or 1  teaspoon  mustard paste
• 1⁄2 cup fresh coconut, grated or 1⁄2 cup  coconut paste or 1⁄2 cup milk
• 3⁄4 cup  curds (preferrably not sour)
• 3  curry leaves
• 3  dried red chilies
•  salt
• 1  tablespoon  oil

Directions

1. Boil the bottleguards in water till they are tender.
2. If using mustard seeds then wet them and crush them in a mortar add to the coconut and grind into fine paste.
3. add this to the cooked bottleguards, stir well and mix them nicely crushing everything together for a time or two.
4. Take off the fire and let it cool.
5. When cold mix in the curd.
6. heta oil in a small wok, crackle the curry leaves and the chillies and pour over the curd mix-- This can also be dione with beetroots-- the result is more colourful than this one-- it would give you a pink dip!