Cook Winter Melon Gourd (1 cup), adding Ground Turmeric (1/4 teaspoon), Red Chili Powder (1/4 teaspoon), and Salt (to taste).
Grind together Coconut (1/2 cup), Green Chili Pepper (3), Cumin Seeds (1/4 teaspoon), and Fresh Ginger (1/4 inch). Add this to the cooked Ash gourd and boil well. Once boiled, reduce the flame.
Whip the Dahi (1 cup) and add this to the curry. Add Curry Leaf (to taste) too. Just heat the curry and switch off the flame, do not boil after adding curd.
Pour Coconut Oil (2 tablespoon) to a pan and add Mustard Seeds (1/4 teaspoon) and Fenugreek Seeds (1/4 teaspoon) once this pops add Dried Chili Pepper (3). Once the chilli changes color switch off the flame and add Ground Black Pepper (1/2 teaspoon). Pour this to the curry