POOSANIKKAI AVIYAL/ ASHGOURD AVIYAL

A very easy to prepare dish.....If you have chopped coconuts in stock you can finish this dish without much effort. Ideal especially for kaara kulambu varieties.Today I had it with garlic kaara kulambhu and papad.Needless to say it was a perfect match.Today

I was in a hurry so could not do seasoning, also its better to add turmeric while boiling the veggies.Please dont miss the seasoning,it always makes a difference.....

INGREDIENTS
Ashgourd-1 cup
thick curd-1/4 cup
turmeric powder-a pinch
salt-as required


GRINDED MIXTURE
Coconut-1/2 cup
green chilly- 2
jeera-1/2 teaspoon

for seasoning
coconut oil- 3 tablespoons
curry leaves-few

PREPARATION

    Boil the chopped veggie with  water(just enough to soak the veggie),salt and turmeric powder.Once its boiled add the coconut mixture and cook for 5 minutes.Once its done add curd and switch off the stove.heat oil in a pan once its hot add curry leaves and once it splutters add it to the gravy.Delicious poosanikkai aviyal is ready...

THE PICS

Boil ashgourd in water for 5-7 minutes

Once its cooked add coconut paste and boil

Switch off stove after its done add curd, and season it.