Perugu Potlakaya

2-3 cup Snake gourd/potlakaya, de-seeded and chopped into small pieces
2-3 Green Chillies, finely chopped
½ tsp Turmeric Powder
Salt as per taste

Popu:
1 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal
4-5 fresh Curry Leaves
Pinch of Asafeotida

Clean potlakaya by scrubbing thoroughly some salt on its skin. Rinse in water. Cut into half and remove its seeds. Chop potlakaya into small pieces. Finely chop green chillies also.
Heat oil in a medium pot. Add first three ingredients under tempering. Fry for a minute or till the blackgram dal turns reddish brown. Add curry leaves and asafeotida/inguva and fry for a minute, then add finely chopped green chillies.
When the chillies are cooked add chopped potlakaya and sauté till all flavours are mixed together. Add turmeric and mix and let it cook by covering a lid on medium heat for 20 mins approx. When all pieces are cooked and curry becomes dry as water gets evaporated. Lightly whip some home-made yogurt, once the curry is cooled down or reaches room temperature, mix in yogurt and your Perugu Potlakaya is ready.