Anabhakaya Perugu Kura (Bottlegourd Yogurt Curry)

Chilli - Coconut mixture - Grind 6 Green Chilies along with 1 tbsp fresh Grated Coconut and keep aside.

Popu (Seasoning) - In a saucepan, heat 1 tsp of Oil on medium heat. Toast ½ tsp of Cumin Seeds, ½ tsp of Mustard Seeds, 2 dry Red Chilies and 3-4 Curry Leaves in it.

Curry - Add 1 cup of cubed Anabkakaya (Bottle gourd) and Chilli - Coconut paste. Stir in ½ tsp of Turmeric Powder, Salt to taste and ¼ cup of Water. Close the lid and cook on medium-low heat, until the pieces are tender. Reduce the heat to low and stir in the 1 cup of Sour Yogurt. Turn off the heat and remove the saucepan from the stove. Cover the pot with a lid and let the curry sit for about 15 minutes.

Serve warm with rice.