Directions

• Heat 1 tbsp oil in a small pan
• Add the chana dal and roast to a golden brown for 10 secs or so
• Now add the fenugreek seeds, raw rice & the red chilies and roast for less than 10 seconds and add the asafoetida and switch off the flame
• Now add the grated coconut and grind to a smooth paste with ½-¾ cup water
• Add the yogurt to this paste and blend together and keep aside
• Heat the water in a pan and once the water is hot, add the cut winter melon
• Add the turmeric and the salt and allow to cook covered for 4-6 minutes
• If the yogurt is not sour, add 1 tbsp of Swad tamarind paste to the water
• Once the winter melon is cooked, add the buttermilk ground paste blend to the pan and cook on medium flame
• Don’t allow the stew to boil as the yogurt can separate
• Once the froth appears just before the mixture is to boil, switch off the flame
• Heat the oil in a pan and add the mustard seeds
• Once the mustard seeds splatter, add the curry leaves & switch off the flame
• Add the tempering to the stew and mix
• The stew goes very well with any kind of rice, quinoa or millets