Ashgourd/cucumber/raw plantain/eggplant - 1 cup cut into cubes and cooked with salt and turmeric.
Sour curd - 2 cups
green chillies - 2 slit
shallots - 3 sliced fine
ginger - small piece chopped
garlic - 2 cloves chopped fine
mustard seeds - 1/4'th tsp
methi seeds - 2 pinches
Jeera/cummin seeds - 1/2 tsp crushed/ground
turmeric powder - 1/4'th tsp
curry leaves and dry red chillies - for tempering
cook the vegetable and keep aside .Ashgourd/Kumbalanga or cucumber/vellarikka is the most popular.
Heat oil and add the mustard and methi seeds.
When it splutters add the dry red chillies,curry leaves and sliced shallots and fry until shallots are light brown.
Add the green chilly chopped ginger,garlic and powdered cummin seeds.
Add turmeric powder and fry for 30 seconds.
Turn the flame off and wait until the pan cools a bit (if you pour the curd into the hot pan it might curdle and separate).
When cool add in the cooked vegetable and curd and mix well on a low flame until it is warmed through.Do not heat too much or the curd will split.
TIP: if the curd is too sour you can make a paste of 1 tbsp grated coconut mixed with 1 shallot,ginger,garlic and cummin and saute this mixture with the tadka part and then add the curd diluted with some water.