Fuzzy Squash and dal curry

Ingredients:

1. Squash/bottle gourd/ash gourd - 2 cups (I used 1 medium sized)
2. Toor dal - 1 cup soaked
3. Tomato - 1 chopped
4. green chillies - 5 slit
5. Onion - 1 chopped
6. shallots - 2 sliced fine
7. Curry leaves - 2 springs
8. Dry red chillies - 2
9. turmeric powder - 1/2 tsp
10. Mustard seeds - 1/2 tsp
11. coconut - 1/2 cup
12. cumin seeds - 1/4 tsp
13. Oil - 2 tsp

Method:
grind the coconut and cumin seeds with turmeric powder to a fine paste and keep aside.
Add the cut squash, dal,tomato,onion,green chillies and salt to taste in a pressure cooker with 2 cups of water and cook for 2 whistles .
Turn the flame off and let the cooker cool .
Open the cooker and place back on stove and add in the ground coconut mixture and stir well.
Heat oil in a frying pan and add mustard seeds .
After it pops add the sliced shallots , curry leaves and dry red chillies and fry until brown.
Add this seasoning to the curry.